Description
A flaky, golden vegan pie filled with juicy, antioxidant-rich blueberries, kissed with lemon zest and sweetened with maple syrup indulgent, easy, and perfect for every occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup coconut oil, solid
- 1/4 cup cold water
- 4 cups fresh blueberries
- 1/2 cup maple syrup
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Optional: 1/4 teaspoon cinnamon
- Optional: 1/8 teaspoon nutmeg
- Optional: Handful of chopped nuts for topping
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, combine flour and salt. Cut in solid coconut oil until mixture resembles coarse crumbs.
- Gradually add cold water, one tablespoon at a time, until dough forms. Wrap and refrigerate for 30 minutes.
- On a floured surface, roll out dough to fit a 9-inch pie pan. Place dough in pan, trim excess, and crimp edges.
- In a large bowl, mix blueberries, maple syrup, cornstarch, lemon juice, lemon zest, and vanilla extract until coated.
- Pour filling into crust and spread evenly. Sprinkle optional cinnamon, nutmeg, or nuts on top if desired.
- Bake for 45–50 minutes until crust is golden and filling bubbly.
- Cool on a wire rack for at least 2 hours before slicing.
Notes
Use solid coconut oil and ice-cold water for a tender crust. Chill dough to prevent shrinking. Allow the pie to cool completely so the filling sets properly.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
Keywords: vegan blueberry pie, healthy dessert, easy vegan baking, blueberry recipe, plant-based pie