Vegan Blueberry Pie (Recipe)

Caroline Silver



This pie is an easy dish to make for the holidays, a birthday, or even sunday night family dinner. My family LOVED this recipe and they couldn’t even tell that it was vegan, so if you want a simple dessert that will literally make you want to lick your plate clean, I highly recommend trying this one!

Crust Ingredients:

  • 3 cups white flour
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • 1 cup + 2 tbsp vegetable shortening
  • ½ cup non-dairy milk (more if needed; I used unsweetened almond milk)

Filling Ingredients:

  • 3 cups blueberries
  • ½ cup of sugar
  • 1 ½ tbsp cornstarch
  • ¼ tsp cinnamon
  • ½ tsp lemon zest
  • a pinch of salt


To make the crust:

  1. Start by place a rolling pin, large bowl, and a fork in the freezer for a few minutes to chill
  2. Whisk together the dry ingredients (flour, salt, sugar) in the large bowl
  3. Cut vegetable shortening up into cubes
  4. Toss vegetable shortening cubes into the flour mixture a few at a time and break them up with the fork
  5. Add in the rest of the cubes and finish breaking them up until the mixture is crumbly (do not over mix)
  6. Pour half of the almond milk into the mixture and combine, then do the same with the rest of the almond milk until the mixture starts to stick together
  7. Form the dough into a ball with your hands and shape it until you create a perfect sphere
  8. Cut the dough in half (one half will be for your pie base, the other will be for the lattice top)
  9. Sprinkle rolling pin and work space with flour, then roll both halves of the dough into circles that are a few centimeters larger than your pie dish
  10. Place both circles in the freezer for no more than five minutes while you make your filling

To make the filling:

  1. Place all ingredients into a separate bowl and mix until evenly combined (note: make sure you wash your blueberries before you add them in!)

To prepare the pie:

  1. Take one piece of dough out of the freezer and place it into the pie dish with some dough hanging over the sides
  2. Pour blueberry filling in
  3. Cut off excess hanging dough
  4. Place the other sheet of dough over the top or use this dough to create a lattice shape (click here to learn how to make the lattice)
  5. Bake at 400˚F for 25 minutes or until the crust is golden brown
  6. Serve with vegan vanilla ice cream and enjoy!


P.S. – snap a pic of your pie and message it to me on instagram @thesilverspoon00 🙂