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A vegan blueberry pie uncut.
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5 from 9 votes

Vegan Blueberry Pie

This Vegan Blueberry Pie recipe will be your favorite summer dessert! Learn how to make a completely homemade vegan blueberry pie from scratch! 
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Servings: 8 slices
Calories: 355kcal


For the dairy free pie crust

For the Dairy Free Blueberry Pie Filling

  • 4-6 cups fresh blueberries (*See notes about frozen)
  • ¾ cup vegan cane sugar
  • ¼ cup cornstarch (or sub arrowroot powder)
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • teaspoon allspice
  • 2 tsps lemon zest


For the dairy free pie crust

  • In a large bowl, add the flour, salt, and sugar. Stir together with a fork. 
  • Cut vegan shortening into tablespoon size cubes and then using a fork combine together until crumbly. 
  • Pour in milk and vanilla.
  • Stir until combined. 
  • Use hands to form a dough. 
  • Lay a piece of parchment paper down and sprinkle with flour. Lay dough down and sprinkle with a touch of flour on top.  
  • Roll out into a circle about 10-11 inches. Press down into pie pan.
  • Pinch or design the edges however you want.
  • If you desire a top crust layer, then repeat the steps again for a second pie crust layer and then you can lay on top or cut into strips or design as desired after your filling is inside the bottom layer. 
  • Set aside while you make your filling.

For the Vegan Blueberry Pie Filling

  • 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. 



*Frozen Blueberries can be used.  You will need 8 cups and let them thaw completely first. Drain off excess liquid from thawing before using. (Add liquid to smoothie or make juice with it)
*See post for notes about Top 8 Allergy Free variation
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. 


Serving: 1slice | Calories: 355kcal | Carbohydrates: 57g | Protein: 3g | Fat: 15g | Saturated Fat: 4g | Sodium: 158mg | Potassium: 117mg | Fiber: 4g | Sugar: 30g | Vitamin A: 60IU | Vitamin C: 11mg | Calcium: 21mg | Iron: 1mg