In a bowl, combine all the ingredients, except the blueberries. Stir to combine.
Pour mixture over blueberries and stir together.
Pour the mixture into pie crust lined pie plate.
Gently shake the pie plate to wiggle them around.
If using a top layer of pie crust, place that on top and arrange as desired. If you are not doing a design and just add a solid top, cut slits in the center for steam to vent through.
Put the pie in the freezer for 15 minutes.
Preheat to 425 degrees.
If using any top layer, designs or cut outs, brush the entire top of the pie with almond milk, including the edges.
Place pie on a parchment lined baking sheet.
Sprinkle with course sparkling sugar if desired.
Bake for 50 minutes.
Pull the pie out of the oven if any spots look light, brush with vegan butter gently. If you pie crust looks dark, cover with foil very carefully.
Bake for another 10-15 minutes or until golden brown.
Remove, let cool to room temperature before serving.
Top with dairy free whipped topping or ice cream.