Blueberry Pie
Tuck this classic blueberry filling in a pie crust, like my Sneaky-Wheat Vegan Pie Crust for a stellar blueberry pie. The time if for the filling alone. To make a whole pie, it takes 1 hour and 52 minutes if freezing the dough and 2 hours and 12 minutes if refrigerating it. Vegan.
Servings Prep Time
8servings 15minutes
Servings Prep Time
8servings 15minutes
  1. Make Sneaky Wheat Vegan Pie Crust through step six. While dough chills, put sugar, flour, and cinnamon in a medium bowl and stir to blend.
  2. Pick through blueberries, rinse, and drain well. Stir into sugar mixture. Roll out bottom layer of pie crust and put it in a 9-inch pie plate. Add blueberries, sprinkle with lemon juice, and dot with butter. If you are working in a warm kitchen, refrigerate filled pie to keep bottom crust firm.
  3. Roll out top crust, cover pie, and slash to allow steam to escape, as described in step 7 of the crust recipe. Refrigerate pie for 30 minutes or freeze for 10. Heat oven to 425 degrees F with a rack in the center position.
  4. After pie chills, put strips of aluminum foil around the edges to keep crust from burning. (I save these strips and use them for years on pie after pie.) Bake pie for 30 minutes, remove foil, and bake for another 10 to 17 minutes until crust is golden and juices start to bubble through slits in crust.
  5. Let pie cool to room temperature before serving so the juices can firm up, about an hour. Pie will cool faster on a trivet or the burner on a gas stove that lets air flow beneath the pie pan. Cut pie into wedges and serve. The crust is best the day it is made, but Blueberry Pie keeps covered at room temperature for 2 days or refrigerated for 4 to 5 days.
Recipe Notes

Nutritional Information for Blueberry Pie

Information for one eighth pie, filling only. (The crust recipe has its own nutrition label.) Supporting members, please log in to see the nutritional information. If you aren’t a supporter, learn how to join today!

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