One of my favorite things to do when the weather warms up is to spend time picking fresh berries with my family. Growing up, we’d always make a day out of it, ending with my grandmother’s famous blueberry pie. I’ve since adapted her recipe to be completely vegan, and it’s become a beloved staple at our gatherings.
This vegan blueberry pie is a testament to how simple, wholesome ingredients can come together to create something truly special. Whether you’re making it for a family picnic, a potluck, or just to satisfy a sweet craving, this pie is sure to be a hit.
How to Prepare Vegan Blueberry Pie
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Ingredients
- 1/4 cup cornstarch
- 1 cup vegan butter, chopped
- 1/2 cup iced water
- 6 cups fresh or frozen blueberries
- 1 teaspoon salt
- 2 1/2 cups all-purpose flour
- 3/4 cup sugar
- 2 tablespoons lemon juice
- 1 tablespoon powdered sugar
Directions
- In a food processor or high-speed blender, blend the flour, powdered sugar, salt, and vegan butter until the butter is in tiny pieces.
- Gradually mix in the iced water, 3 tablespoons at a time, until large clumps form.
- Lightly flour a flat surface, transfer the dough, and gently knead until smooth. Form a ball, divide it into two pieces, and flatten each piece to about an inch thick. Wrap and refrigerate for an hour.
- Roll out the dough when ready to assemble the pie. Place one dough ball into an 8-inch pie pan and cut the second piece into thin strips.
- In a large bowl, mix the sugar and cornstarch. Add the blueberries and lemon juice, stirring to combine.
- Preheat the oven to 350°F.
- Pour the blueberry mixture into the pie crust, avoiding the sides. Arrange the dough strips in a criss-cross pattern on top. Optionally, brush with melted butter or milk.
- Bake for 50-60 minutes until the top is golden. Remove and let sit for 10 minutes before serving.
Recipe Notes and Variations
Vegan Butter: Ensure you use a high-quality vegan butter that is solid and can be cubed. Brands like Earth Balance work well.
Iced Water: Keep a bowl of water with ice cubes in it to ensure the water is as cold as possible. This helps create a flaky crust.
Sugar: If you prefer a less sweet pie, you can reduce the sugar to 1/2 cup. Alternatively, for a more complex flavor, try using coconut sugar.
If you’re a fan of different berries, this recipe is very adaptable. Try substituting half of the blueberries with raspberries or blackberries for a mixed berry pie. You can also add a teaspoon of cinnamon or a pinch of nutmeg to the filling for a warm spice note that pairs beautifully with the blueberries.
FAQs:
Can I use frozen blueberries instead of fresh ones for the vegan blueberry pie?
Yes, you can use frozen blueberries if fresh ones are not available. Make sure to thaw and drain them well to avoid excess moisture in the pie.
What can I use as a substitute for vegan butter in the crust?
If you don’t have vegan butter, you can use coconut oil or vegetable shortening. Ensure they are solid and chilled for the best results.
Is it necessary to use cornstarch in the filling, or can I use another thickener?
Cornstarch helps thicken the blueberry filling. You can substitute it with tapioca starch or arrowroot powder if preferred.
How do I make sure the pie crust doesn’t become soggy?
To prevent a soggy crust, avoid overfilling the pie with blueberry juice. Also, brushing the crust with a thin layer of melted butter or vegan milk can create a barrier that helps maintain a crispy texture.
Can I make the pie crust in advance and refrigerate it overnight?
Absolutely, you can prepare the pie crust dough a day in advance and refrigerate it overnight. Just make sure to let it sit at room temperature for a few minutes before rolling it out to make it easier to handle.
What is the best way to store leftover vegan blueberry pie?
Store any leftover pie in an airtight container in the refrigerator. It will stay fresh for up to 4 days. You can also freeze the pie for up to a month; just make sure to wrap it tightly in plastic wrap and aluminum foil.
Vegan Blueberry Pie
Ingredients
- 2 1/2 cups all-purpose flour gluten-free, if needed
- 1 tablespoon powdered sugar
- 1 teaspoon salt
- 1 cup vegan butter chopped and cubed *
- 1/2 cup iced water
- 3/4 cup sugar
- 1/4 cup cornstarch
- 6 cups blueberries fresh or frozen
- 2 tablespoons lemon juice
Instructions
Making the pie crust:
- In a high-speed blender or food processor, combine the flour, powdered sugar, salt, and chopped vegan butter. Blend until the butter is broken into tiny pieces.
- Gradually add the iced water, 3 tablespoons at a time, mixing after each addition. Stop adding water once large clumps form.
- Lightly flour a flat surface and transfer the dough onto it. Gently press and knead until smooth. Form into a ball and divide into two pieces. Flatten each piece to about an inch in thickness. Wrap and refrigerate for an hour.
- When ready to make the pie, roll out the dough evenly. Place one of the dough balls into an 8-inch pie pan. Cut the second piece into thin strips and set aside.
Making the blueberry pie filling:
- In a large mixing bowl, mix the sugar and cornstarch until combined. Add the blueberries and lemon juice. Mix well to fully incorporate.
- Assembling and baking the pie:
- Preheat the oven to 350F.
- Pour the blueberry filling into the pie crust, ensuring the juice doesn't touch the sides. Arrange the dough strips in a criss-cross pattern over the top of the pie. Optionally, brush with melted butter or milk.
- Bake for 50-60 minutes, until golden on top. Remove from the oven and let sit for 10 minutes before slicing and serving.
