Vegan Blueberry Pie Foolproof Crust

Want more dairy-free pies? Try my vegan lemon meringue pie, vegan sweet potato pie, and vegan cheesecake next. Ask anyone in my family what my favorite flavored pie is, and they’ll unanimously say blueberry pie. That’s because blueberry pie is so freaking easy to make and even easier to “vegan-fy.” Aside from the butter, most of my pie recipes use naturally vegan ingredients. With small tweaks, my vegan blueberry pie recipe is every bit as decadent.

Why I love this recipe

Everything’s made from scratch. Let’s be real: anything homemade instantly tastes SO much better. Fresh or frozen blueberries. Use whichever is most convenient, and you’ll get equally delicious results. It looks impressive. With vibrant blueberries oozing out and a simple lattice, this pie is a total showstopper. Simple ingredients. There are no surprises here. Just simple pantry staples you probably have in your pantry.

Ingredients needed

For the pie crust:

All-purpose flour. Sifted to remove any clumps. Use gluten-free flour if needed. Salt. Brings out the subtle sweetness of the dough. Sugar. I used white sugar, but powdered sugar works too. Avoid brown sugar, which is coarse and will make the dough hard to shape. Vegan butter. Chilled and cut into small chunks. Iced water. Iced water is a must to form a sturdy, flaky dough.

For the blueberry pie filling:

Blueberries. Frozen or fresh blueberries can be used. If you use frozen blueberries, be sure to thaw them to room temperature and drain any excess juice. Sugar. I used light brown sugar, but white, brown, or sugar-free sweeteners all work. Cornstarch. Thickens the blueberry filling and ensures the filling doesn’t seep out of the pie. I haven’t tested arrowroot powder, but I suspect it would work. Lemon juice. To keep the blueberries juicy and whole instead of drying out.

How to make a vegan blueberry pie

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Blend the pie crust. In a high-speed blender, add the pie crust ingredients (except the ice water), and blend until you have a sandy texture. Step 2- Add ice water. Add the ice water three tablespoons at a time, mixing between each. Once large clumps appear, stop adding water. Step 3- Divide the dough. Transfer the pie dough to a lightly floured surface. Knead until smooth. Form into a ball and divide in half. Flatten to an inch thick, then wrap the dough and refrigerate for an hour. Step 4- Assemble the crust. When ready to make the pie, roll out the dough balls. Place one in an 8-inch pie pan and cut the second into thin lines. Step 5- Make the filling. In a large bowl, combine the sugar and cornstarch. Add the blueberries and lemon juice and mix. Step 6- Assemble. Preheat the oven to 180C/350F. Pour the filling mixture into the crust. Place the dough strips in a crisscross shape over the top of the pie. Optionally, brush the top with melted butter or milk. Step 7- Bake. Bake the pie for 50-60 minutes until golden brown. Remove from the oven and let it sit for 10 minutes before slicing.

Arman’s recipe tips

Make the pie in advance. Once you’ve assembled the pie, cover it with aluminum foil and freeze for up to 2 months. Then, let the pie dish thaw at room temperature for 2 hours before baking. Don’t skip the rest time. Give the pie at least 10 minutes before you slice it. Otherwise, the blueberries could ooze out, and the pie would lose its shape. Top the pie with vanilla ice cream for a more decadent treat.

Storage instructions

To store: Leftovers should be stored in the fridge in an airtight container for up to 1 week.

Make a crumb topping. Cut the pie dough recipe in half and make the crumb topping by mixing ½ cup flour, ¾ cup brown sugar, cinnamon, salt, and ⅓ cup melted butter until you have a coarse consistency, then sprinkle it on top of the blueberries. Add flavor. Fold in some lemon zest, 1-2 tablespoons of cinnamon, or 1 teaspoon vanilla extract. Make a vegan mixed berry pie. Why stop with blueberries? Fold in strawberries, blackberries, raspberries, or whatever berries you have on hand!

To freeze: Store leftover pie slices in a freezer-safe container and freeze for up to 6 months. Reheating: Bake in a preheated oven for 8-10 minutes. You can also microwave the pie, but it won’t be as crisp on top.