This Vegan Blueberry Pie is the most delicious comforting dessert pie for any occasion. A buttery, flaky vegan pie crust filled with sweet sticky, cooked blueberries in lemon and cinnamon. Bonus, you can also make this recipe gluten-free using my vegan, gluten-free pie crust.
Diet: Vegan, Vegetarian
Keyword: blueberry pie recipe, vegan blueberry pie
Grease a 9-inch pie pan with vegan butter or coconut oil. Set it aside.
Roll one disc of the vegan pie crust on a lightly floured surface. Start rolling the dough from the center to the outer edges applying gentle pressure to avoid breaking the dough.
Lift and turn the dough for a quarter, and repeat rolling from the center to outwards until the disc is about 12 inches wide.
Fit the rolled dough into the prepared pie pan, you should have 2 inches of dough hanging out on the sides, and that's ok. Refrigerate while you make the blueberry filling.
In a large mixing bowl, stir the fresh blueberries (or thaw blueberries), coconut sugar, cornstarch, lemon juice, lemon zest, vanilla extract, and cinnamon.
Stir to coat the blueberries with the mixture and transfer them into the prepared pie crust. Refrigerate while making the lattice.
Lattice the pie - watch pictures above for visual help
Remove the second disc of dough from the fridge, knead on a floured surface, then roll the second disc of pie crust as you did for the bottom of the pie.
Cut out 10 strips of about 1 inch using a pizza cutter or knife - see my pictures above for visual help. Remove the pie from the fridge and place 5 parallel strips on top of the pie, leaving equal spaces between each strip.
Carefully fold back the second and fourth strips of dough and place another strip perpendicular to the other ones. Flip back the second, fourth over the added strip.
Now fold back the first, third, and fifth strips and, as before, place another strip perpendicular to these. Unfold the 1st, 3rd, 5th lattices and repeat these steps until the whole top of the pie is covered.
When you finish latticing the top of the pie, pinch the hanging dough on the side of the pan onto the border of the pan to create a thicker pie border.
In a small bowl, make a vegan egg wash by mixing almond milk and maple syrup.
Brush the top of the pie, including blueberries, with the vegan egg wash and sprinkle white sugar all over to caramelize the top.
Refrigerate for 20 minutes and preheat the oven to 400°F (200°C).
Bake the blueberry pie for 20 minutes in the center rack of the oven, then reduce the heat to 350°F (180°C) and keep baking for 30-40 minutes or until the crust is golden brown and the filling bubbles and gets sticky. Don't hesitate to foil the pie to prevent the crust from browning too fast.
Cool at room temperature for 3 hours or overnight in the fridge for easier slicing.
Store in the fridge for up to 3 days in an airtight cake box or freeze and thaw in the fridge the day before eating.