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.
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
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.
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.
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.
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.
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.
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:
Gluten-Free Vegan Blueberry Pie
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 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
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