If you’ve been craving a dessert that’s as delicious as it is nourishing, this Vegan Blueberry Pie might just become your new favorite. It’s easy to make, loaded with antioxidants, and completely free of gluten, dairy, and refined sugars. Whether you’re a long time plant based eater or just looking to add healthier treats to your menu, this pie is a winning choice for any table.
Why Choose This Pie?
Let’s be honest desserts often get a bad reputation. But what if your sweet treat actually contributed to your health instead of taking away from it? This blueberry pie delivers on both taste and wellness.
Here’s why it’s worth trying:
- Blueberries are one of the most antioxidant rich fruits on the planet. They support brain health, reduce inflammation, and are rich in vitamins C and K.
- Gluten free crust makes this dessert safe for those with celiac disease or gluten sensitivity.
- Refined sugar free means it’s sweetened naturally with maple syrup or coconut sugar, helping you avoid blood sugar spikes.
- Vegan friendly, so it’s free from animal products and supports a more sustainable food system.
Ingredients:
For the crust:
- 1 ½ cups almond flour
- 1 cup gluten free rolled oats
- ¼ cup coconut oil (solid, not melted)
- 3 tbsp maple syrup
- ¼ tsp sea salt
- 1–2 tbsp water, if needed
For the filling:
- 3 cups fresh or frozen blueberries
- ¼ cup maple syrup (or coconut sugar)
- 1 tbsp lemon juice
- 1 tbsp arrowroot starch (or cornstarch)
- ½ tsp cinnamon
- Zest of ½ lemon (optional for added brightness)
Directions:
1. Prepare the crust.
Preheat the oven to 350°F (175°C). In a food processor or mixing bowl, combine almond flour, oats, and sea salt. Add coconut oil and maple syrup, blending until a crumbly dough forms. Add 1 tablespoon of water if the dough is too dry.
Press the dough evenly into a 9-inch pie pan. Poke a few holes with a fork in the base and bake for 10 minutes to set.
2. Make the filling.
In a medium saucepan, combine blueberries, maple syrup, lemon juice, lemon zest, cinnamon, and arrowroot starch. Heat over medium, stirring occasionally, until the mixture thickens slightly about 8–10 minutes.
3. Assemble and bake.
Pour the blueberry filling into the pre baked crust. If you’d like to make a crumble topping, set aside a bit of the crust dough and sprinkle it over the top before baking.
Bake for 25–30 minutes or until the filling is bubbling and the top is golden.
Let the pie cool completely before serving. It will set as it cools, making it easier to slice.
Tips for Success:
- If using frozen blueberries, there’s no need to thaw just cook a few minutes longer when making the filling.
- Almond flour adds a rich, nutty flavor and moist texture to the crust, but you can substitute it with oat flour for a nut free option.
- Serve with coconut whipped cream or dairy-free vanilla ice cream for a truly indulgent (yet still healthy) treat.
Health Benefits Snapshot.
This isn’t just dessert, it’s food that loves you back:
- Blueberries: High in fiber and antioxidants, they support heart and brain health.
- Maple Syrup: Unlike refined sugar, it contains minerals like manganese and zinc.
- Almond Flour: Packed with healthy fats, protein, and vitamin E.
- Coconut Oil: Contains medium chain triglycerides (MCTs) that support energy and metabolism.
Final Thoughts
This Vegan Blueberry Pie is a celebration of health and flavor. It’s a dessert you can feel good about eating and serving to friends and family. Whether you’re baking for a special occasion or just a cozy weekend at home, this easy, gluten free, and refined sugar free recipe proves that wholesome ingredients can be utterly delicious.
Let your fork be the judge.
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Frequently Asked Questions:
1. Can I use another fruit besides blueberries?
Yes! This recipe works well with blackberries, raspberries, or even a mix of berries. Just keep the total fruit amount around 3 cups and adjust sweetness as needed.
2. Can I freeze the pie?
Absolutely. Once fully cooled, wrap it tightly and freeze for up to 2 months. Thaw in the refrigerator overnight and warm gently in the oven before serving.
3. Is there a substitute for coconut oil?
You can use vegan butter or avocado oil, though the texture may vary slightly. Just make sure it’s solid at room temperature to bind the crust properly.
4. What if I don’t have arrowroot starch?
Cornstarch or tapioca flour are good alternatives. Start with the same amount and adjust if needed to get the right consistency.
5. How can I make this pie even lower in sugar?
Reduce the maple syrup in the filling and rely on the natural sweetness of the blueberries. Taste as you go and adjust. A pinch of stevia can help balance the flavors if needed.