A sweet, summery vegan blueberry pie with a rich and flaky vegan butter crust and bright blueberry lemon filling. Great with fresh or frozen blueberries! We've added both lemon zest and juice to this recipe to really brighten things up and it's good. Juicy, bright, and sweet – everything a pie should be.
Our vegan pie crust goes hand in hand with this recipe and it's a perfect pairing. Slightly like a pâte sablée, it's a touch short and crumbly, not quite as flaky as an American-style all butter pie crust.
Ingredient Notes and Substitutions
- Blueberries: if you want a mixed berry pie, you can switch out half of the blueberries for mixed berries or blackberries. Fresh or frozen doesn't matter, just keep in mind that some berries (raspberries and strawberries, in particular) will produce more liquid.
- Coconut oil: if you prefer to avoid oil for the wash on the outer crust, try plant-based milk instead. The final colour won't be as golden but it'll still taste good.
- Add-ins: if you want a warmer tasting pie, try a teaspoon of cinnamon in place of the lemon zest. You can also try adding a couple of dashes of food-grade lavender oil for a lavender blueberry pie!
You'll want to make the dough a bit ahead of time so it has some time to chill before rolling it out. If you're using frozen berries, go ahead and take them out to thaw while you're at it.
Step 1: prepare the pie dough as instructed, then divide in half and roll out both halves. Place one half into a pie dish.
Step 2: mix the berries, sugar, cornstarch, lemon zest, and lemon juice.
Step 3: add the filling to the pie dish.
Step 4: cover the top with the second half of the pastry and press to seal the edges.
Step 5: crimp the edges of the dough (optional) and cut some slits in the top for steam to escape.
Step 6: bake the pie until golden, on the lower rack first to prevent a soggy bottom before moving to the middle rack to cook through. Cool fully before serving.
- Let it rest: as with any fruit pie, it must set it for at least a couple of hours before cutting, or you'll get too much juice when you cut into it.
- Don't skip the wash: this is what makes the outside of the pie golden and crisp, and it makes the sugar adhere if you're using it, too.
- Let steam escape: be sure to cut a couple of slits in the top crust, as always, so steam can escape and keep the crust crisp and delicious. Thawing the berries is key because you're not blind baking.
How to Store
Storage: keep the pie in a sealed container or wrapped with tinfoil at room temperature for 1-2 days. The bottom crust will soften a little over time.
Freezing: wrap the fully cooled pie in aluminum foil (right in the pie dish) or place in an airtight container. Freeze for up to a month. Thaw in the fridge overnight and serve as usual. You can warm it up in the oven after thawing if you'd like.
Fresh vs Frozen Berries
We usually use frozen wild berries because they're inexpensive and available year round. If blueberries are in season where you are, then go for fresh! Either will work well.
If you're using frozen, though, make sure to thaw and drain before adding them to the pie. If you go straight in with frozen, you'll end up with the dreaded soggy bottom.
What is the best thickener for blueberry pie?
You can use either cornstarch or flour, but cornstarch is our preference for berry pies because they contain more liquid.
What causes blueberry pie to be watery?
If your pie turns out watery and you've let it cool fully before slicing into it, it's probably just under-baked. The filling needs to boil to let the cornstarch thicken the liquid enough.
Do you eat blueberry pie hot?
You should let blueberry pie cool fully before slicing into it to make sure the filling isn't runny. It sets as it cools, so you get nice clean slices.
If you make this Vegan Blueberry Pie recipe or any other pie recipes on the Baked Collective, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more baking, follow along on Instagram, TikTok, and YouTube.
Vegan Blueberry Pie
- Measuring cups and spoons or a digital kitchen scale
- Rolling Pin
- baking sheet
- Mixing bowl
- pastry brush
- Pie plate
- sharp knife
- 6 cups blueberries thawed from frozen or fresh
- ½ cup + 2 tablespoons sugar divided
- ¼ cup cornstarch
- Zest of a lemon
- 2 tablespoons lemon juice
- 1 batch vegan pie dough chilled at least 30 minutes
- 1 tablespoon coconut oil melted
- Begin by taking your pie dough out of the fridge. Depending on how cold it is, it might need 10 minutes or so sitting at room temperature to be able to roll.
- Next, adjust the oven racks, placing one on the bottom and one in the middle. Place a baking sheet on each rack and preheat oven to 425°F (220°C).
- In a large bowl toss together the blueberries, ½ cup (100 grams) cane sugar, cornstarch, lemon zest, and lemon juice. Set aside.
- Roll half (one disc) of the vegan pie dough out to fit your pie plate. Place the bottom crust into your pie dish and press gently to fit into the depth of the dish.
- Trim the edges with a sharp knife, leaving about 2.5 cm (1-inch) overhang.
- Transfer the blueberry mixture to the pie plate, making a rough even layer.
- Roll out the second half of the pie dough and place it on top of the blueberry filling.
- Trim the edges again and crimp the ends together to seal the dough. Decorate as desired.
- Brush the pastry with coconut oil and sprinkle with the remaining 2 tablespoons (25 grams) sugar (you might not need all of it).
- Place pie on the lower baking rack in oven and bake for 20-25 minutes, or until the pastry starts to brown and looks partially baked.
- Move the pie to the middle rack and turn down the oven to 375° F (190°C). Bake for 30-35 minutes, or until golden and bubbling.
- Allow pie to cool for 3 hours, or until set, before serving.