Indulge in the taste of summer with a delectable slice (or three!) of vegan blueberry pie.
This beautiful vegan blueberry pie is not just pretty—it comes with a tempting blueberry filling that is held by sweet walls of tender lemon pie crust. Sounds good? Wait until you taste this dreamy combination of lemon and blueberry.
In order to whip up this sweet treat, you’ll need an eight-inch round pie pan, a pastry wheel, and a rolling pin. The flaky, lemon crust features a vegan egg wash. This can easily be made with only two ingredients: water and aquafaba, or the water from a can of chickpeas.
You can garnish this summer-worthy dessert with extra blueberries or fresh lemon slices (or both!).
Vegan blueberry pie with lemon crust
30 mins to prep
2 hours to cook
- 4 tablespoons lemon juice
- 3 cups all-purpose flour
- ¼ teaspoons salt
- 1 cup plant-based butter, chilled and cubed
- ¼ cup vegetable shortening
- ½ cup ice water
- lemon zest from one large lemon
- 5 cups fresh blueberries
- ¾ cup sugar
- 1/3 cup cornstarch
- 1/8 teaspoon salt
- ½ teaspoon cinnamon powder
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
Vegan egg wash:
- 1 tablespoon water
- 1 tablespoon aquafaba
- Lemon slices
- Fresh blueberries
Start by mixing together flour and salt. Then add the vegetable shortening and butter cubes.
Take a fork or use your hands and combine the flour-salt mix and butter-margarine mix until crumbly.
Add the ice water, one spoon after another, while kneading the dough with your hand or a fork. The dough should be tacky, not sticky.
When done, divide the dough into two pieces. Form two hand-sized disks and wrap them separately in plastic wrap. Store in the fridge for at least two hours, or preferably overnight.
Preheat the oven to 400°F / 200°C.
Sprinkle some flour on your kitchen counter and put one chilled dough disk on top. Sprinkle some more flour on top and start to roll it out. The dough should be 0.5inch/5 mm thick.
Take your dough roll and carefully roll 1 rolled-out dough disk onto the dough roll. Transfer the dough into the pie tin and carefully push down until it fits. Cut off the excess dough from the top.
Place the pie crust in the fridge for as long as you work on the second dough.
Cover the kitchen counter with more flour, take the second dough disk and roll it out just like the other. Take a pastry wheel and cut half-inch strings.
Take a bowl and mix together all of the ingredients for the filling. Don’t mash the blueberries, just mix all of the other ingredients.
Take the pie crust out of the fridge and pour in the filling. Now place the dough strings on top in a lattice pattern.
Cut off the excess dough from the top and pinch together the top strings with the crust edges. Take a brush and brush the top of the dough with vegan egg wash.
Cover the sides of the pie with aluminum foil to prevent them from getting too brown in the oven. Transfer the pie onto the middle rack of the oven and bake for 50 minutes to an hour. After 30 minutes, take off the aluminum foil, then keep baking it uncovered.
When the pie is golden, take it out of the oven. Let the pie cool completely. Then transfer it to the fridge and let it set for 1 hour. Take the pie out of the fridge at least 15 minutes before serving. Garnish with fresh Blueberries and lemon slices.
8-inch round pie tin, pastry wheel, and rolling pin
Additional dessert recipes
Your summers just got sweeter. After whipping up this vegan blueberry recipe, try making this strawberry galette. The tasty treat makes the most out of your favorite seasonal fruits. You can also make this easy, no-bake cheesecake. It requires less than ten ingredients. It features a cashew- and coconut cream-based filling. And the best part is you don’t need an oven to make it! Take it to the next level by topping it with cranberry jam, passionfruit curd, or cookie butter. Or simply throw your favorite seasonal fruits on top!
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