If summer had a flavor, it might just be this vegan blueberry pie with almond meal crust and a hint of vanilla. It’s juicy, bright, slightly tart, and sweet in all the right places—everything you want from a seasonal pie without a trace of dairy or eggs. What makes this recipe a standout is its nutty almond meal crust that perfectly cradles the lush, thick blueberry filling, while the vanilla adds a soft aromatic warmth. Whether you’re baking for a festive get-together, packing picnic desserts, or simply craving an easy vegan dessert, this pie is a slice of sunshine you'll want on repeat.
This is more than just a vegan blueberry pie recipe—it’s a healthier, fruit-forward dessert that’s made for summer potlucks, patriotic desserts for the Fourth of July, or as a refined finish to a relaxed dinner on the porch. It also stores beautifully, making it one of those perfect boat snacks or make-ahead picnic stars.
Vegan Blueberry Pie with Almond Meal Crust and Vanilla
Prep Time 20 minutes mins
Cook Time 35 minutes mins
Total Time 55 minutes mins
Course Dessert
Cuisine American
9-inch tart pan or pie dish A tart pan with a removable bottom will give you that clean-edged presentation, but a pie dish works just as well.
Mixing bowls You’ll need at least two—one for the crust and one for the filling.
saucepan For cooking down the blueberry mixture.
Spatula Ideal for mixing the crust and spreading the filling evenly.
Measuring cups and spoons Precision matters here, especially for thickening agents like cornstarch.
Oven and cooling rack Essential for baking and properly setting the crust and filling.
For the Almond Meal Crust
- 2 cups almond meal not almond flour; almond meal gives more texture
- 1/4 cup coconut oil melted
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
For the Blueberry Filling
- 5 cups fresh or frozen blueberries if using frozen, no need to thaw
- 1/3 cup pure maple syrup adjust to taste
- 3 tablespoons cornstarch or arrowroot powder
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- Pinch of sea salt
Optional Topping
- 1/4 cup sliced almonds
- 1 tablespoon maple syrup for brushing
- Coconut whipped cream or vegan vanilla ice cream for serving
Preheat the Oven
Set your oven to 350°F (175°C). Lightly grease your tart or pie pan with coconut oil or use parchment if desired.
Make the Almond Meal Crust
In a medium bowl, mix almond meal, melted coconut oil, maple syrup, vanilla, and sea salt. The mixture will be moist and crumbly—think damp sand.
Press the crust mixture firmly into the pan, covering the bottom and sides evenly. Use the bottom of a measuring cup to smooth and compact the crust.
Bake the crust for 10–12 minutes until just golden and set. Remove and let it cool slightly.
Prepare the Blueberry Filling
While the crust is baking, place blueberries, maple syrup, cornstarch, lemon juice, lemon zest, vanilla, and salt into a medium saucepan over medium heat.
Stir constantly as the mixture heats up. The blueberries will start to release their juices. Continue stirring for about 8–10 minutes until the filling thickens into a jammy consistency. It should coat the back of a spoon.
Taste and adjust sweetness or acidity if needed.
Assemble the Pie
Pour the warm blueberry filling into the pre-baked crust and spread it out evenly. If you're adding sliced almonds on top, sprinkle them now.
Brush the almonds with a bit of maple syrup to help them caramelize during baking.
Bake Again
Return the pie to the oven for another 20–25 minutes until the filling is bubbly and the crust is lightly browned. Watch the edges so they don’t over-brown; foil strips can help shield them.
Cool and Chill
Let the pie cool completely on a rack. For best results, refrigerate for at least 2 hours before slicing. This helps the filling set to a clean-cut consistency.
Serve
Serve slices chilled or at room temperature with a dollop of coconut whipped cream or a scoop of vegan vanilla ice cream. It’s also lovely with a hot cup of tea or iced coffee.
Pairings
This vegan blueberry pie pairs beautifully with beverages like a floral earl grey tea, lavender lemonade, or a dry sparkling rosé. If you’re serving it after dinner, try a light digestif such as limoncello or a non-alcoholic citrus spritzer.
For a dessert spread, offer slices of vegan lemon blueberry cake, vegan chocolate pie, or vegan blueberry scones for a coordinated berry-themed finish. Want a bit of variety for your summer gathering? This pie sits comfortably next to other picnic desserts like lemon bars, strawberry shortcakes, or even chilled banana pudding.
It also fits in seamlessly with a Fourth of July dessert table, surrounded by patriotic desserts that lean on seasonal fruit and bright colors.
FAQs
1. Can I use frozen blueberries?
Yes! Frozen blueberries are perfect here and a great choice if you’re pulling from your stash of canning recipes or offseason berries. No need to thaw—just increase the cooking time slightly when making the filling.
2. Is almond meal the same as almond flour?
Not quite. Almond meal is coarser and usually made with the skins still on, giving the crust more texture. If you only have almond flour, it will work, but the crust will be a bit softer and less rustic.
3. What’s the best vegan pie crust alternative if I don’t want to use almond meal?
You can opt for a graham cracker crust (using vegan graham crackers and coconut oil) or a rolled oat crust with dates. A vegan pie crust using flour and vegan butter is also a great classic substitute.
4. Can I make this ahead of time?
Absolutely. In fact, this pie benefits from time in the fridge. You can make it up to two days in advance. Store it covered in the fridge. It also travels well, making it one of those ideal boat snacks or easy vegan desserts for road trips.
5. Can I turn this into a tart or other blueberry dessert?
Yes! This filling works wonderfully in a blueberry tart recipe or layered with coconut cream for parfaits. For variation, try turning it into a blueberry crumble pie by adding a crumble topping made of oats, almond meal, and maple syrup.
