Delicious, warming, bursting with sweet blueberries, and oh-so-easy-to-make - this Vegan Blueberry Pie recipe with a perfect golden crumble topping tastes even better than it looks. No fancy equipment or complicated steps, all it takes is 10 minutes of prep time for the perfect summer dessert.
Blueberry pie is a wonderful summer or early fall dessert, when berries are super ripe and at their peak sweetness. You can make it all year round though, using frozen berries.
This recipe differs from a classic blueberry pie with a buttery crust in two main ways: First, the crust is vegan, and second, the top of the pie is a crumble topping versus a lattice made with pie dough. In my opinion, and according to the over 7 MILLION of you watched the recipe reel for this video, crumble topping is the way to go!
This was inspired by my Gluten Free Blueberry Crisp, but I wanted to make a pie version.
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Ingredients
One of the best parts of this recipe is its simplicity. Only three main ingredients for the filling and five ingredients for the crumble topping, and you probably already have everything you need in your pantry!
- Blueberries. Obviously, we need blueberries to make Blueberry Pie. The good news is you can use fresh or frozen blueberries in this recipe, so you are not limited to making it only during blueberry season.
- Lemon. Freshly squeezed lemon juice and lemon zest adds brightness and acidity, which balances out the sweetness of the berries.
- Cornstarch. Cornstarch acts as a thickener or binder, to hold the juicy blueberries together so the pie stays in tact. You can substitute with Arrowroot or Tapioca.
- Oats. Oats make up the crumble topping - a key ingredient!
- Almond Flour. Almond Flour is added to the crumble topping to keep it gluten free and add some chewiness. See below for more nut-free substitutions.
- Maple Syrup. Maple Syrup is used to naturally sweeten this recipe, keeping it refined sugar free. The maple flavor compliments the berries so nicely.
- Coconut Oil. Coconut Oil works as a vegan-friendly fat to allow the crumble topping to form a perfectly crispy golden brown top of the pie.
- Cinnamon. Optional, but adds a nice warming flavor.
- Store-bought vegan pie crust. This keeps the recipe super simple and under 10 minutes to prepare! If you did want to make your own pie crust from scratch for a completely homemade pie, I recommend using this recipe for the crust and the filling and topping from this post.
See recipe card for quantities.
Instructions
Making this pie is - easy as pie! Mix your blueberry pie filling ingredients in one bowl, your crumb topping ingredients in another bowl, assemble everything together, and bake!
- Start by combining all the ingredients for the blueberry filling into a large mixing bowl. Make sure the blueberries are evenly coated in the corn starch.
- In a small mixing bowl, combine all the ingredients for the crumble topping.
- Pour the blueberry filling into the pie shell.
- Add the crumble on top, and you are ready to bake!
Hint: Using a store-bought pie crust keeps this recipe under 10 minutes to prepare. I like to use these ones (affiliate link); if you want to make the pie crust from scratch, you can try this recipe.
Substitutions
Made with all simple, plant-based ingredients, this blueberry pie happens to be vegan. If you are not vegan, you are welcome to substitute the coconut oil for a more traditional pie taste.
- Coconut Oil. For a more traditional pie taste, feel free to substitute with Vegan Butter. If you are not Vegan, you can use regular butter as well.
- Blueberries. Of course, the type of pie would change if you substitute the blueberries, but any berry would work here - raspberries, blackberries, loganberries, strawberries, etc. If you are using strawberries, I would suggest cutting them into smaller pieces first.
- Almond Flour. We use an almond flour to give a good chewy texture to the crumble topping. For a nut free alternative, you can use oat flour or regular all purpose flour.
Equipment
One of the best parts of this recipe is the limited equipment needed. You will need a large mixing bowl, a small mixing bowl, and a lemon zester! No food processor, rolling pin, or fancy equipment necessary.
Because the recipe calls for a store-bought pie shell, you will most likely not even need a pie dish, as they usually come in an oven-ready container.
Storage
Store the pie in an air tight container or covered tightly in the fridge for up to 5 days. Reheat in the oven at 200 degrees for about 10 - 15 minutes.
You can also pre-prepare the pie and store in the fridge for up to 5 hours before baking.
Top Tip
Keep an eye on your pie! Oven temperatures can vary or have hot spots, so make sure you check in on your pie toward the end of baking to ensure it is not burning. If the top seems to be browning, cover with tinfoil.
FAQ
You can substitute any berry or fruit with this recipe to make all sorts of fruit pies! Be sure to cut up the fruit into small pieces to ensure it bakes through.
This pie is a great stand-alone dessert, or goes great paired with a scoop of vegan vanilla ice cream!
Yes! Check it out on my instagram @thegranoladiaries or by clicking here.
Related
Looking for more vegan recipes like? Try these:
Baking with Blueberries
These are my favorite recipes to bake with blueberries:
Vegan Blueberry Pie
Equipment
- 1 Large Mixing Bowl
- 1 Small Mixing Bowl
- 1 Zester
Ingredients
For the blueberry filling
- 4 cups Blueberries Fresh or frozen
- 2 tablespoons lemon juice
- 1 Lemon Zested
- ¼ Cup Cornstarch
For the Crumble Topping
- 1 Cup Oats
- ½ Cup Almond Flour Sub: Oat Flour
- ½ cup Maple Syrup
- ⅓ Cup Coconut Oil, softened Sub: Vegan Butter
- 1 teaspoon Cinnamon
- ¼ teaspoon Salt
For the Crust
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, add all the ingredients for the blueberry filling. Stir carefully to make sure the blueberries are coated in corn starch. Do not over mix!
- In a seprate small bowl, mix all the ingredients together for the crumble topping. You want to mix until the texture resembles wet sand. Tip: Use your hands here to make sure everything is well combined!
- Pour the blueberry filling into your vegan pie shell. Top with the crumble mixture. Bake for 45 minutes if using Fresh Blueberries or 60 minutes if using frozen blueberries. Check for a golden top and bubbling filling at the sides; bake for 5 more minute increments if pie does not seem done. If the top of the pie start to brown, cover loosely with tinfoil to finish baking.
- Let cool before slicing!
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