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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
15 mins
Total Time
1 hr
Servings: 8 Slices
Calories: 365 kcal
Course: Dessert
Cuisine: American , Canadian

Ingredients

  • 2 vegan oil free pie crusts or pie crust of choice
  • 5.5 cups blueberries
  • ⅓ cup unrefined coconut sugar or granulated sugar of choice
  • ¼ cup cornstarch or tapioca flour
  • 2 tablespoons lemon juice approx. 1 medium lemon
  • 1 teaspoon cinnamon optional, but recommended
  • 1-2 tablespoons unsweetened cashew milk or plant milk of choice
  • 1-2 tablespoons white sugar optional for sprinkling

Instructions

    Cup of Yum
  1. 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.
  2. Preheat the oven to 350 degrees F.
  3. 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.
  4. 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.
  5. Brush some plant milk of choice on your top crust and you may optionally sprinkle with sugar.
  6. 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.
  7. Remove from the oven and let cool completely before slicing and serving. The pie must cool to completely set.

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 (12%) Fiber 9g (36%) Sugar 17g (34%) Vitamin A 134IU (3%) Vitamin C 18mg (20%) Calcium 29mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Slices

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.