I’m not usually much of a pie baker. Pie just tends to be a little bit fussy for me! But there are exceptions, and this is one of them. Blueberry pie is one of my favorites, not only because it’s so delicious, but also because it’s one of the easiest pies to make. Crust is the most complicated part of this one, and you have the option of making it yourself, or buying it at the store. The filling requires nothing more than mixing up a bunch of ingredients in bowl. Blueberries don’t have to be pitted, peeled, or precooked, and you can use them fresh or frozen. So easy! Let’s talk about how it’s done!
What You’ll Need
Blueberries Organic sugar Cornstarch Lemon juice Lemon zest Cinnamon Salt Vegan pie crust Non-dairy milk
How to Make Blueberry Pie
Preheat your oven and get your bottom pie crust ready. To make the filling, just mix your berries together with your sugar, cornstarch, lemon juice, zest, cinnamon, and salt. Stir everything up well so the berries are evenly coated with sugar, then transfer the filling to your bottom crust. Roll the top crust out and drape it over the bottom crust. Trim any excess dough, then pinch the crusts together to form a seal. Cut some slits in the top and crimp the edges if you like. Brush the top crust with some non-dairy milk and sprinkle it with some sugar. Bake the pie until the crust is browned and you can see the filling bubbling up inside. Keep an eye on your pie, and cover the edges with some foil if they start to darken too much during baking. Serve your pie with a scoop of vegan vanilla ice cream or a dollop of dairy-free whipped topping.
Be sure to check the ingredients if you use a store-bought pie crust. Many brands contain lard or butter. Can this pie be made gluten-free? Sure! Just use a vegan and gluten-free pie crust. Try this one. Shelf-life & storage: Store any leftover pie in the original dish. Seal it up in a bag or plastic wrap and it will keep in the fridge for 3 to 4 days. What is the whipped topping in the photos? That’s Reddi Whip almond milk whipped topping. If you can’t find dairy-free whipped topping at your store, try making your own, like I did for this recipe. Prefer a crumb-top pie? Skip the top crust, and instead mix up ⅓ cup of flour, ¼ cup of brown sugar, 1 teaspoon of cinnamon, ¼ teaspoon of salt, and 3 tablespoons of vegan butter or coconut oil. Sprinkle it over the filling before baking. Cover the pie with foil after about 30 minutes to prevent the topping from burning. Why does the sugar need to be organic? Conventional sugar is processed with animal bones in the U.S., so it’s not considered vegan. Organic sugar is made differently using a bone-free process.
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title: “Vegan Blueberry Pie” ShowToc: true date: “2024-10-06” author: “Omar Keith”
And it sounded awesome. Growing up, we never ate blueberry pie for some reason, but when I ordered my first slice a few years ago, I had a flashback to Sal. “Finally,” I thought, “I get to jam my face into a mess of fresh blueberries… contained in a flaky, buttery crust and warmed with just a touch of cinnamon, brightened with just a touch of lemon zest” Being a grown-up and making these decisions for yourself is awesome, just like Sal’s country adventures. So when I saw the hoards of MasterChef hopefuls making blueberry pie on an episode a couple weeks back, I knew I had to make use of the in-season berries and make my very first blueberry pie. And I’ve been eating it for lunch everyday for a week since. You think I’m joking! Maybe, but it’s damn good. The flaky crust perfectly supports but doesn’t overpower the blueberries, which are tossed in a mind-bogglingly simple mixture of arrowroot, sugar, cinnamon, and lemon zest. As the pie bakes, the blueberries bubble and burst and take on this insanely rich hue, so deep it almost emulates a sapphire molasses. I’d never really paired blueberries and cinnamon together before, either, but one bite, and I was sold. Absolutely, positively sold. I decided to make a vegan crust here and brush the lattice crust with oil instead of egg, but you can absolutely go the butter route if that’s your bag. Vegan butter isn’t quite as easy to work with when it comes to pastries, as it melts much more quickly than its dairy counterpart, but it’s cruelty-free and has no lactose! Tastes damn delicious, too, so just make sure to freeze your butter and chill your dough more often, and you’ll be just fine. Other than the ol’ vegan butter switcheroo, the pie itself is already vegan! Neat, eh? Cheers to in-season blueberries, naturally bursting with vibrant flavor! Make this pie and bring it to the next thing you’re going to. A family dinner? A work meeting? Your dentist appointment? Yes. Yes. And yes.
