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Fresh Blueberry Pie

Fresh Blueberry Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Chef Ani
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour and 30 minutes
  • Yield: Serves 4-6 1x


This beautiful fresh blueberry pie is the perfect summer pie to serve friends and family. The fresh taste of blueberries, surrounded by a sweet and comforting glaze in a delicate and flaky crust, makes this a favorite summer pie.



Pie Crust: 

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

Blueberry Filling:

  • 3 quarts fresh blueberries
  • 1/2 cup natural cane sugar
  • 1 lemon, juice only
  • 1 teaspoon vanilla bean paste (or vanilla extract)
  • 3 tablespoons corn starch + 2 tablespoons water (slurry)
  • pinch of salt


  • Vegan whipped topping or vanilla ice cream


Step 1: Start by making the pie crust:

  • Preheat oven to 350F
  • In a food processor, add flour and salt, pulse to mix.
  • Next, add coconut oil and lemon juice, pulsing until the mixture resembles crumbs.
  • Add ice water, one tablespoon at a time, until the mixture sticks together when pressed. If the dough gets too wet, harden in the fridge for 5-10 minutes.
  • Roll out the dough between two layers of cling wrap.  
  • Carefully peel off one layer of cling wrap, flip into a 9-inch ungreased pie tin.  Be sure the dough reaches the pie tin’s edges (to prevent it from sliding down the sides).  Pinch the edges if desired and prick the dough with a fork.  
  • Add a piece of parchment paper to the bottom of the pie tin (on top of the dough) and add pie weights or dried beans to keep it from puffing while baking.  
  • Bake pie crust at 350F for 30 minutes with pie weights and parchment paper.  Remove pie weights and bake for an additional 5-10 minutes.  Let the pie crust cool.  

Step 2: Make the blueberry filling:

  • In a blender, add 1 quart (save 2 quarts for later) fresh blueberries, lemon juice, and blend until smooth.  Pour the mixture into a medium-size saucepan.  Add sugar, vanilla bean paste, salt, and bring to a simmer.  Let simmer for 4 minutes.  
  • Make a slurry with corn starch and water.  Corn starch tends to settle to the bottom very quickly, so stir right before adding to the blueberry mixture.  Stir the blueberry mixture while adding the slurry to prevent it from lumping.  Simmer for two more minutes.  Set aside to cool.  

Step 3: Assemble the pie

  • In a large bowl, add 2 quarts of fresh blueberries.  Pour in the cooled blueberry sauce and stir to combine.  
  • Next, spoon the fresh blueberry mixture into the cooled pie crust. 
  • Garnish with vegan whipped topping if desired.