Easy vegan blueberry pie made with lemon juice for a bright flavor and nutmeg for a little festive spice.
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Homemade pie can seem intimidating, but I think it’s one of the easiest desserts to make if you’re not a baker – especially if you use storebought pie crust or a really easy recipe (vegan recommendations in the “pie crust” section below.)
This vegan blueberry pie is super easy to make with a minimal amount of basic ingredients. If you want to make it look fancy, try making a lattice pie crust design. I use this tutorial when I need a refresher.
This vegan blueberry pie has a simple 6-ingredient filling.
- Blueberries: I use frozen for this recipe because they tend to be more accessible.
- Sugar: Granulated sugar. You can also use coconut sugar.
- Cornstarch: For thickening the filling.
- Lemon juice
- Nutmeg: Or cinnamon
- Vegan pie crust: See the section below for recommendations.
See the recipe card for quantities.
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Vegan Pie Crust
There are some store-bought vegan pie crust options, but they can be hard to find – especially for a double crust pie. Krusteaz Pie Crust mix is totally vegan and available in many stores. If you have a Kroger near you, the Simple Truth Organic Roll & Bake crusts are a great option.
You can also make homemade vegan pie crust which is what I typically do.
Toss the blueberries with the sugar, cornstarch, lemon juice, vanilla, and nutmeg or cinnamon.
Line one pie crust into the pie dish. Fill evenly with the blueberry mixture. Top with the remaining dough.
Trim off excess dough and make sure the pie has ventilation. A lattice design works great, or you can cut a few slits into the top of the dough.
Bake at 375°F for 45-55 minutes – until the crust is golden brown and the filling is bubbling.
- Fresh blueberries: Use an equal amount of fresh blueberries if you’d rather not use frozen.
- Sugar: You can use an equal amount of coconut sugar in this recipe.
- Mixed Berry Pie: Substitute half of the berries with another type of berry, like strawberries or raspberries.
- Cherry pie: You can find my vegan cherry pie recipe here.
- Store leftovers in the fridge for up to 3 days.
- Store in the freezer tightly wrapped and sealed airtight in a zip-top bag, for up to 3 months.
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Use a pie shield to prevent the edges of the crust from over-browning or burning.
Vegan Blueberry Pie
- Prepare the pie crust and preheat your oven to 375°F.
- Mix the blueberries, sugar, corn starch, vanilla, lemon juice, and nutmeg together in a large bowl.
- Assemble your pie: Line a 9-inch pie pan with one pie crust. Pour in the blueberry filling, and top with the other pie crust. You can get creative and cut out shapes or make a lattice design with the top crust, or simply cut some slits in the dough to let out steam. Cut off any excess dough hanging over the edge of the pie dish.
- Bake for 45-55 minutes, or until the crust is golden brown and the filling is bubbly. Use a pie crust shield or aluminum foil to prevent the edges of the crust from burning.
- Let cool at room temperature for at least 2 hours before slicing.