Blueberry Pie
This vegan blueberry pie is one of the easiest fruit desserts you can make: you fill a pie crust with blueberries tossed in coconut sugar, lemon, and a little corn starch, then bake it until the filling is bubbling and set. It is sweet but not overly sweet, packed with fruit, and comes together in minutes of hands-on work. If you have ever felt intimidated by pie, this is the foolproof one to start with.
I have met a lot of people who feel intimidated by this dish, and I am here to tell you there is no reason to be. In case you don’t believe me, just give it a try. 🙂 I am a cherry pie lover myself, but if you have ever made one, you know it’s a pain to pit all those cherries — blueberries skip all of that fuss. I love making this pie whenever I feel like having a hearty dessert, one that’s sweet but not overly sweet, just filling and amazing. Plus, by choosing a dessert full of fruit you pick the lesser of two evils: you still get some fiber and vitamins from all those blueberries while dealing with that sweet tooth.
The Six Ingredients You’ll Need
The short ingredient list is exactly why this recipe is so forgiving. Here is what each one does:
- Frozen pie crust — the shortcut that makes this a weeknight dessert. A store-bought crust bakes up flaky with zero rolling or chilling. Check the label if you want to keep it vegan, since some crusts use butter or lard.
- Frozen blueberries (2 cups) — no thawing needed. Frozen blueberries work great here, though I prefer fresh whenever it’s possible. Either way, go heavy on the filling so you get the most out of those berries.
- Coconut sugar (¼ cup) — adds sweetness with a mild caramel note. You can swap in another granulated sugar if that’s what you have.
- Lemon juice and zest — the acid brightens the blueberries and keeps the filling from tasting flat or one-note.
- Corn starch (1 ½ Tbsp) — the thickener. As the pie bakes, the starch absorbs the juice the berries release and turns it into a glossy, spoonable filling instead of a watery puddle.
How to Make It Foolproof
Combine the blueberries, coconut sugar, lemon juice, lemon zest, and corn starch in a bowl, mixing gently so you don’t crush the berries. Spread the filling into the pie crust and bake at 180°C (350°F) for about 20 minutes. A few notes to get it right every time:
- Toss, don’t stir hard. A gentle fold coats the berries in starch and sugar while keeping them whole, so the filling has texture instead of turning to mush.
- Coat the corn starch evenly. Any dry clumps of starch left in the bowl will bake into pale streaks. Fold until you no longer see white powder.
- Look for the bubble. The pie is done when the filling is actively bubbling at the edges. That bubbling is the sign the corn starch has reached temperature and thickened — if it still looks liquid, give it a few more minutes.
- Let it cool before slicing. The filling sets as it cools. Cut it hot and it will run; let it rest and you get clean slices.
Serving and Storing Leftovers
This pie is best a little warm, when the filling is still soft and jammy. It is lovely on its own, but a scoop of something cold on top turns it into a proper treat — my chocolate peanut butter ice cream is a favorite pairing when I want to go all out. Once cooled, store leftover slices covered in the fridge for up to three to four days; the flavor actually deepens overnight as the filling continues to set.
If you catch the blueberry bug, there is plenty more to bake. Try the same berries in soft blueberry cookies or a custardy vegan blueberry clafoutis, and browse the rest of my vegan pies for more crust-and-filling ideas. It’s all 100% vegan, so everyone at the table can dig in.
I hope this blueberry pie is the next dessert you try — I have a feeling you’re going to love it. If you make it, please rate the recipe below and leave a comment telling me how heavy you went on that filling and whether you served it warm with ice cream or straight from the fridge.
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Blueberry Pie
Ingredients
- 1 Frozen pie crust
- 2 cups frozen blueberries
- ¼ cup coconut sugar
- 1 Tbsp lemon juice
- ½ lemon zested
- 1 ½ Tbsp corn starch
Instructions
- In a bowl, combine the blueberries, sugar, lemon juice, lemon zest, and corn starch. Mix gently to not crush the blueberries.
- Spread the pie on the baking pan and pour the blueberry mixture over it.
- Bake at 180 degrees C for 20 minutes.
Frequently Asked Questions
Yes. The recipe is written for frozen blueberries because they need no thawing, but fresh work just as well and I prefer them whenever possible. Use the same 2 cups and toss them gently with the sugar, lemon, and corn starch. Fresh berries may release a touch less liquid, so watch for the filling to bubble at the edges as your doneness cue.
The corn starch is what sets the filling. Make sure the 1 ½ tablespoons are folded in evenly with no dry clumps, and bake until the filling is actively bubbling at the edges, which is the sign the starch has thickened. Then let the pie cool before slicing, since the filling firms up as it comes down in temperature. Cut it while hot and it will run.
Yes, every ingredient in the filling is plant-based: blueberries, coconut sugar, lemon, and corn starch. The one thing to check is your frozen pie crust, since some brands use butter or lard. Pick a crust labeled vegan and the whole pie is 100% plant-based.
Coconut sugar adds a mild caramel note, but you can swap in any granulated sugar you have on hand using the same ¼ cup. The role of the sugar here is sweetness and drawing a little juice from the berries, so a standard cane or white sugar works fine without changing the method.
Bake at 180°C (350°F) for about 20 minutes. Because you start with a pre-made crust and frozen berries, the goal is to heat the filling through until it bubbles and the corn starch thickens rather than to brown a raw crust. If the edges aren’t bubbling yet at 20 minutes, give it a few more.
Cover leftover slices and keep them in the fridge for up to three to four days. The filling continues to set as it chills, so the flavor and texture actually improve overnight. Enjoy the slices cold or warm a piece briefly to loosen the filling again.
One of the best pies EVER!