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Vegan Blueberry Pie Recipe

Make this Vegan Blueberry Pie Recipe with a melt-in-your-mouth crust, a juicy blueberry filling and a crumbly topping with whipped cream!
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Course Dessert
Cuisine American
Servings 8 servings
Calories 580 kcal

Equipment

  • 12" Pie Dish
  • Pastry Cutter
  • Rolling Pin

Ingredients
  

For the Crust

  • 1 full vegan pie crust recipe see recipe link below in notes

For the Filling

  • 4 cups frozen wild blueberries
  • ¾ cup xylitol
  • 3 tbsp corn starch
  • ½ tsp ground cinnamon
  • ¼ tsp salt

For the Topping

  • ½ cup coconut sugar
  • 6 tbsp all-purpose flour
  • 6 tbsp vegan butter cold and cubed
  • ⅔ cup dry rolled oats
  • 1 tsp ground cinnamon

For Serving

  • vegan whipped cream optional topping

Instructions
 

For the Crust

  • Preheat the oven to 350 degrees F.
  • Make one full pie crust from the recipe linked in the notes below. Place this crust into a 12" prepared pie pan, greased with coconut oil or vegan butter.
  • Bake it for 6-7 minutes at 350 degrees F for this recipe.
  • Remove the pie crust from the oven and set it on a heat-safe surface.
  • Turn the oven to 375 F for the next steps.

For the Filling

  • Place the blueberries for the filing in a large bowl. Mix together all the filling ingredients, aside from the blueberries. Once the mixture is ready, sprinkle it over the blueberries in the bowl, and stir to combine.
  • Pour this into the pie crust.

For the Topping

  • Mix together the dry ingredients coconut sugar, flour, and cinnamon in a bowl.
  • Use a pastry cutter to cut the cold butter into the sugar mixture until a crumble forms.
  • Sprinkle this flour mixture over top of the pie filling.

Put it All Together

  • Bake the pie at 375 degrees F for 50 minutes.
  • Once the pie is done, remove it from the oven.
  • Place on a heat-proof surface to cool down for 1-2 hours before serving.
  • Once it has cooled down, cut into 8 slices and serve with a dollop of vegan whipped cream on top!

Notes