This delicious vegan berry pie features a perfectly sweet berry pie layer nestled between a crisp, buttery crust and lattice topping.
Check out my Vegan Chocolate Meringue Pie. It is a beauty. Or there’s my vegan pecan pie, which always gives everyone the “deer in the headlights” look. Oh well.
I love a slice of pie for dessert, whether it’s my vegan key lime pie or my vegan peanut butter pie, or even my vegan pecan pie. As you can see, I really love pie!
This vegan berry pie is a favorite because it’s relatively easy to make and uses a mix of my favorite berries, raspberries, blackberries, and blueberries. I have a special ingredient that I like to use that creates the perfect consistency. Nobody wants a queen pie!
the main ingredient
Here are the ingredients you will need for this recipe:
- Vegan Pie Crust — If you want to make a lattice or top crust, you’ll need a double crust vegan pie crust. Otherwise, you can just serve it with a single crust.
- Mixed Berries — I used a mix of raspberries, blackberries and blueberries. You can use fresh or frozen.
- Lemon Juice – You can use fresh squeezed or bottled lemon juice.
- Chia seeds — I use 2 tablespoons of ground chia seeds and they are my secret ingredient for creating a firm center for this berry pie. I list this as optional, but I highly recommend it.
- Vegan butter
- Vegan Egg Wash — I use a vegan egg wash of melted vegan butter and it works perfectly.
How to Make Vegan Berry Pie
- Roll out a disk of pie dough to fit a 9-inch pan, leaving a slight overhang. Cover and refrigerate.
- Add berries, sugar and lemon juice to a saucepan over medium heat.
- Simmer until the berries release their juices, about 5 minutes.
- Reduce the heat to low and spoon about ½ cup of the berry sauce into a bowl.
- Add the cornstarch and stir until combined to form a slurry.
- Turn the heat back up to medium and let the berries simmer again.
- Gently stir in the berry slurry, being careful not to burst the berries.
- Cook until thickened, about 3 to 5 minutes.
- Remove from heat and add vegan butter.
- Then add the chia seeds. Keep the sauce aside to cool.
- Pour the blueberry filling into the prepared pie crust.
- Add the lattice topping.
- Brush crust with vegan egg wash.
- Wrap the edges of the pie with aluminum foil, then bake for 40 minutes, removing the foil tent at about 20 minutes.
- Let the pie chill for 2 hours.
Refrigerate the pie, covered, for up to 10 days. Whole pies or individual slices can be frozen in a suitable freezer-safe container for up to 2 months. To defrost, transfer to refrigerator overnight.
Serve slices of pie with any of the following:
Why this recipe is a winner
- Summer flavor — There’s nothing quite like berry pie in summer, but you can make this one year-round serving using frozen berries.
- A family favorite — Everyone loves a pie mixed with the best berries!
- Freezer friendly – Make this pie ahead of time and freeze it (whole pie or individual slices) to serve later.
Vegan pie is a favorite
If you like this vegan berry pie, here are more vegan pies you’ll want to try!
Here are more vegan pie recipes to try.
Prevent your screen from going dark
For the berry pie:
Roll out a disk of pie dough to fit a 9-inch pan, leaving a slight overhang. Cover and refrigerate.
Add berries, sugar and lemon juice to a saucepan over medium heat.
Simmer until the berries release their juice 5 minutes.
Reduce the heat to low and spoon about ½ cup of the berry sauce into a bowl. Add the cornstarch to the bowl and stir until combined to form a slurry.
Turn the heat back up to medium and let the berries simmer again. Pour in the berry slurry. Stir gently, being careful not to burst the berries, and cook until thickened 3 to 5 minutes.
Remove from heat and add vegan butter and chia seeds. Stir gently. Set aside to cool for a few minutes.
Pour the blueberry filling into the prepared pie crust.
For the Lattice Topping:
Roll out the second dough disc into a 12-inch circle on a lightly floured counter. Use a pizza cutter to cut 10 strips about 1 inch wide.
A strip: Place 5 longest strips across the pie, evenly spaced.
B Strips: The remaining strips are referred to as B strips. Pull back every other strip of dough and place under one of the B strips. Drag the A strips over the B strips. Now alternate and pull back the other A strips and add another B strip of dough. Pull that strip up and those. Repeat this process. Trim any strips hanging over the edges and then pinch the crusts together and crimp the edges.
Brush the top of the crust with vegan egg wash. Cover the edges with a little foil.
Bake at 400°F/200°C 20 minutes, until golden brown on top. Remove the pie crust shield and bake for another 20 to 25 minutes.
Remove the pie from the oven and transfer to a wire rack to cool 1 to 2 hours. Once the pie has cooled, you can refrigerate it or cut it into slices and serve.
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If you don’t want to lattice, you can add a second crust in one layer, cutting slits in the top crust to allow steam to escape.
A berry pie can flow very easily, however, adding chia seeds is my secret ingredient. You can add chia seeds whole, but the small seeds can get stuck in your teeth. Grind the chia seeds and measure out two tablespoons for a perfectly firm, but moist filling.
Calories: 256kcal | Sugars: 43g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fats: 1g | Monounsaturated fats: 1g | Trans fats: 1g | Cholesterol: 1mg | Sodium: 145mg | Potassium: 73mg | Fiber: 3g | Sugar: 25g | Vitamin A: 132IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 4mg
The nutritional information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist consultation.
This post was originally published in 2017 and was updated in 2022 to include new photos, new text, and an updated recipe.