Perfect Vegan Blueberry Pie recipe! Featuring a quick and easy vegan lemon pastry and a fool- proof blueberry and zingy lemon filling. This is the only blueberry pie recipe you’ll ever need ever again! Trust me!
Making your own pie from scratch is SO worth the effort. Not only does a homemade pie look impressive, but it’s extremely satisfying and fun to make.
Say hello the BEST blueberry pie!
Blueberry pie is one of the best flavours for a wholesome, fruity pie, don’t you think? It’s definitely one of my most made and most loved recipes for my family. My dad always requests that I make it, served with a good helping of dairy-free custard on the side, yum!
I recently made a Vegan Mixed Berry Pie which went down a storm, and I thought it was time I showed you how to make this epic blueberry version which bursts in your mouth. Honestly, It’s truly delicious and whoever you serve it to wont be able to tell it’s vegan!
When pastry is flakey and light, it’s the best thing in the world, alongside a filling which is fruity, thick and full of juicy blueberries. It’s a dessert heaven!
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Ingredients you’ll need to make this blueberry pie:
Thankfully the recipe is super easy and doesn’t require many ingredients.
Pastry and filling
We don’t want the pastry to rise unlike cake so you need to use plain flour, also known as all- purpose flour.
A pinch of sea salt helps to flavour the pastry.
You can either use golden caster sugar or regular white caster sugar. When added to the filling, it adds sweetness along with helping to thicken the mixture. Also, add a sprinkle over the pie before baking to help colour and crisp up the pastry.
Lemon makes this pie even tastier. Add lemon zest into the pastry along with lemon juice into the filling.
Dairy-free block butter
Naturli Vegan Block and Flora Plant Based Block Butter are amazing vegan / dairy-free block butters to use, and my personal favourites. Both work a treat. You will want to keep the butter cold, so use directly from the fridge.
You’ll want to keep this pastry extra cold so use ice water instead of regular. Add some ice cubes in a bowl with cold water. Allow the water to chill before using.
To help get a gorgeous golden colour on top of the pastry / lattice, brush over some dairy-free milk. It adds shine and colour, along with making the pastry extra flakey.
I mean, it wouldn’t be a blueberry pie without blueberries- haha! Use fresh or frozen, both will work perfectly in this recipe.
Corn flour / corn starch
Probably one of the most important ingredients when making this pie filling. The cornflour / starch helps to thicken the filling. Without it, the mixture would be too runny!
If the filling is a little on the dry side, add in a splash of plain water.
It’s as simple as that! Definitely jot these ingredients down and pick them up on your next shopping trip!
How to make a Vegan Blueberry Pie
This blueberry pie couldn’t be easier! Way before I used to make my own, homemade pies, I found them daunting, specifically pastry. I always thought it was impossible to make a good vegan pie. Boy was I wrong!
The pastry is thin, flakey and tastes soo good with the addition of lemon zest! You probably have the ingredients already in your kitchen ready and raring to go!
It’s blueberry time!
Next you’ll need a heap of blueberries – fresh or frozen will work a treat. My preferred method is frozen, you wont even have to thaw them out before use as the moisture helps add extra juiciness. If you can’t find frozen, fresh blueberries work perfectly too.
Toss the blueberries in a saucepan along with sugar and cornflour. The sugar adds sweetness and also helps jellify the mixture. The cornstarch helps to thicken the juices resulting in the most perfect consistency for a pie, which isn’t runny – yay!
Throw in the lemon peel. Lemon peel naturally contains pectin which again will help with the thickening process. Try not to miss it out!
Cook the mixture on the hob until the berries release their juices, get syrupy, thick and jellified. It will continue to become even more thick as it cools. Remove from the heat, and pour directly into the pie dish, on top of the pastry.
Add a cheeky sprinkle of sugar over the top, then add on your lattice detail, brush with dairy-free milk, add another sprinkle of sugar and bake!
This classic vegan blueberry pie with a flakey, buttery crust is foolproof, bursting with berries and fresh lemon! It’s a MUST MAKE for spring and summer.
Ingredients for the blueberry filling
350g of fresh / frozen blueberries
100g of caster sugar
2 tablespoons of corn starch / corn flour
1 tablespoon of lemon juice
1 lemon (zest only)
Ingredients for the pastry
310g of plain flour
1/2 teaspoon of sea salt
50g of caster sugar (plus extra for sprinkling)
1 lemon (zest only)
225g of dairy-free block butter*
60ml of ice water*
Dairy-free milk (‘egg’ wash)
Method (blueberry lemon filling)
Add the blueberries into a medium-sized saucepan and sprinkle over the sugar, corn starch / corn flour, lemon juice and lemon zest.
Place on top of the hob over a medium to high heat and bring to the boil. This will take around 5-8 minutes. Keep stirring with a heatproof spatula or wooden spoon to prevent the mixture from sticking and burning. It will start to turn thick. Once thick, remove from the heat and allow to cool for a few minutes before using. As it cools, it will thicken up even more and turn into a jelly-like.
Store in a sealed container in the fridge until you’re ready to use it. Alternatively, you can pour the filling directly into the pastry and bake.
You will need a large pie dish. Lightly grease it with dairy-free block butter and a sprinkle of flour. (I used a 9-inch deep dish.) Alternatively, you can use a tart tin and grease it using the same method.
In a medium sized bowl, sift in the flour, salt, sugar and lemon zest. Stir to combine, set aside.
Cut the butter into small cubes and place into the freezer for approximately 5-8 minutes. It’s important the butter stays as cold as possible when making pastry dough!
Add cubes of cold butter into the flour mixture, one at a time. Use a fork to break up the butter.
Use your fingertips to gently rub the butter into the flour mixture until it resembles bread-crumbs.
Add in the ice cold water a tablespoon at a time until the dough comes together. It’s important you don’t over-knead the dough as you will loosen the flakiness.
Wrap the dough in greaseproof paper and place into the fridge for 40min – 1 hour. This makes it easier to roll out, less sticky to handle and also gives the dough time to chill again.
Remove the dough from the fridge and allow to sit at room temperature for 5 minutes.
Slice the dough in half so you have 2 balls of dough. Wrap one ball of dough up and place back into the fridge for later (this will be for the lattice detail).
Flour a clean work-surface and rolling pin. Roll out one of the dough portions into a 12 inch circle (around 1/8 inch thick), a few inches bigger than your pie dish / tin. Alternatively, you can roll the dough out between two pieces of greaseproof paper. Make sure the dough isn’t sticking to the work-surface or paper, add more flour if necessary.
Check the size by inverting a pie dish over the top of the dough. Look for around a 1-inch edge around the pie dish. To transfer the dough to the dish, starting at one end, roll the dough around a floured rolling pin, then carefully unroll over the dish.
Gently press the dough down into dish so that it lines the bottom and sides of the dish. (Being careful not to stretch the dough).
Use a sharp knife to trim off any excess.
Use your fingers to crimp the edges of the pastry (optional).
Optional step: you can blind bake the pastry with baking beans if you fancy. I like to partially blind bake the crust for 8 minutes with baking beans, as this prevents a soggy bottom. To blind bake, line the dough with grease proof paper and pour in baking beans or rice. Pop the crust into the middle of a oven set to 170°C fan and bake for 8 minute. Remove from the oven and continue with the next step.
Spoon the berry filling into the pie, enough to fill the pie dish 1/2 full. Set aside.
Remove the second pastry ball from the fridge and allow to come down to room temperature for 5 minutes.
Preheat oven to 170°C fan.
Add the excess dough to the already chilled dough. Flour a clean worktop and rolling pin. Roll out the dough until 1/8 inch thick. Use a pizza roller, sharp knife or pastry cutter, slice the dough into even strips (depending on how thick you want the lattice). You can even braid the dough for a decorative detail.
Gently pick up the strips and lay 5 vertically over the pie, making sure that they’re evenly spaced out.
Carefully fold back the first, third and fifth strips towards you then lay a strip of dough perpendicular to other dough strips. Unfold the first, third and fifth strip over the new strip.
Unfold second and fourth strips over the new strip. Repeat until you have a beautiful lattice detail.
With any excess dough, cut out flowers, or any decorative shape you fancy using small cookie cutters. Using some dairy-free milk, stick them on-top of the pie.
Brush the entire pastry with dairy-free milk and sprinkle over some more caster sugar. This will ensure that the pie gets a gorgeous golden colour once baked.
Place the pie into the middle of the oven and bake for 45 minutes, or until the berry filling is bubbling and the pastry is golden.
Remove the pie from the oven and allow to cool down. It will be extremely hot.