Easy Vegan Recipe
Vegan Blueberry Pie ▢ Vegan Pie Crust Blueberry filling ▢ Fresh Blueberries ▢ Coconut Sugar ▢ Cornstarch ▢ Lemon Juice ▢ Lemon Zest ▢ Cinnamon ▢ Vanilla Extract For the top ▢ Sugar Vegan 'egg' wash ▢ Almond Milk ▢ Maple Syrup
Prepare my Vegan Pie Crust or Gluten-free Pie Crust. You can also get a pre-made crust. Link below for my Vegan Pie Crust.
Roll the Pie Dough into two discs, one for the bottom of the vegan blueberry pie, the other for the lattice on top.
Combine the fresh blueberries with coconut sugar, cornstarch, lemon juice, lemon zest, vanilla extract, and cinnamon.
Transfer the coated blueberries into the prepared pie crust. Refrigerate the whole pie while preparing the lattice.
Cut out 10 strips of dough from the second rolled disc of vegan pie dough with a pizza cutter.
Use a kitchen brush to spread some Vegan Egg Wash on the crust to make the lattice stick better.
Make the lattice by laying 3 strips of dough horizontally and lay one vertical strip on top of them.
Fold back the 3 horizontal strips that were across and unfold the other two. Then add a second horizontal strip of dough.
Repeat by folding the 2 horizontal strips that were across and unfolding the 3 that were folded before adding a vertical strip.
Repeat the same process one more time and your whole Vegan Blueberry Pie Lattice should be finished.
Brush the whole top of the pie with the vegan egg wash before sprinkling some white sugar to caramelize the pie.
Refrigerate the pie for 20 minutes. Then, bake the vegan blueberry pie for 20 minutes at 400°F and 30 minutes at 350°F.
Slice the blueberry pie into 12 slices after at least 3 hours of cooling time for a perfect crust.
Prep Time: 20 minutes Cook Time: 50 minutes Makes: 12 Servings Calories: 90 kcal per Serving