Easy Vegan Blueberry Pie with Crumble Topping

Vegan blueberry pie slices on the serving plates.

Easy Vegan Blueberry Pie with Crumble Topping

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.

Course Dessert

Cuisine American

Keyword blueberry pie from scratch, healthy blueberry pie, homemade blueberry pie, vegan blueberry pie recipe

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 250kcal

Author Gunjan

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

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.

How to store:

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