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Blueberry Pie Crisp (Vegan)

Blueberry Pie Crisp in a pie dish

This recipe is probably one of my all-time favorite blueberry recipes. It has everything you want in a pie and everything you want in a crisp, a blueberry dream come true.

Scale

Ingredients

Crust:

  • 1 1/2 cups flour
  • 1/2 teaspoon salt
  • 8 tablespoons coconut oil
  • 1 teaspoon fresh lemon juice
  • Ice water as needed

Filling:

  • 1/2 cup frozen 100% apple juice concentrate
  • 1/3 cup maple syrup
  • 1 tablespoon lemon juice
  • 1/4 teaspoon allspice
  • 1 pinch of salt (optional)
  • 4 cups frozen blueberries
  • 2 tablespoons corn starch or tapioca (see note below) dissolved in 1 tablespoon water

Instructions

Crust:

  • In a food processor, add flour and salt, pulse to mix.
  • Next add coconut oil and lemon juice, pulse until mixture resembles crumbs.
  • Add ice water, one tablespoon at a time, until the mixture sticks together when pressed. Should be fairly dry. If the dough gets too wet, harden in fridge for 5-10 minutes.
  • Divide the dough in two.
  • Roll out half the dough and place in the bottom of a pie pan.
  • Use a fork to poke a few holes in the crust, and cover with parchment paper.
  • Add pie weights or baking beans.
  • Bake at 350F for 30 minutes.
  • Remove pie weights and bake an additional 10 minutes. Let pie crust cool slightly.
  • With the second half of the pie dough, roll out and cut into little stars.
  • Bake at 350 for 10 minutes. Let cool.
  • Set aside to be used for decorations.

Filling:

  • In a sauce pan, combine apple juice concentrate, maple syrup, lemon juice, allspice, and a pinch of salt.
  • Bring to a simmer.
  • Add frozen blueberries. Stir to combine.
  • Let simmer for about 2 minutes.
  • Add corn or tapioca starch (dissolved in 1 tablespoon of water)
  • Stir to combine. The mixture should thicken quickly.
  • Pour into prepared pie pan.
  • Let sit to cool for a couple of hours.
  • Decorate with pie crust stars.
  • Serve with vegan whipped cream or ice cream.

Notes

Tapioca vs. corn starch: Either of these starches thicken the filling, but the result is slightly different. The tapioca creates a slightly looser texture, which I actually really like in this recipe.  If you have both at hand, and feel adventurous, I would recommend you try tapioca first. I do not think you will be disappointed.

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