Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries. Just be sure to thaw and drain them to remove excess moisture before using.

Is it possible to make this pie gluten-free?

Absolutely! The almond flour crust is naturally gluten-free, making this pie suitable for those with gluten sensitivities.

Pre-baking the crust for 10 minutes before adding the filling can help prevent sogginess.

A stunning plant-based blueberry pie with a flaky almond flour crust and a naturally sweetened filling perfect for any occasion!

Scale

Preheat your oven to 350°F (175°C).
In a medium bowl, combine almond flour and salt.
Add solid coconut oil and mix until the texture resembles coarse crumbs.
Stir in maple syrup and vanilla extract until a dough forms.
Press the dough evenly into a 9-inch pie pan, covering base and sides.
In a separate bowl, mix blueberries, cornstarch, cinnamon, lemon juice, and any optional add-ins.
Pour the blueberry mixture into the crust and spread evenly.
Bake for 45–50 minutes until bubbly and golden brown.
Let the pie cool for at least 1 hour before serving to allow the filling to set.

For best results, use solid coconut oil and allow the pie to cool completely before slicing. Pre-bake crust for 10 minutes to avoid sogginess.

Keywords: vegan blueberry pie, plant-based dessert, blueberry tart, gluten-free pie, almond flour crust