Blueberry pie with a plant base
Do you want a vegan blueberry pie that non-vegans will also love? It would be best if you tried this recipe because it doesn’t require a top crust.
This is one of the easiest pies you’ll ever make, and it tastes just like traditional blueberry pies. This recipe uses less sugar than half!
This classic blueberry pie is perfect for spring picnics, barbecues, lazy weekends, or Fourth of July celebrations.
Ingredients for Vegan Blueberry Pie
Your choice of blueberries, water, and sugar (or sweetener) are required. You can also use cornstarch, arrowroot, or cornstarch with a pinch or two of salt. Optional lemon zest is also needed.
You can add some ground cardamom, ginger, or coconut flakes. Add up to half a teaspoon of cinnamon.
Add a layer of homemade Coconut Whipped Cream to the blueberry pie for a healthy, vegan twist.
Lemon zest is optional. I prefer to add it for flavor.
No dairy, butter, or eggs are required. You can make the recipe gluten-free using a gluten-free crust, whether homemade or purchased.
Use an almond flour crust with your favorite sugar-free substitutes, such as xylitol or allulose.
Blueberries can be frozen or fresh
This recipe can be made with either.
It is OK to use frozen blueberries instead of fresh ones. Just measure them right out of the bag. It is not necessary to thaw blueberries.
You can either use wild or regular blueberries. Feel free to replace some blueberries with cherries, blackberries, or raspberries. You can also use diced strawberries.
How to make vegan Blueberry Pie
Prepare your choice of crust. You can use a pastry, shortbread, or graham cracker crust.
The crust should be pressed into a pie pan measuring 9 inches. If you are not using a pie crust that does not require baking, bake the crust in advance according to your recipe. Set the pan aside.
You can omit the crust and use the blueberry filling to top Vegan Pancakes, chia pudding, overnight oats, or Keto Cheesecake.
Combine the blueberries with water, sweetener (cinnamon or lemon zest), salt, cornstarch, and any optional ingredients in a medium-sized pot. Stir well.
Bring the mixture to a rolling boil and reduce the heat until it simmers. As the mixture thickens, stir frequently. Remove the mixture from the heat once it has reached the consistency of canned pie filling.
Spread the vegan blueberry filling in the crust. Refrigerate uncovered for several hours or overnight. During this time, it will harden.
Slice the pie with a knife when ready to serve. Transfer each blueberry pie slice onto a small dish using a pie or cake server.
Top with whipped topping, vanilla ice cream, or Homemade Yogurt if desired.
Blueberries are perishable, so it is best to refrigerate leftovers in a covered container for up to 4 days.
Converting pie measurements to grams
If you would like to use a food weighing scale instead of using the cups listed below, here are the amounts:
Add 600 grams of blueberries to 120 grams of water, 65 grams of sugar, 30 grams of cornstarch, and 3 grams of optional lemon zest. Add the optional cinnamon and cardamom, as well as the salt.
5 cups blueberries
Half a cup of water
Sugar or sweetener granules of choice, 1/3 cup
1/4 teaspoon salt
Three tablespoons cornstarch (or arrowroot)
Optional zest of one Lemon
Optional 1/4 tsp Cinnamon
Choose from 9-inch pie crusts
Set aside the crust. Stir all ingredients for the blueberry pie in a medium-sized pot. Bring to a boil. After boiling, reduce the heat and stir often until it thickens. Spread the filling onto the crust. Refrigerate until the filling is set. Slice and enjoy. Refrigerate leftovers for optimal freshness.