Vegan Blueberry Pie

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Vegan Blueberry Pie

Jill Dalton
Let's make a delicious vegan blueberry pie for the holidays! It's whole food plant-based, gluten-free, with no refined sugars. We'll create that perfect crumbly crust to cradle the burst of blueberry goodness. This pie is the perfect combo of treating yourself and keeping it healthy. Whether you're a seasoned pro at vegan cooking or trying something new, this recipe is a tasty way to dive into a healthier, gluten-free dessert. So, let's get baking, and I hope you enjoy a guilt-free slice of deliciousness!
4.70 from 20 votes
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 8
Calories 379 kcal

Ingredients
 
 

Crust

Filling

Crumble Topping

Instructions
 

  • Preheat oven to 350°F.
  • Add the almond flour, nutritional yeast, arrowroot powder and flax meal to a mixing bowl and stir well.
  • Add in the sweet potato purée and cut in with a pastry cutter or fork until mixture is uniformly mixed and then press into a ball with hands.
  • Roll dough out into a round shape just slightly larger than your pie plate, between 2 pieces of parchment paper.
  • Transfer gently into your pie plate and form it to the bottom. Press up onto the sides creating a nice edge by pinching with your fingers.
  • Use a fork to prick a few holes into the bottom of the crust and then bake it for 10 minutes.

Filling

  • Add all of the filling ingredients except for the blueberries to a blender and blend until dates are pulverized.
  • Pour this mixture along with the blueberries into a saucepan and cook on medium high for a few minutes until the blueberries are soft and the sauce thickens slightly.
  • Pour filling into the pie crust.

Crumble Topping

  • Add crumble ingredients to a blender and pulse until mixture is uniformly crumbly.
  • Sprinkle over the blueberry filling.
  • Bake for 35 minutes.

Nutrition

Calories: 379kcalCarbohydrates: 48gProtein: 10gFat: 20gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 1gSodium: 16mgPotassium: 421mgFiber: 9gSugar: 24gVitamin A: 6780IUVitamin C: 17mgCalcium: 101mgIron: 2mg

15 thoughts on “Vegan Blueberry Pie”

    1. I googled alternatives to almond flour and oat flour came up as a result. Or maybe you could try a buckwheat pie crust or something? Hopefully that helps.

      1. Thanks, Shaz. I know when using oat flour or cassava flour, it will have an affect on the binding of the product due to their lack of moisture. I don’t know if that means I need to add more or less liquid/flax egg. I may need to play with it.

  1. Jill, this looks delicious and would like to try it for the holidays. Could you recommend a substitute for the white sweet potato. Thank you.

  2. This looks delicious Jill. This will work well with frozen blueberries I am assuming? Thanks for another excellent recipe

  3. This is the best pie I have ever tasted! I had a little trouble finding where to buy the white sweet potatoes, but Sprouts grocery store carries them. There’s lots of blueberry filling, and the walnut crumb topping is scrumptious! Keeps well in the refrigerator.

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