Vegan Blueberry Pie

Candy gooey blueberry filling is baked up between two layers of flaky crust to make this delicious vegan blueberry pie!

I’m not often a lot of a pie baker. Pie simply tends to be just a little bit fussy for me! However there are exceptions, and that is one among them.

Blueberry pie is one among my favorites, not solely as a result of it’s so scrumptious, but in addition as a result of it’s one of many best pies to make. Crust is probably the most difficult a part of this one, and you’ve got the choice of constructing it your self, or shopping for it on the retailer. The filling requires nothing greater than mixing up a bunch of components in bowl. Blueberries don’t must be pitted, peeled, or precooked, and you should utilize them contemporary or frozen. Really easy!

Let’s speak about the way it’s achieved!

What You’ll Want

Blueberries
Natural sugar
Cornstarch
Lemon juice
Lemon zest
Cinnamon
Salt
Vegan pie crust
Non-dairy milk

Find out how to Make Blueberry Pie

Preheat your oven and get your backside pie crust prepared.

To make the filling, simply combine your berries collectively along with your sugar, cornstarch, lemon juice, zest, cinnamon, and salt. Stir every little thing up effectively so the berries are evenly coated with sugar, then switch the filling to your backside crust.

Roll the highest crust out and drape it over the underside crust. Trim any extra dough, then pinch the crusts collectively to type a seal. Lower some slits within the high and crimp the perimeters in case you like. Brush the highest crust with some non-dairy milk and sprinkle it with some sugar.

Bake the pie till the crust is browned and you may see the filling effervescent up inside. Control your pie, and canopy the perimeters with some foil in the event that they begin to darken an excessive amount of throughout baking.

Serve your pie with a scoop of vegan vanilla ice cream or a dollop of dairy-free whipped topping.

Vegan Blueberry Pie Suggestions & FAQ

Be sure you verify the components in case you use a store-bought pie crust. Many manufacturers include lard or butter.
Can this pie be made gluten-free? Certain! Simply use a vegan and gluten-free pie crust. Do this one.
Shelf-life & storage: Retailer any leftover pie within the unique dish. Seal it up in a bag or plastic wrap and it’ll preserve within the fridge for Three to Four days.
What’s the whipped topping within the pictures? That’s Reddi Whip almond milk whipped topping. For those who can’t discover dairy-free whipped topping at your retailer, strive making your individual, like I did for this recipe.
Choose a crumb-top pie? Skip the highest crust, and as an alternative combine up 1/Three cup of flour, 1/Four cup of brown sugar, 1 teaspoon of cinnamon, 1/Four teaspoon of salt, and three tablespoons of vegan butter or coconut oil. Sprinkle it over the filling earlier than baking. Cowl the pie with foil after about 30 minutes to stop the topping from burning.
Why does the sugar should be natural? Standard sugar is processed with animal bones within the U.S., so it’s not thought of vegan. Natural sugar is made in a different way utilizing a bone-free course of.

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Candy gooey blueberry filling is baked up between two layers of flaky crust to make this delicious vegan blueberry pie!

Cook dinner Time 1 hour 10 minutes

Complete Time 1 hour 25 minutes

Elements

2
batches
vegan pie crust
(or store-bought vegan pie crust)
6
cups
blueberries
(contemporary or frozen)
2/3
cup
natural granulated sugar*,
plus about 2 tablespoons, for topping
1/4
cup
cornstarch
1
tablespoon
lemon juice
1
teaspoon
lemon zest
1/2
teaspoon
floor cinnamon
1/4
teaspoon
salt
2
tablespoons
unflavored non-dairy milk

Directions

Preheat the oven to 400°F and get your backside crust prepared. Collect a 9-inch pie plate, then roll the dough out into a big circle, barely bigger than the outer edges of your pie plate.
Drape the dough inside your pie plate. Gently press the dough to mould it to the within of the pie plate. Poke a couple of holes within the backside crust with a fork.
Stir the berries, sugar, cornstarch, lemon juice, zest, cinnamon, and salt collectively in a big mixing bowl.
Switch the filling to the underside crust, distributing it evenly with a spoon.
Roll your high crust right into a circle barely bigger than the outer edges of your pie plate.
Drape your high crust over the underside crust and trim any extra dough. Pinch the perimeters of the crusts collectively to seal, and crimp them with a fork if desired.
Lower a couple of slits into the highest crust, then brush it evenly with non-dairy milk. Sprinkle with 2 tablespoons of sugar.
Place the pie into the oven. I like to recommend inserting a baking sheet beneath it to catch any drips.
Bake the pie for 20 minutes at 400°F, then flip the temperature right down to 350°F and bake for an additional 50 minutes, till the highest crust is golden and the filling is bubbly. You may cowl the perimeters of the crust with foil if they start to darken an excessive amount of at any level throughout baking.
Switch the pie to a cooling rack and let it cool fully.