Here's a delicious blueberry pie that also happens to be vegan. It's the perfect summertime treat when blueberries are at their peak.
And here's a neat tip: When creating a lattice pie top, dip your fingers in a little bit of water to moisten the edge of the pie before laying down the strips. Use short strips for the edges.
See all blueberry recipes.
*Note: Or simply roll out the rest of the pie crust, place on top of filled pie, crimp edges, and slice a cut in the center for steam to come out.
For the pie crusts
- 2 Cups (8 ounces) all-purpose flour
- 1/4 Cup plus 1 tablespoon (2 1/4 ounces) sugar
- 1/2 Teaspoon salt
- 2/3 Cups non-hydrogenated vegan margarine, chilled and cut into 1/4-inch pieces
- 3 Tablespoons cold water
For the pie
- Cooking spray or unsalted butter, for the pie pan
- 1 pint fresh blueberries
- 1/2 Cup sugar
- 2 Tablespoons all-purpose flour, plus more for dusting
- 1 Tablespoon lemon juice
- 1 Teaspoon lemon zest
- 1/2 Teaspoon vanilla extract
- 1 Teaspoon ground cinnamon
For the pie crusts
In a food processor fitted with the metal blade, pulse together the flour, sugar, and salt until combined. Add the margarine pieces and pulse until the mixture is crumbly, 5-7 times. Add the cold water and pulse until the mixture just comes together, 5-7 more times.
Turn the dough out onto a clean work surface. Briefly knead the dough until all of the dry ingredients are incorporated, about 30 seconds. (If you do not have a food processor, work the margarine into the flour mixture with a dough cutter or 2 forks.) Sprinkle 1 tablespoon of the water over 1/3 of the mixture and gently toss with a fork.
Push that moistened section of the dough to the side so you don't mix it again. Repeat this process twice more, adding 1 tablespoon of water at a time until all the dough is moist and you can form it into a ball. Do not knead it. Wrap the dough tightly in plastic wrap and refrigerate until ready to use.
For the pie
Preheat the oven to 400 degrees.
Lightly grease a 9-inch pie pan that's at least 1 ½ inches deep. Roll half of the pie dough out to a 13-inch circle and fit it into the pan. Press the dough evenly into the pan and crimp the edges above the rim.
Refrigerate the crust and the remaining half of the dough. In a large bowl, stir together the blueberries, ½ cup plus 3 tablespoons of the sugar, 6 tablespoons of the flour, lemon juice, lemon zest, and vanilla. Let rest 15 minutes to allow the blueberries to release their juices, then stir again to combine the ingredients.
Line a baking sheet with parchment paper and place the prepared pie pan on the baking sheet. Pour the blueberry filling into the unbaked pie shell.
To create the lattice top, lightly dust a work surface and rolling pin with flour and roll out the other half of the pie dough to a 13-inch circle. Cut it into ½-inch strips. Moisten the edge of the pie, after dipping your fingers in a little bit of water. Lay the 2 longest strips in an X in the center of the pie.
Alternate horizontal and vertical strips, weaving them in an over-under pattern. Use the short strips for the edges. Press the ends of the strips to the edge of the pie and cut with kitchen shears or a knife. Now, crimp the edges to make them look pretty. Dust the top with the cinnamon and remaining sugar for extra bling.*
Cover the edges of the crust with foil and bake for 20 minutes. Remove the foil and bake until the edges begin to brown, about 5 more minutes. Take the pie out of the oven and cool on a cooling rack for a minimum of 4 hours before serving.