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  • Writer's pictureMealsbymiri

Vegan Blueberry Pie

Updated: Apr 12, 2021

Growing up in Norway I didn't really eat much pie, but was always curious about the fruit ones that were so common in the tv shows and movies I watched. Well now that I'm an adult and have travelled the world and eaten some pies myself I've finally come back to Norway and created my own blueberry pie recipe that I can make whenever I get a pie craving. And let me tell you it is SO DANG DELICIOUS. This recipe was made with the intention that the pie would be served with a creamy and sweet element such as some vegan ice cream or vegan whipped cream on the side, so I highly recommend that you do so in order to balance out the tart flavour of the pie. As always, remember to tag me @mealsbymiri on Instagram if you make this so I can see your creation!

Ingredients: Crust: 600g all purpose flour

300g dairy free butter

170g white granulated sugar

0.75 tsp fine table salt*

110g cold water


750g frozen blueberries**

50g lemon juice

75g white granulated sugar

45g corn starch

To make the dough, start by adding the flour, sugar and salt to a bowl and giving it a good whisk. Add chunks of dairy free butter and either pinch them with your fingers or use a pastry cutter to slice it into small chunks through the flour. The chunks should be about pea sized and evenly distributed throughout the dry mixture. Then, gradually add your ice cold water while carefully kneading/stirring until it begins to come together. You may need to adjust the amount of water slightly, but you'll know it's done once it comes together as one shaggy dough that you can pat together into a disc. Do not kneed too much as you want to keep the chunks of butter intact. This will give you that flaky pie crust we're looking for! Wrap the dough in cling film and chill for at least 1 hour in the fridge. Then, split the dough in half and put 1/2 back in the fridge while you roll out one half into a disc somewhere between 0.75-1cm thick - using lots of flour to prevent it from sticking. Transfer it to a pie tin that's about 27.5cm in diameter. You can use a smaller pie tin too but you'll just have a bit more excess dough and filling. Trim away some of the excess dough and fold the rest on top of the edge of the tin. Crimp your crust as you like. Place in the fridge cool for 30 minutes (this will prevent the dough from shrinking as you bake). Then, poke the crust slightly with a fork, add a sheet of parchment paper into the tin, then some tin foil and pie weights (or dried beans or peas will work too) on top to prevent it from puffing up in the oven. Blind bake the crust at 200C for 20 minutes. Once it's done baking, remove the pie weights/dried beans and leave the crust to cool on the countertop as you make the filling. To make the filling simply toss all ingredients together into a big bowl until all the blueberries are well coated in sugar and starch. Add the filling into the pie shell and roll out your second half of the dough on a well floured surface.

Slice the dough into strips about 3cm thick and layer them in a lattice pattern on top of the pie. You can do this by first placing the strips vertically across the pie and then folding up every second strip to place down a horizontal one. Then fold the strips back down and fold up the vertical strips that were down before to place down the next horizontal strip of dough. Continue this process until all the horizontal dough strips are placed and you should have a lattice. (If you're unsure on how to do this I'd suggest looking up a tutorial on Youtube, video content can be very helpful to illustrate the technique in this case!)

Once you've added the lattice top, brush with some plant based milk and sprinkle on some granulated sugar. Use some tin foil to cover the crust around the edges to prevent it from burning as you bake. Bake the pie at 175 for 40 minutes and then turn the heat up to 200C for another 20 minutes or until golden. If you feel the crust needs some more colour at the end you can remove the tin foil for the last 5-10 minutes.

* The amount of salt will depend on how salty your butter is. I used a fairly lightly salted butter in this recipe so feel free to reduce the amount of salt if your butter is on the saltier side, or increase the amount of salt if you're using unsalted butter. You can also use kosher salt for this, but in that case I would increase the amount to 1tsp, as kosher salt adds less salt per volume than the finely granulated table salt.

**I used frozen blueberries but you can also use fresh ones, keep in mind the baking time might differ if you use fresh blueberries so just keep an eye on it!

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