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    Recipes » Recipes » Baking & Desserts

    Gluten-Free Vegan Blueberry Pie

    Last updated - July 15, 2021; Published - October 19, 2017 By Rhian Williams 10 Comments

    Jump to Recipe Print Recipe
    Photo of a slice of blueberry pie topped with cream on a white plate and a grey background

    Here's why you need to make this Gluten-Free Vegan Blueberry Pie. It's packed full of sweet, juicy blueberries and super easy to make.

    Gluten-Free Vegan Blueberry Pie

    This is the last post of Gluten-Free Vegan Pie Week! So far this week we have had:

    • Gluten-Free Vegan Apple Pie
    • Gluten-Free Vegan Pecan Pie
    • Gluten-Free Vegan Pumpkin Pie
    • Gluten-Free Vegan Cherry Pie

    Gluten-Free Vegan Blueberry Pie

    I was so excited about the Cherry Pie recipe that I decided to try it with blueberries, which I absolutely love and have used for other desserts like this Lemon Blueberry Cake and this Lemon Blueberry Mug Cake.

    Gluten-Free Vegan Blueberry Pie

    This Gluten-Free Vegan Blueberry Pie is packed full of sweet-tart blueberries, subtly spiced with cinnamon and has a little citrusy touch from the lemon juice. It's so easy to throw together as you don't need to cook the blueberries before at all - just mix them in a bowl and throw them in the pie.

    Instead of the more traditional sugar, I went with maple syrup as it not only adds a lovely flavour, but also keeps it refined sugar free. You can substitute the maple syrup with any other liquid sweetener you like, such as agave syrup, date syrup or brown rice syrup.

    I would recommend using fresh blueberries if you can, but if you must use frozen ones, make sure they're still frozen when you put them in the oven, and use a little more cornflour/cornstarch.

    Gluten-Free Vegan Blueberry Pie

    The crust is really easy too, as it doesn't need to be chilled beforehand, doesn't require pre-baking, and there's no need to faff about with a rolling pin or floured surface - just combine the ingredients in a bowl and use your fingertips to press it into the bottom of a greased pie dish.

    The pastry dough is made with a mixture of coconut oil, ground almonds and gluten-free flour (you can use rice flour instead, or plain all-purpose flour if you're not gluten-free), and results in a seriously crispy, flaky and buttery pie crust, which really compliments the juicy blueberries.

    Gluten-Free Vegan Blueberry Pie

    If you’d prefer to completely cover the top of the pie, you can see instructions for doing this in my Apple Pie recipe. If you’d like to decorate the top of the pie with pastry shapes, like little stars or circles, you can find instructions for doing this in my Cherry Pie recipe. Both of these options will require you to double the ingredients for the amount of pastry dough listed in this recipe below.

    Gluten-Free Vegan Blueberry Pie

    This Gluten-Free Vegan Blueberry Pie tastes delicious hot or cold, and can be served with some (dairy-free) vanilla ice cream, coconut whipped cream or coconut yogurt.

    Gluten-Free Vegan Blueberry Pie

    If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.

    Helpful tools to make this Gluten-Free Vegan Blueberry Pie:

    glass mixing bowl

    pie dish

    Gluten-Free Vegan Blueberry Pie

    Gluten-Free Vegan Blueberry Pie

    This Gluten-Free Vegan Blueberry Pie is packed full of sweet, juicy blueberries and super easy to make.
    5 from 2 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: gluten-free blueberry pie, vegan blueberry pie, vegan gluten-free pie
    Prep Time: 20 minutes
    Cook Time: 30 minutes
    Total Time: 50 minutes
    Servings: 8
    Calories: 177kcal
    Author: Rhian Williams

    Ingredients

    For the blueberries:

    • 350 g (2 cups) fresh blueberries*
    • 3 teaspoons cornflour (cornstarch)
    • 8 tablespoons maple syrup
    • ½ teaspoon ground cinnamon, to taste
    • 2 tablespoons lemon juice

    For the pastry:

    • 30 g (⅛ cup) coconut oil
    • 75 g (⅔ cup) gluten-free flour blend (or sub rice flour, or plain all-purpose flour if not gluten-free)
    • 75 g (⅔ cup) ground almonds** (almond meal)
    • 7 tablespoons water

    Instructions

    For the blueberries:

    • Place the blueberries in a bowl with the other ingredients and mix well

    For the pastry***:

    • Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit)
    • Combine all ingredients in a large bowl along with about 7 tablespoons of water, until it forms a firm dough - add the water a few tablespoons at a time so that you don’t add too much!
    • You can keep this pastry dough in the fridge for up to a day if you like, but there's no need to chill it before using
    • Place the pastry dough into a greased pie dish and use your fingers to carefully press it across the bottom and up the sides of the dish (I used a 9inch/22.5cm pie dish)
    • You can use a fork or your fingers to create a pretty pattern around the edge if you like
    • Transfer the blueberry mixture into the pie crust
    • Bake in oven for around 30 minutes, until the pastry crust is firm to the touch and golden brown
    • Leave to cool a little before cutting
    • Keeps covered in the fridge for up to a few days

    Notes

    *I would definitely recommend using fresh blueberries if you can, rather than frozen ones, as frozen ones will release a lot of water. However, you can use frozen ones if you wish - make sure they're still frozen when you put them in the oven and use a little more cornflour/cornstarch.
    **You can alternatively use almond flour
    ***If you’d prefer to completely cover the top of the pie, see instructions for doing this in my Apple Pie recipe. If you’d like to decorate the top of the pie with pastry shapes, see instructions for doing this in my Cherry Pie recipe. Both of these options will require you to double ingredients for the amount of pastry dough listed in this recipe.
    Nutrition Facts
    Gluten-Free Vegan Blueberry Pie
    Amount Per Serving
    Calories 177
    * Percent Daily Values are based on a 2000 calorie diet.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

    More Baking & Dessert Recipes

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    • 35 Vegan Thanksgiving Dessert Recipes (Gluten-Free)
    • Vegan Baked Pumpkin Cheesecake (Gluten-Free)
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      Recipe Rating




    1. Wendy

      May 01, 2018 at 4:36 pm

      5 stars
      Really simple to make and so yummy!

      Reply
      • Rhian Williams

        May 01, 2018 at 4:41 pm

        Thank you!

    2. Alice p

      July 27, 2018 at 8:46 am

      THis blue berry pie was super good and so easy to make! I used honey and a little sugar instead of maple syrup! And I didn't have almonds so I used coconut flour. I used gluten free flour too! And I added a couple tbs of butter too because I thought hat would be tasty and I was trying to save my coconut oil. HAha... so good, I'm actually making it again right now! Thanks!!

      Reply
      • Rhian Williams

        July 27, 2018 at 1:58 pm

        Thank you so much, so glad you liked it. And thank you for sharing your substitutions, that's really helpful to know! Thank you again!

    3. Susan Minich

      November 20, 2018 at 4:05 pm

      This is perfect for Thanksgiving this week!

      Reply
      • Rhian Williams

        November 20, 2018 at 5:17 pm

        Yes, thank you!

    4. Reya Tobias

      March 13, 2019 at 3:08 am

      This looks so easy and delicious! For the crust, is the coconut oil melted before mixing or used solid?

      Reply
      • Rhian Williams

        March 13, 2019 at 12:35 pm

        Thank you! Use it solid!

    5. Anonymous

      July 19, 2021 at 3:24 pm

      The blueberries were great! I used honey instead of maple syrup and only half what you called for and it was perfect. The crust on the other hand was chewy and I tried it twice, not my thing...
      thank you!

      Reply
      • Rhian Williams

        July 20, 2021 at 3:32 pm

        Thank you so much for your feedback! What type of gluten-free flour did you use for the crust? This could have affected the texture.

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    Photo of Rhian Williams from Rhian's Recipes

    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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