Vegan Blueberry Pie
A sweet, summery vegan blueberry pie with a rich and flaky vegan butter crust and bright blueberry lemon filling. Great with fresh or frozen berries!
Servings: 8
Equipment
- Measuring cups and spoons or a digital kitchen scale
- Rolling Pin
- baking sheet
- Mixing bowl
- Zester
- Pie plate
- sharp knife
Ingredients
- 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
Instructions
- 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.
Notes
Our vegan pie crust goes hand in hand with this recipe and it's a perfect pairing, but it requires a bit of planning. Allow yourself an extra 60 - 90 minutes to make and chill your pie dough before starting to make the pie. Alternatively, make the pie dough in advance and store it in the fridge for up to a week or the freezer for a couple of months.
Nutrition
Serving: 1slice | Calories: 229kcal | Carbohydrates: 37g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Sodium: 120mg | Fiber: 4g | Sugar: 12g
Nutrition information is an estimate and is provided as a courtesy. For precise nutritional data, please calculate it independently using your preferred nutrition calculator.
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