• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Rhian's Recipes

  • About
    • Contact
    • Work With Me
  • Recipes
  • Subscribe
  • Christmas Recipes
  • Gift Guide
  • Cookbook
menu icon
go to homepage
search icon
Homepage link
  • About
  • Recipes
  • Subscribe
  • Christmas Recipes
  • Gift Guide
  • Cookbook
  • Blogging Tips
×
Home » Recipes » Baking & Desserts

Gluten-Free Vegan Blueberry Pie

Last updated - July 15, 2021; Published - October 19, 2017 By Rhian Williams 12 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 3 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: gluten-free blueberry pie, vegan blueberry pie, vegan gluten-free pie
Prep Time: 20 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 50 minutes 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 (â…› cup) coconut oil
  • 75 g (â…” cup) gluten-free flour blend (or sub rice flour, or plain all-purpose flour if not gluten-free)
  • 75 g (â…” 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

  • Three gluten-free vegan chocolate chip cookie bars with sea salt on a marble background
    Gluten-Free Vegan Chocolate Chip Cookie Bars
  • Three vegan apple oatmeal bars with a bite taken out of one on a marble background
    Vegan Apple Oatmeal Bars (Gluten-Free)
  • A square piece of vegan apple crumb cake on a plate with a gold fork
    Vegan Apple Crumb Cake (Gluten-Free)
  • Three vegan gluten-free blondies with chocolate chips and sea salt with a bite taken out of one
    Vegan Gluten-Free Blondies
  • Share
  • Tweet

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Christina

    November 27, 2023 at 3:47 pm

    5 stars
    I love this pie! Could I use blackberries for a different variety? Any other notes I should add, like a touch of cinnamon or nutmeg, or keep it as-is? Your blog is simply the best!

    Reply
    • Rhian Williams

      November 28, 2023 at 3:54 am

      Thank you so much! Yes you can use blackberries, or any other similar fruit really! You could add some cinnamon or nutmeg if you like! Depends on what flavours you want really!

« Older Comments

Primary Sidebar

Photo of a slice of blueberry pie topped with cream on a white plate and a grey background
Photo of Rhian Williams

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

More about me →

Popular Recipes

  • Three vegan blueberry muffins with a bite taken out of one with a bowl of fresh blueberries in the background
    Vegan Blueberry Muffins (Gluten-Free)
  • A stack of oat flour pancakes topped with desiccated coconut and syrup on a blue plate
    Oat Flour Pancakes (Vegan + GF)
  • A loaf of coconut flour bread topped with sunflower seeds and poppy seeds with two slices next to it
    Coconut Flour Bread (Vegan + Gluten-Free)
  • Five vegan coconut flour pancakes stacked in a pile decorated with fresh raspberries and coconut flakes on a green plate against a grey background
    Vegan Coconut Flour Pancakes (Gluten-Free)
  • A loaf of oat flour bread with two slices
    Oat Flour Bread (Vegan + Gluten-Free)
  • A loaf of quinoa bread topped with seeds with two slices next to it
    Quinoa Bread (Vegan + Gluten-Free)
  • A round gluten-free vegan Christmas pudding with white cream poured over it topped with three red cherries
    Gluten-Free Vegan Christmas Pudding
  • Six vegan sausage rolls on a black slab
    Vegan Sausage Rolls (Gluten-Free)
A collage of four 2023 Vegan Gift Guide photos

Footer

Photo of a slice of blueberry pie topped with cream on a white plate and a grey background

↑ back to top

About

  • About
  • Privacy Policy & Disclosure
  • Copyright Notice

Newsletter

  • Subscribe for free updates

Contact

  • Contact
  • Work With Me

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2023 · Foodie Pro Theme On Genesis Framework ·