Blueberry pie is one of my favorites, not only because it’s so delicious, but also because it’s one of the easiest pies to make. If you’d prefer to completely cover the top of the pie, you can see instructions for doing this in my Apple Pie recipe. Place the blueberries in a bowl with the other ingredients and mix well. I used gluten free flour too! Stir everything up well so the berries are evenly coated with sugar, then transfer the filling to your bottom crust. No ideas when it comes to dessert of tonight's dinner? The crust is really easy too, as it doesn’t need to be chilled beforehand, doesn’t require pre-baking, and there’s no need to faff about with a rolling pin or floured surface – just combine the ingredients in a bowl and use your fingertips to press it into the bottom of a greased pie dish. And as usual they've put their own twist on it all. I love creating vegan recipes with bold flavors! It’s so easy to throw together as you don’t need to cook the blueberries before at all – just mix them in a bowl and throw them in the pie. Seal it up in a bag or plastic wrap and it will keep in the fridge for 3 to 4 days. 3 cups Blueberries, Fresh is a MUST for this part! This pie is AWESOME!! You can use a fork or your fingers to create a pretty pattern around the edge if you like, Transfer the blueberry mixture into the pie crust, Bake in oven for around 30 minutes, until the pastry crust is firm to the touch and golden brown, Keeps covered in the fridge for up to a few days. You can read more about me here. So easy! Now add fresh blueberries to the pot and smash with a fork or potato masher. Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Vegan blueberry pie - easiest recipe. (Press them in slightly with your fingertips.). Sign up for email updates and receive a free copy of my veggie burger e-book! Cut a few slits into the top crust, then brush it evenly with non-dairy milk. Transfer the filling to the bottom crust, distributing it evenly with a spoon. If you’d like to decorate the top of the pie with pastry shapes, like little stars or circles, you can find instructions for doing this in my Cherry Pie recipe. I’m not usually much of a pie baker. Poke a few holes in the bottom crust with a fork. Add small amount of glaze onto the pie crust. Rhian's Recipes©. But there are exceptions, and this is one of them. An eternal copyright. A simple blueberry pie filling that is refined sugar-free but SO delicious! Crust is the most complicated part of this one, and you have the option of making it yourself, or buying it at the store. Disclosure: This posts contains affiliate links to Amazon. The pastry dough is made with a mixture of coconut oil, ground almonds and gluten-free flour (you can use rice flour instead, or plain all-purpose flour if you’re not gluten-free), and results in a seriously crispy, flaky and buttery pie crust, which really compliments the juicy blueberries. And thank you for sharing your substitutions, that’s really helpful to know! Sure! Let your crust of choice and glaze mixture cool for at least ten minutes or until about room temp. Our chefs have done the thinking for you and put together an easy-to-cook, simple and very tasty recipe for a blueberry pie. However, you can use frozen ones if you wish - make sure they're still frozen when you put them in the oven and use a little more cornflour/cornstarch. Whisk continuously over medium heat until thickened. HAha… so good, I’m actually making it again right now! Can this pie be made gluten-free? MAMA IS WORKING LLC, VEGANBLUEBERRY | Privacy Policy. Bake the pie for 20 minutes at 400°F, then turn the temperature down to 350°F and bake for another 50 minutes, until the top crust is golden and the filling is bubbly. I would recommend using fresh blueberries if you can, but if you must use frozen ones, make sure they’re still frozen when you put them in the oven, and use a little more cornflour/cornstarch. * Percent Daily Values are based on a 2000 calorie diet. Many brands contain lard or butter. This is perfect for Thanksgiving this week! You can substitute the maple syrup with any other liquid sweetener you like, such as agave syrup, date syrup or brown rice syrup. Stir the berries, sugar, cornstarch, lemon juice, zest, cinnamon, and salt together in a large mixing bowl. Just use a vegan and gluten-free pie crust. Thank you again! Keep an eye on your pie, and cover the edges with some foil if they start to darken too much during baking. I love the hint of lemon (I ended up using a little more than a tablespoon of juice because that’s just how much came out of that half of the lemon) and the sugary crust. Sprinkle with 2 tablespoons of sugar. Subscribe for email updates and receive a free copy of my veggie burger e-book! In a medium sized pot whisk water, cornstarch, lemon juice and agave together. Shelf-life & storage: Store any leftover pie in the original dish. * Percent Daily Values are based on a 2000 calorie diet. Blueberries don’t have to be pitted, peeled, or precooked, and you can use them fresh or frozen. *I would definitely recommend using fresh blueberries if you can, rather than frozen ones, as frozen ones will release a lot of water. If you click through and purchase any of the products, a small percentage will come to me, with no extra cost to you! Privacy policy & disclosure. If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. So far this week we have had: I was so excited about the Cherry Pie recipe that I decided to try it with blueberries, which I absolutely love and have used for other desserts like this Lemon Blueberry Cake and this Lemon Blueberry Mug Cake. Sweet gooey blueberry filling is baked up between two layers of flaky crust to make this scrumptious vegan blueberry pie! This Gluten-Free Vegan Blueberry Pie is packed full of sweet-tart blueberries, subtly spiced with cinnamon and has a little citrusy touch from the lemon juice. Thanks!! This looks so easy and delicious! Gently press the dough to mold it to the inside of the pie plate. And please stop back and leave me a review and rating below if you make it! Please note, nutrition values do not include pie crust since type of crust is optional and caloric content varies. Pie just tends to be a little bit fussy for me! Try this one. Vegan Blueberry Pie Tips & FAQ. Pinch the edges of the crusts together to seal, and crimp them with a fork if desired. For the crust, is the coconut oil melted before mixing or used solid? Thank you so much, so glad you liked it. Instead of the more traditional sugar, I went with maple syrup as it not only adds a lovely flavour, but also keeps it refined sugar free. 1.5 cup Blueberries, Frozen is fine for this part. ***If you’d prefer to completely cover the top of the pie, see instructions for doing this in my, « Gluten-Free Vegan White Chocolate Lemon Cake, Vegan Spanish Risotto With Crispy Chickpeas (GF) », (⅔ cup) ground almonds** (almond meal), Vegan Coconut Flour Pancakes (Gluten-Free). Roll your top crust into a circle slightly larger than the outer edges of your pie plate. Roll the top crust out and drape it over the bottom crust. I used honey and a little sugar instead of maple syrup! This Gluten-Free Vegan Blueberry Pie is packed full of sweet, juicy blueberries and super easy to make. LAST UPDATED: September 3, 2020 • FIRST PUBLISHED: September 3, 2020. Then add a layer of fresh blueberries. Excellent!! This Gluten-Free Vegan Blueberry Pie tastes delicious hot or cold, and can be served with some (dairy-free) vanilla ice cream, coconut whipped cream or coconut yogurt.