How to make the best vegan blueberry pie recipe at home in just minutes. It’s an easy dairy-free dessert with sweet blueberries that burst in every delicious bite!
Plant-based blueberry pie dessert
Looking for a homemade vegan blueberry pie recipe that non-vegans will love too? This is absolutely the thing to try and no top crust required.
It’s honestly one of the easiest pie recipes you’ll ever make and tastes just like traditional blueberry pie. Plus, this recipe calls for less than the half the sugar!
Perfect for spring picnics, summer barbecues, cozy weekends at home, or 4th of July parties, this classic blueberry pie will never let you down.
Also make this Crustless Pumpkin Pie
Ingredients for vegan blueberry pie
You will need blueberries, water, your choice of sugar or sweetener, cornstarch or arrowroot, a pinch of salt, optional lemon zest, and a 10-inch cake base.
If you like, you can also add a pinch of ground cardamom or ginger or a handful of grated coconut. Or stir in up to 1/2 teaspoon ground cinnamon.
Top the healthy vegan blueberry cake with coconut ice cream, banana ice cream, or a thick layer of creamy homemade coconut whipped cream.
I like to add the lemon zest for extra flavor, but it’s definitely not required.
No eggs, butter or dairy are required. The recipe can be gluten-free if you choose a store-bought or homemade gluten-free crust.
For a keto-friendly blueberry cake with no added sugar, use your favorite sugar-free substitute like allulose or xylitol and an almond flour crust.
The cake was customized from my Cherry Pie Filling and Pineapple Pie
Watch the vegan blueberry pie recipe video above
Fresh or frozen blueberries
Either will work for this recipe.
If you want to use frozen blueberries instead of fresh, it’s perfectly fine to measure them straight from the bag. The blueberries do not need to be thawed beforehand.
You can use regular or wild blueberries. And feel free to substitute cherries, blackberries, raspberries, diced strawberries, or any other fruit of your choice for some of the blueberries and make a mixed berry cake out of it.
Readers also like this apple bread
How to make vegan blueberry pie
Start by preparing your crust of choice. This can be a dough crust, a shortbread crust, or even a graham cracker pie crust.
Press the crust into a 9 inch cake pan. If you are not using a no-bake pie crust, pre-bake the crust according to the instructions for your particular recipe. Set the pan aside.
Or skip the crust altogether and serve the homemade blueberry filling as an easy topping for vegan pancakes, chia pudding, overnight oats, or keto cheesecake.
In a medium saucepan, combine the blueberries, water, sweetener, salt, cornstarch, and optional lemon zest or cinnamon. Stir very well.
Bring to a boil, then reduce the heat to a simmer. Stir frequently while the mixture thickens. Once it has reached the thickness of the pie filling from the tin, remove from the heat.
Spread the vegan blueberry pie filling on the prepared base. Chill uncovered in the refrigerator for a few hours or overnight. During this time it will become firmer.
To serve, slice the cake with a knife. Use a pie or cake server to place each slice of blueberry pie on a small plate.
Garnish with whipped cream, vanilla ice cream, or homemade frozen yogurt, if you like.
Due to the perishability of blueberries, leftovers are best when refrigerated in a covered container for up to four days.
While you can technically freeze the pie, doing so will change the texture of the crust and blueberry filling. So we don’t recommend it.
Converting the pie to grams
Here are the quantities if you want to use a food scale instead of the cup measurements below:
600 grams of blueberries, 120 grams of water, 65 grams of sugar, 30 grams of cornstarch and optionally 3 grams of lemon zest. Don’t forget to add salt and optionally cinnamon or cardamom as well.
- 5 cups blueberries
- 1/2 Cup Water
- 1/3 Cup Sugar or sweetener of your choice
- 1/4 tsp Salt
- 3 tablespoon cornstarch or arrowroot
- optional zest of a lemon
- optionally 1/4 teaspoon cinnamon
- 9 Customs Cake base of your choice
Prepare crust and set aside. Combine all ingredients for the blueberry pie filling in a medium saucepan, stir well and bring to a boil. After cooking, turn the heat down to low, stirring frequently, until thickened. Spread the filling on the prepared base. Chill in the fridge until firm. Slice and enjoy. Refrigerate leftovers for optimal freshness.View nutritional information
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