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.
A stunningly beautiful and EASY blueberry pie. That's gluten-free and vegan. And tastes delicious!
A whole food plant-based pie recipe might seem complicated, but the recipe itself is surprisingly easy.
Blueberry filling is easy to make because blueberries don't require any prep or chopping.
The gluten free crust is a dough that is made with just a few simple ingredients, doesn't require any refrigeration, and is very easy to handle.
Filling: Mashing the blueberries helps release some of their liquid, which binds with cornstarch to create a solid, sturdy filling. Maple syrup adds sweetness and lemon juice creates a fresh zing.
Crust: The most important ingredient in the oat flour crust is water. Water brings the dough together so it is workable and not too sticky.
Patience: Yep. The one thing that really makes this pie work is patience. The pie must cool completely so the filling can set. If you cut the pie too soon, the filling will be runny and spill all over the place. But a cooled pie results in neat, even slices!
Step 1. Preheat the oven to 350°F.
Step 2. 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.
Step 3. Divide the dough in half. Place the first half of the dough between two sheets of parchment paper and roll to approximately 12" wide.
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Step 4. 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.
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Step 5. 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.
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Step 6. 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.
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Step 7. 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.
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Step 8. Pour the filling into the baked crust.
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Step 9. 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.
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Step 10. Make an egg wash by mixing the agave and soy milk.
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Step 11. Brush the top of the pie with the egg wash then sprinkle generously with the turbinado sugar (optional).
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Step 12. 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.
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Step 13. Once completely cool, use a sharp knife to slice. Serve with ice cream if desired. Enjoy!
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A scoop of ice cream with your pie is divine!
This pie works in an 9" deep dish pie pan. The exact pie dish I used for this recipe is listed as having a 9" capacity and is 1.5" deep.
To see if your pie plate will work, measure across the top from edge to edge (don't measure the lip, just the opening). Then measure the height by placing your ruler on the outside of the dish. A standard pie dish will be 1" deep, whereas a deep dish is 1.5" to 2" deep.
To make this pie nut-free use tahini or sunflower seed butter instead of nut butter in the crust.
Tahini and sunflower seed butter have a stronger flavor than cashew or almond butter, so you may notice a more earthy flavor in the crust.
I highly recommend using fresh blueberries instead of frozen.
If you do use frozen, thaw the berries at room temperature before mixing the filling. Be sure you still mash some of the berries when mixing.
Expect to add 5-10 minutes to the baking time - you want to see the fruit bubbling in the oven. The extra baking time may cause the crust to get too brown, so watch carefully during the last 15 minutes of baking and cover the crust with aluminum foil if you see it getting too dark.
Because the pie filling is soupy I recommend making the entire lattice on parchment paper and then transferring the completed lattice to the top of the pie.
Step 1. Roll the pie dough to 10"-11" long and slice into 1/2" strips as noted in the recipe. It doesn't matter if the edges are uneven because they will likely be sliced off when you place the lattice on the pie.
Step 2. Lay about 7 strips vertically, spaced about 1/2" apart on a sheet of parchment paper. Use the longer strips in the center of the lattice and the shorter strips on the ends.
Step 3. Slide your longest remaining strip horizontally under ever other strip of the vertical pieces. Line this strip up in the middle of your lattice, since it's the longest. Avoid folding the dough completely to prevent breakage.
Step 4. Slide your next longest piece of dough on one side of the strip you did in step 3. Slide it under the opposite strips from step 3, so the this piece rests over the pieces the strip from step 3 rests under.
Step 5. Repeat step 4 with the remaining strips, weaving the strips over and under one another, sliding the shorter pieces on either slide of the longest piece you placed in the center in step 3.
This recipe is great to make the night before you want to serve it.
The pie needs to cool completely before serving, so you can let it cool overnight and serve the next day.
Store this gluten-free vegan blueberry pie covered in the fridge for up to a week.
I do not recommend freezing this pie.
Thank you God for healthy versions of our favorite desserts. Thank you for the friends and family we get to enjoy this pie with. Amen.
Looking for other plant-based pies? Try these:
Please leave a review in the comments section below and post on Instagram tagging me @elizabeths_table. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.
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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.
Crust & Lattice Top
Filling
Topping
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At Elizabeth's Table I bring you easy and nutritious, plant-based recipes, explore the relationship between food and faith, and share my unique lifestyle.
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