Vegan Blueberry Pie Recipe
This vegan blueberry pie bursts with fresh berry flavor and is so easy to make. Perfect for dessert lovers seeking a lighter, plant-based treat!
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Why I Love This Vegan Blueberry Pie
There’s something truly satisfying about pulling a golden, bubbling blueberry pie from the oven. I enjoy baking desserts that let fruit shine, and this vegan blueberry pie does exactly that—keeping the ingredients simple while delivering on flavor and texture.
What I like most about this recipe:
- It’s quick to assemble—mixing the filling takes just minutes and using a pre-made crust means I can have this pie in the oven fast.
- The crust gets that perfect golden crisp while the filling bubbles with juicy, gooey berries—no one ever misses the dairy or eggs.
- Cleanup is easy and the pie is naturally lighter on calories, which is a real bonus when you want dessert without the heaviness.
Serve it warm with a scoop of vegan ice cream or coconut cream, and you’ve got a hit every time—even among friends who don’t follow a vegan diet.
My advice: don’t skip letting it cool before slicing. The filling sets beautifully, and the flavors really come together. You’ll be going back for seconds!
Delicious Vegan Blueberry Pie
A classic vegan blueberry pie with a flaky, plant-based crust and a vibrant, sweet blueberry filling.
Ingredients
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
In a mixing bowl, combine the blueberries, maple syrup, cornstarch, lemon juice, and vanilla extract. Gently toss to coat the blueberries evenly.
- 3
Roll out the vegan pie crust and place it in a pie dish. Pour the blueberry filling into the crust, spreading it evenly.
- 4
If desired, add a second layer of crust or create a lattice pattern. Brush the top with non-dairy milk and sprinkle with sugar for extra sweetness.
- 5
Place the pie in the preheated oven and bake for 30-35 minutes, or until the filling is bubbly and the crust is golden brown.
- 6
Allow the pie to cool for at least 15 minutes before slicing. Serve warm or at room temperature, optionally with vegan ice cream.
Notes
For a gluten-free version, use a gluten-free vegan pie crust.
You can use fresh or frozen (thawed) blueberries.
Let the pie cool before slicing for a cleaner cut.
Top with vegan ice cream or coconut whipped cream for extra indulgence.
Nutrition Facts
Serves: 8 slices
Calories Per Serving: 180
Frequently Asked Questions About This Recipe
Yes, you can use frozen blueberries. Just thaw them first and drain any excess liquid to prevent a soggy crust.
Cornstarch helps thicken the blueberry filling, making it sliceable. You can also use arrowroot powder or tapioca starch as alternatives.
Yes! Simply use a certified gluten-free vegan pie crust. The filling is naturally gluten-free.
Store leftover pie covered at room temperature for up to 2 days, or refrigerate for up to 4 days. Warm slices in the oven or microwave before serving, if desired.
Serve it warm or at room temperature with vegan ice cream or coconut whipped cream for a delicious treat.
