Gluten Free Vegan Blueberry Pie
This gluten-free and vegan blueberry pie is a healthy version of the classic summer recipe. With an oat flour crust that creates a beautiful lattice top, and a super quick blueberry filling, this pie is an easy and delicious vegan dessert.
Author:
Elizabeth | At Elizabeth's Table
Serves:
8
Prep:
25
minutes
Cook:
50
minutes
TOtal:
75
minutes
Ingredients
Crust & Lattice Top
- 3 Cups Oat Flour
- 1 Teaspoon Salt
- 6 Tablespoons Nut Butter
- 1/4 Cup Maple Syrup
- 1/2 Cup + 2 Tablespoons Water
Filling
- 6 Cups Fresh Blueberries
- 1/3 Cup Maple Syrup
- 2 Tablespoons Lemon Juice
- 1 Tablespoon Vanilla Extract
- 3 Tablespoons Cornstarch/Arrowroot
- 1/4 Teaspoon Salt
- 1/8 Teaspoon Cinnamon
Topping
- Egg Wash: 2 Tablespoons Soy Milk + 1 Tablespoon Agave
- 2-3 Tablespoons Turbinado Cane Sugar
Instructions
- Preheat the oven to 350°F.
- Make the crust. In a large bowl whisk together the oat flour and salt. Add the nut butter and maple syrup and use a fork to incorporate. Add the water and mix until a dough forms. If the dough seems dry, add a few more tablespoons of water - the exact amount of water needed will depend on the absorbency of your oat flour and consistency of your nut butter.
- Divide the dough in half. Place the first half of the dough between two sheets of parchment paper and roll to approximately 12" wide.
- Place the dough into into a 9" deep dish pie pan. Use a knife to trim the edges straight and use any extra dough to cover any open spots. Prick several times with a fork, then bake for 10-12 minutes.
- Take the other half of the dough and place it between two sheets of parchment paper. Roll to approximately 12" wide. Then using a sharp knife or pizza dough cutter, slice into 1/2" long strips.
- Shape the strips into a 10"-11" lattice, with the open spaces approximately 1/2" apart. Press down gently on the places where the crust overlaps to seal the layers together. Set aside. *See post for detailed lattice instructions.
- Mix the filling. In a large bowl toss the filling ingredients. Use a fork or the back of a spoon to mash the blueberries until about half of them are burst. The mixture should look quite soupy.
- Pour the filling into the baked crust.
- Transfer the lattice to the top of the pie. Press the edges down to meet the crust. Then use a knife to trim off the edges.
- Make an egg wash by mixing the agave and soy milk.
- Brush the top of the pie with the egg wash then sprinkle generously with the turbinado sugar (optional).
- Bake for 50-60 minutes until the topping is golden and the inside is starting to bubble. Remove from the oven and let cool completely.
- Once completely cool, use a sharp knife to slice. Serve with ice cream if desired. Enjoy!