This Easy Vegan Blueberry Pie with Crumble Topping is the perfect balance of sweet, tart, and crumbly goodness. It features a juicy, naturally sweetened filling and a healthy crust made from scratch. This dairy-free, eggless dessert is perfect for summer, 4th of July or anytime you’re craving a classic fruit pie with a plant-based twist.
Whether you’re using fresh or frozen blueberries, this refined sugar-free and optionally gluten-free blueberry pie comes together with simple pantry ingredients and minimal prep. Topped with oat crumb, it deliciously caters to various dietary needs.
Why Choose a Vegan Blueberry Pie?
Blueberries are renowned for their antioxidant properties, aiding in heart health and memory improvement. Here, I made the crust from scratch with nutrient-rich oat flour, which enriches it with complex carbohydrates and fiber. With no added oil or butter, it’s lighter and low in calories. Hence, opting for this vegan pie means enjoying a dessert free from dairy and cholesterol, aligning with health-conscious choices.
Health benefits of blueberries
These being low in calories, are the best choice when snacking. They are high in antioxidants and protect cholesterol in the blood, thereby helping reduce the risk of heart disease. Along with improving memory, these also aid in muscle recovery from strenuous exercises.
My blueberry pancakes are my family’s favorite weekend breakfast. I often bake my popular healthy blueberry bread. Very frequently, I serve fresh blueberry salsa as a dip for snacks when I am hosting. Sometimes, my kids want me to bake my blueberry oatmeal cookies for an after-dinner treat.
Is blueberry pie vegan?
Traditionally, it’s not vegan because it typically contains butter, eggs, and sometimes milk in the crust or filling. However, a vegan blueberry pie is made with plant-based ingredients like coconut oil or vegan butter for the crust and natural sweeteners like maple syrup for the filling. It is completely dairy-free, egg-free, and just as delicious as the classic version.
Why You’ll Love This Recipe
- 100% plant-based and dairy-free
- Refined-sugar free, oil-free and butter-free
- Nut-free and can be made gluten-free
- Bursting with real blueberries and zesty lemon
- Easy to make with minimal prep
- Make-ahead friendly and freezer friendly
Ingredients
Ingredients notes
Blueberries – I preferred fresh but if using frozen, make sure to thaw or defrost them before using.
Oat flour – I like to use healthier ingredients for my desserts and so oat flour is always my first choice. It’s versatile and binds well and bakes even better.
Rolled Oats – Since I love the idea of oats in my recipes, I decided to make crumb topping with oats and it worked like a miracle in this blueberry crumble pie.
Thickener – I used cornstarch to improve the consistency of the filling and it also helps to keep the filling in place.
Sweetener – Maple syrup adds richness and depth, while brown sugar also works.
Lemon zest – it is basically, grated skin of a fresh lemon, which gives a nice tangy flavor and aroma.
For detailed measurement of ingredients, please scroll down to the printable recipe card at the bottom of the post.
How To Make Vegan Blueberry Pie From Scratch
Step 1 – Making The Filling
In this step, in a mixing bowl, I combined fresh blueberries, maple syrup, vanilla extract, cornstarch and then grated lemon zest directly into it.
Then, I mixed it well and kept it aside.
Step 2- Preparing The Crust
Firstly, in a separate mixing bowl, I combined oat flour, salt, maple syrup and water.
Secondly, I formed a soft dough out of it with my hands.
Next, I placed a parchment paper on a flat counter and placed the dough at its center. Immediately, I covered it with another parchment paper.
Thereafter, with a rolling pin, I rolled the dough into flat round shape according to the base of the pie pan.
Afterwards, I gently peeled off the top parchment paper, and following that, I removed the flattened dough from the bottom parchment paper. Then, I placed it on the prepared pie pan. Or you may simply invert the parchment with the crust dough on the pan and then peel it off gently.
Next, I roughly shaped the edges according to the pan.
Then, with the help of a fork, I poked the crust dough and baked it in the middle rack of the oven at 350-degrees Fahrenheit for only 10 minutes.
Once done, I took it out and placed it on a flat counter while the oven was still on.
Step 3 – Preparing The Crumble topping
In this step, in a new bowl, I combined oats, oat flour and maple syrup. Then, I mixed it with my hands and kept it aside.
Step 4 – Assembling The Pie
In this step, I spooned out the soaked blueberries on the baked pie crust. After that, I discarded the extra liquid.
Subsequently, I topped it evenly with oat crumble.
Step 5 – Baking and Cooling
Lastly, I placed it in the middle rack of the oven and baked it for 25 minutes or until the top was golden brown.
Once done, I turned off the oven and took it out. Finally, I let it cool down on a countertop before slicing.
Serving tips
Pair the slices with vegan whipped cream or a scoop of dairy-free vanilla ice cream.
Storage tips
- Room temperature – You may store its slices at room temperature for about 12 hours in a container with a lid.
- Refrigerator – Place the leftover slices in a single layer in an air-tight container and refrigerate for about 1 week. You may warm it a bit in the microwave for 20 seconds. For crispier topping, you may oven toast it for 3-4 minutes.
- Freeze – Once completely cooled at room temperature, place the slices in a freezer-friendly air-tight box in a single layer. Freeze for about 2 months. Microwave for 30 seconds or oven toast for 5 minutes.
Expert tips
- Do not over-knead the dough. Also, roll it out immediately. Oats soak moisture fast so time is sensitive while making this blueberry pie crust from scratch.
- While spooning out the filling, make sure to only spoon out the blueberries on the pie crust and not the liquid.
- It is important to let it settle and cool down a bit after baking and before slicing. However, remember it might crack or break at the beginning while picking up its slice.
Fresh blueberries add more flavor to this dessert pie recipe. But if you still want to use frozen blueberries, then make sure to defrost them completely and drain the extra liquid before combining with other filling ingredients.
You may use arrowroot instead if desired.
Yes! In the same measurement as mentioned for maple syrup. You may add more brown sugar to it depending on your taste. However, if you plan to use brown sugar, then I would also recommend adding 2 tbsp of oil or vegan butter to it so the crumble sticks while baking.
Use certified gluten-free rolled oats and oat flour to make it 100% gluten-free.
More related recipes
Banana Cream Pie
Healthy Chocolate Pie
Eggless Sweet Potato Pie
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Easy Vegan Blueberry Pie with Crumble Topping
Ingredients
Filling
- 2 cups fresh blueberries
- 1/4 cup maple syrup
- 2 tsp vanilla extract
- 1/4 cup cornstarch
- 1 large lemon zest grated
Crust Dough
- 2 cups oat flour
- 1/4 tsp salt
- 1/4 cup + 2 tbsp maple syrup
- 2 tbsp water
Crumble
- 3/4 cup old fashioned rolled oats
- 1 cup oat flour
- 1/4 cup maple syrup
Egg wash
- 2 tsp oat milk + 2 tsp maple syrup (optional)
- cooking spray (optional)
Instructions
- Preheat oven at 350-degree Fahrenheit and prepare a 9-inch round pie pan with a parchment paper. Keep it aside. (Cut out a big piece of parchment paper and place the pan on it. With a pen trace its circumference on the paper and cut it round shape. This will help to set the parchment paper perfectly at the bottom of the pie pan).
- In a large bowl, combine fresh blueberries, maple syrup, vanilla extract, cornstarch, and lemon zest. Mix it with a spoon and keep it aside.
- In another mixing bowl, combine oat flour, salt, maple syrup and water.
- Then, form a soft dough with your hands. Make sure it binds well. (Do not over knead at this point). Now, place the dough between two parchment papers on a flat surface. With the help of a rolling pin, roll the dough flat in a round shape.
- Gently, remove the first layer of parchment paper. Then, gently, release the flattened dough from the other parchment paper and place the dough at the center of the prepared pie pan. (Or you may invert the parchment paper with the crust dough on the prepared pan and then gently peel it off). With the help of your fingers press and shape its edges according to the pie pan. Make sure it does not break so shape until it starts to crack or break. (It may not cover the pan edges completely which is fine).
- Poke all over the crust dough randomly with a fork and place the pan in the middle rack of the oven. Bake it for 10 minutes. Keep the oven on and take it out. Place the pan aside on a working counter surface.
- In another bowl, combine rolled oats, oat flour and maple syrup. Mix it with hands.
- Now, stir the blueberry filling again and spoon them out on the baked crust leaving the liquid in the bowl. Make sure to only spoon out the blueberries and not the liquid. Discard the leftover liquid and spread the blueberries evenly all though the baked crust. Cover its top evenly with oat crumble.
- You may spray its top with cooking spray or egg wash with a brush. (Oat milk + maple syrup stirred in a bowl).
- Place the pan again in the middle rack of the oven and bake for 25 minutes. When done, turn it off and take it out. Place it on a counter and let it cool down to room temperature. It will firm up as it cools. Slice and enjoy!
Video
Notes
- Oat flour is not as stretchy as regular flour and so the pie crust may not cover the edges of the pan. This is totally fine.
- The baked blueberry pie will firm up as it cools down but remember its not made with regular flour so this pie might crumble a bit when trying to slice it.
- Room temperature – You may store it at room temperature for about 12 hours in a container with a lid.
- Refrigerator – Place the leftover cool slices in a single layer in an air tight container and refrigerate for about 1 week. You may warm it a bit in microwave for 20 seconds. For crispier topping you may oven toast it for 3-4 minutes.
- Freeze – Once completely cooled at room temperature, place the slices in a freezer friendly air tight box in a single layer. Freeze for about 2 months. Microwave for 30 seconds or oven toast for 5 minutes.
Nutrition
Beth says
This blueberry dessert just screams Summer! Easy & so delicious!
Gunjan says
Thank you Beth!
Kathleen says
What a marvelous blueberry dessert! It’s very easy to make and I love the crumble topping.
Gunjan says
Thank you Kathleen!
Ali says
You would never know this is vegan! Such a delicious dessert — especially topped with some caramel ice cream, Yum!!
Gunjan says
I completely agree Ali!
Mahy says
This reminds me, I have not baked with blueberries in such a long time. Time to cook – this recipe is amazing! 😉
Gunjan says
Thank you Mahy!
Elizabeth says
This is a great recipe to try now that blueberries are in season. I like how it calls for maple syrup instead of refined sugar.
Gunjan says
Thank you Elizabeth!