How to Make the Best Vegan Blueberry Pie

sugar

🥗Healthier: maple syrup

💰Cheaper: brown sugar

Maple syrup adds a unique flavor while being a natural sweetener.

vegan pie crust

💰Cheaper: homemade crust

Making a crust from scratch can be more economical.

plant-based butter

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil offers a similar texture with a different flavor.

blueberries

💰Cheaper: frozen blueberries

Frozen blueberries are often cheaper and available year-round.

Start by making the pie crust; double the ingredients from the website recipe.

In a mixing bowl, combine flour, sugar, and salt, then stir to incorporate.

Cut in vegetable shortening using a knife and fork until it resembles sand.

Pour in milk and vanilla extract, then stir to combine.

Once combined, use your hands to shape the dough into a ball and split it in half.

Roll out one half of the dough between two pieces of parchment paper until it's about an inch or two larger than the pie pan.

Check the size by flipping the pie pan over the dough and adjusting as necessary.

Flip the rolled dough into the pie pan, trimming any excess dough as needed.

Roll out the second half of the dough for the lattice top, using the same method as before.

Design the lattice top by laying down strips of dough, alternating pulling back odd and even strips to weave them together.

For the filling, use 4 to 6 cups of fresh blueberries, noting that frozen blueberries should be thawed first to avoid a soggy crust.

Mix the blueberries with sugar quickly to prevent excess liquid from forming.

Layer the lattice crust on top of the filling and prepare to bake.

Bake the pie until the fruit bubbles and the crust turns golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens