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5 from 8 votes
Vegan Blueberry Pie [Healthier than most!]
This vegan blueberry pie is fresh and sweet with a hint of tart. A healthier spin on your traditional pie, with less sugar, no oil or butter, and whole wheat crust!
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings:
8
Slices
Calories:
365 kcal
Course:
Dessert
Cuisine:
American, Canadian
Ingredients
- 2 pie crusts or pie crust of choice, vegan, oil free
- 5.5 cups blueberries
- ⅓ cup coconut sugar or granulated sugar of choice, unrefined
- ¼ cup cornstarch or tapioca flour
- 2 tablespoons lemon juice approx. 1 medium lemon
- 1 teaspoon cinnamon optional, but recommended
- 1-2 tablespoons cashew milk or plant milk of choice, unsweetened
- 1-2 tablespoons white sugar optional for sprinkling
Instructions
- Prepare your pie crust of choice and blind bake according to its directions. If you're using my oil free pie crust, bake 1 crust for 15 minutes, until the edges are golden. Then remove from the oven and set aside. For the second pie crust roll it out and set aside to place on top of your pie, once filled.
- Preheat the oven to 350 degrees F.
- In a mixing bowl, combine the blueberries, sugar, corn starch, lemon juice and cinnamon. Mix well. Then pour the mixture into your prepared pie crust.
- Now use the second pie crust to cover the filling. You may place the entire crust on top and crimp the edges, making vent holes in the middle of your crust. Alternatively, you may make a basket weave pattern or star shaped (or any shape) cut outs to cover the pie. Your choice.
- Brush some plant milk of choice on your top crust and you may optionally sprinkle with sugar.
- Bake your pie for 45-55 minutes, until the juices from the blueberries are bubbling and the crust is golden. If your pie is cooking too quickly, cover the top with a pie shield or use aluminum foil to prevent it from getting too dark.
- Remove from the oven and let cool completely before slicing and serving. The pie must cool to completely set.
Cup of Yum
Notes
- If your crust is cooking too quickly, cover it with a pie shield or aluminum foil to prevent the crust from being over done.
- Make sure to cut vent holes if using a full pie crust for the top! If making a basket weave pattern or using the star cut outs, vents are not necessary.
- Let your blueberry pie cool completely before slicing! The cool down time is crucial to getting your pie nicely set. Although you CAN cut while warm, it will be runny until cooled.
- Leftovers can be refrigerated for 3-4 days, or sealed air tight and frozen for up to 2 months.
- Nutritional information includes 2 full oil free pie crusts. If using another crust, skipping the top crust, or using star cutouts, nutritional info will vary.
Nutrition Information
Calories
365cal
(18%)
Carbohydrates
62g
(21%)
Protein
7g
(14%)
Fat
12g
(18%)
Saturated Fat
4g
(20%)
Sodium
156mg
(7%)
Potassium
415mg
(9%)
Fiber
9g
(36%)
Sugar
17g
(34%)
Vitamin A
134IU
(3%)
Vitamin C
18mg
(20%)
Calcium
29mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8 Slices
Amount Per Serving
Calories 365
% Daily Value*
| Calories | 365cal | 18% |
| Carbohydrates | 62g | 21% |
| Protein | 7g | 14% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Sodium | 156mg | 7% |
| Potassium | 415mg | 9% |
| Fiber | 9g | 36% |
| Sugar | 17g | 34% |
| Vitamin A | 134IU | 3% |
| Vitamin C | 18mg | 20% |
| Calcium | 29mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.