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Vegan Blueberry Pie with Almond Meal Crust and vanilla

Vegan Blueberry Pie with Almond Meal Crust and Vanilla

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 8 Slices

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Preheat the Oven

  1. 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

  1. 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.
  2. 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.
  3. Bake the crust for 10–12 minutes until just golden and set. Remove and let it cool slightly.

Prepare the Blueberry Filling

  1. While the crust is baking, place blueberries, maple syrup, cornstarch, lemon juice, lemon zest, vanilla, and salt into a medium saucepan over medium heat.
  2. 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.
  3. Taste and adjust sweetness or acidity if needed.

Assemble the Pie

  1. 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.
  2. Brush the almonds with a bit of maple syrup to help them caramelize during baking.

Bake Again

  1. 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

  1. 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

  1. 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.