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This Vegan Blueberry Pie is free of gluten, oil, and refined sugars, but still tastes amazing. Perfect for a healthy dessert to share with family and friends!
Ok, sooo I have a confession to make: I was an odd child.
While most kids request chocolate or vanilla cakes for their birthday, there was a span of several years in which I only requested Blueberry Pie. I’m not sure how much my friends enjoyed that, but I can tell you that I personally loved it.
So when YOU all voted that “Veganize a Childhood Favorite” should be the text theme for my monthly collaboration with Jasmine & Chris of Sweet Simple Vegan, I knew that’s what I was going to make. Firstly because it definitely was a childhood favorite, and secondly because I haven’t had a dang slice of Blueberry Pie since I went vegan and WOW I really wanted one.
Speaking of Jasmine and Chris, they decided to create some homemade Vegan Meatball Mozzarella Hot Pockets for you all! So after you finish perusing this recipe post, head on over to their page to check it out. Heck, you could even make some Hot Pockets for dinner, and then have a slice of Pie for dessert 😉
Anyways, back to the Pie. Not to toot my own horn or anything, but I’m pretty dang proud of this recipe. It tastes like the pie of my childhood dreams, but is probably a bit better for me. Considering it’s Gluten Free, Oil Free, and made with only 8 healthy ingredients. And that’s including the Pie Crust!
Whether you’re making this Pie for a picnic, family gathering, or maybe even a birthday (ha!), it’s sure to impress.
A Few Final Thoughts:
- You can use any pie crust that you’d like, but I would highly recommend my Easy 3 Ingredient Pie Crust. It’s also gluten/grain/oil free, so pairs perfectly with this filling 🙂
- Pie leftovers (if there are any 😉 ) will last for up to 5 days at room temperature but will last a little longer if you store the pie in the fridge. I have not tried freezing this recipe, so let me know if you do with success!
- I kept this recipe as a “classic” Blueberry Pie flavor, but I also think it would be great with some extra Cinnamon or Cardamom if you’re feeling fancy.
If you’re looking for more Vegan Dessert recipes, you’ll also love this Chocolate Hazelnut Pudding Pie and these Almond Butter Brownies!
Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂
PrintVegan Blueberry Pie (Gluten + Grain Free)
This Vegan Blueberry Pie is free of gluten, oil, and refined sugars, but still tastes amazing. Perfect for a healthy dessert to share with family and friends!
- Prep Time: 5 Minutes
- Cook Time: 35 Minutes
- Total Time: 40 minutes
- Yield: 8 pieces 1x
Ingredients
- ½ cup Maple Syrup
- Zest & Juice of 1 Lemon
- ⅓ cup Cornstarch or Arrowroot Powder
- 1 ½ tsp Vanilla Extract
- ¼ tsp Salt
- 4 cups of Frozen Blueberries (do not thaw)
- 1–2 batches of 3 Ingredient Pie Crust, or other Pie Crust(s) of choice (see notes)
Instructions
- Preheat your oven to 400F.
- Add the first 5 Ingredients to a medium bowl, and whisk well until the Cornstarch has dissolved.
- Next, add the frozen Blueberries to the bowl, and mix together until all berries are evenly coated.
- Working quickly, pour the Blueberry mixture into the pre-baked Pie Base. Then, cover the Blueberries with a second sheet of unbaked Pie Dough, if desired. (Note: If you do not create a lattice design on your pie, poke some holes in the top crust to allow air to escape)
- Bake at 400F for 35-38 minutes, or until the edges of the Pie are golden brown, but not burnt. Serve as desired.
Notes
- If you are using my 3 Ingredient Pie Crust for this recipe, you will need to pre-bake the “base” of the pie, but you do not need to bake the top layer (which will cover the blueberries). For the top layer, simply prepare the dough and freeze for 20 minutes before covering the pie.
- If you would like to create a lattice for your pie (as I did in the photos), I would suggest using the leftover dough to cover any visible areas of the pre-baked pie crust. Otherwise, will need to cover with foil to prevent burning. You will also be fine if you simply cover the pie with the second layer of dough and seal the sides.
- I have not tested this recipe with any other sweeteners, so cannot recommend substitutions for the Maple Syrup.
- For extra flavor, you can also add 1 tsp of Dried Cinnamon and/or ½ tsp Cardamom in with the first 5 Ingredients.
Want to save this Vegan Blueberry Pie for later? Pin the recipe to your Pinterest boards:
2 Quick questions 🙂
1. Frozen vs fresh blueberries… I see other reviews mention the pie filling is a bit watery and the recipe calls for frozen blueberries. From my looking at other vegan blueberry pie recipes, people say frozen does turn out more watery because of the extra liquid as they thaw while cooking. Have you tried this pie with fresh blueberries, Caitlin? And if so, using the same amount of fresh blueberries as you would frozen?
2. Sweetness of the pie… We prefer not too much sweetness, so is this a fairly sweet pie and if so, has anyone tried reducing the maple syrup?
I can’t wait to make this recipe for the 4th of July this weekend for my family….thank you so much, Caitlin 🙂 !!!
I hope you had a wonderful 4th of July celebration, Tanya!
Frozen blueberries. The maple syrup adds just the right amount of sweetness for me but it really depends on your preference and it also helps with the consistency of the pie filling. You can do a taste test beforehand while gradually adding in the maple syrup to see if it’s sweet enough to your liking.
Just wondering how long you recommend blind baking the crust for?
If you’re using our 3 ingredient pie crust then pre-bake for 15 minutes. If you’re using a store bought one, it would be best to follow their directions.
Ahhh in the middle of baking! I made your pie crust x 2, and I ran out of arrow root…I can’t use cornstarch due to an allergy, any other suggestions for an arrowroot substitution for the blueberry mix? If not, to the store I go 🙂 PS your pie crust recipe is flawless!
This is probably too late – but tapioca starch can also be used! If you happen to have that on hand.
I really liked this recipe and especially the crust. Great taste. However, there was a lot of liquid. You mention cooking down the berries in a previous reply. Can you suggest how you would do this with frozen berries? Also, do you think adding more cornstarch would help? Thank you!
★★★★
Add them to a pan with the rest of the filling ingredients, bring to a boil, and simmer over low heat until thickened. Cornstarch would also help!
I substitution that I found for maple syrup is agave syrup.
I found a substitute for the maple syrup. Instead of maple syrup I used Agave syrup
I made this pie this weekend! It was amazing! The filling is quite liquid so I would recommend eating as fast as you can. I also skipped the top crust and used the crumble from Caitlin’s blueberry bar recipe- it came out AMAZING!!
★★★★★
What a great idea!!!
Made this pie for the second time. It taste amazingly good! This is a Five-star!!!
★★★★★
I want to make this pie for thanksgiving. Have you tried it with a mix of frozen berries- raspberries blackberries and blueberries? Can I make this this pie the day before and keep it in the fridge?
Yes, that should work fine! I would actually suggest cooking the berries down a bit to form a jam, then using this as the pie filling. Otherwise the raspberries may leak a little extra liquid and make the pie soggy
Do I need to use honey or can I use water or chia gel if the liquid needs to be thickened?
There is no honey in this recipe – did you mean Maple Syrup?
Caitlin, this is beautiful! What a gorgeous and delicious looking pie, love your photos! Could I make this with just the bottom crust?
of course!
This looks really good! I know you say to not thaw the frozen berries, but do you think this would work with fresh (i.e., have never been frozen) blueberries? Also, this looks delicious, though perhaps a little liquidy… does the filling come together more as it sets? Thanks!
The filling is a bit liquidy, if you would like it to be thicker you can cook the berries down ahead of time. It should work with fresh berries as well, though I have not tried it personally.
I’m SO excited to try this! I have been looking for a vegan, gluten-free blueberry pie for such a long time!
it is posible put salad ingredients in this pie crust?
I suppose you could, did you have some specific ingredients in mind? I’m not sure why I would put salad ingredients in a pie crust 🙂
Okay, you win this challenge by far! Jasmine and Chris’s recipe looks absolutely fabulous, but blueberry pie definitely resonates with my childhood a lot more. I LOVE blueberry now, and I remember falling head over heels first slice! This healthier alternative to your average blueberry pie looks perfect. Is there a good substitute for the arrowroot starch?
Thank you Cassie! You can also use cornstarch 🙂