How to make the best vegan blueberry pie at home in just a few minutes. An easy dairy-free dessert with sweet blueberries bursting in every delicious bite.
Plant based blueberry pie dessert
Looking for a homemade vegan blueberry pie that impresses both vegans and non-vegans? This easy recipe delivers a classic blueberry pie flavor with no top crust required. It uses minimal sugar, is dairy-free, and comes together quickly—perfect for spring picnics, summer barbecues, lazy weekends, or holiday gatherings.
This recipe is straightforward, tastes like a traditional blueberry pie, and keeps things simple without eggs, butter, or dairy. It can be made gluten-free by choosing a gluten-free crust, and it adapts well to sugar-free or low-carb alternatives.
Also try: Crustless Pumpkin Pie (recipe idea)
Ingredients for vegan blueberry pie
For a nine-inch pie:
- 5 cups blueberries (fresh or frozen)
- 1/2 cup water
- 1/3 cup sugar or granulated sweetener of choice
- 1/4 tsp salt
- 3 tbsp cornstarch or arrowroot
- Optional: zest of one lemon
- Optional: 1/4 tsp cinnamon, or a pinch of cardamom or ginger
- 9-inch pie crust of your choice (pastry, shortbread, graham, or gluten-free)
You can also add a handful of shredded coconut or substitute some blueberries with cherries, blackberries, raspberries, or diced strawberries to make a mixed berry pie. For keto or sugar-free versions, use a no-sugar sweetener like allulose or xylitol and an almond flour crust.
Serve with: Coconut ice cream, banana ice cream, or a thick layer of coconut whipped cream.
Fresh or frozen blueberries
Either fresh or frozen blueberries will work. If using frozen, measure them straight from the bag—no thawing required. You may use regular garden blueberries or smaller wild blueberries; each yields a slightly different texture and intensity of flavor.
Substitutions are simple: replace some berries with another fruit for variety, or add spices like cinnamon or cardamom for a warm note. Lemon zest brightens the filling but is optional.
How to make vegan blueberry pie
1. Prepare your crust of choice and press it into a nine-inch pie pan. If using a baked pastry or cookie crust, prebake according to that recipe’s instructions and set it aside to cool. You may also skip the crust and use the filling as a topping for pancakes, chia pudding, overnight oats, or cheesecake.
2. Combine the blueberries, water, sweetener, salt, cornstarch (or arrowroot), and optional lemon zest or cinnamon in a medium pot. Stir thoroughly to dissolve the starch and distribute the sweetener.
3. Bring the mixture to a boil over medium heat, then reduce to a simmer. Stir frequently as the filling thickens; this prevents sticking and ensures even cooking. When the filling reaches the consistency of canned pie filling, remove it from the heat.
4. Pour or spread the blueberry filling into the prepared crust and smooth the top. Chill the pie uncovered in the refrigerator for a few hours or overnight so the filling can set and flavors meld.
5. To serve, slice with a clean knife and transfer pieces with a pie server. Top each slice with whipped cream or your favorite non-dairy ice cream if desired.
Leftovers: Store in a covered container in the refrigerator for up to four days for best quality. Freezing the assembled pie is not recommended, as freezing can change the texture of both crust and filling.
Converting the pie to gram measurements
If you prefer to use a scale, here are approximate metric amounts for the filling:
- 600 grams blueberries
- 120 grams water
- 65 grams sugar
- 30 grams cornstarch
- Optional: 3 grams lemon zest
Remember to include the salt and any optional spices when weighing ingredients. Small adjustments to sweetener or thickener can be made to suit your taste or the juiciness of the fruit.
Vegan Blueberry Pie
By Katie Higgins
How to make a classic vegan blueberry pie with sweet berries in every bite.
Cook Time: about 10 minutes active cooking for the filling (plus chilling time)
Yield: 8 slices
Ingredients
- 5 cups blueberries
- 1/2 cup water
- 1/3 cup sugar or granulated sweetener of choice
- 1/4 tsp salt
- 3 tbsp cornstarch or arrowroot
- Optional: zest of one lemon
- Optional: 1/4 tsp cinnamon
- 9-inch pie crust of choice
Instructions
- Prepare and prebake the crust if required; set aside to cool.
- Combine all filling ingredients in a medium pot and stir well.
- Bring to a boil, then reduce heat and simmer, stirring frequently until thickened.
- Spread filling into the prepared crust and chill until set.
- Slice and enjoy. Refrigerate leftovers for optimal freshness.
Easy Vegan Pie Recipes
Peanut Butter Cheesecake (ideas for more dairy-free pies)
Vegan Apple Pie
Vegan Chocolate Pie
No Bake Cheesecake
Vegan Pumpkin Pie
Deep Dish Cookie Pie
Vegan Pecan Pie
Vegan Cheesecake