Blueberry Pie (and it’s vegan!)



It feels as though I haven’t done a food post in ages, and now that I think about it my last one was these vegan cinnamon rolls (here) – which fyi are delicious! But truth be told I’ve had a foodie creative block, and didn’t know what to make. That was until I started adding blueberries to my breakfast. I forgot how good they are! So naturally I thought why not add two of my favourite foods together blueberries + pie.


Of course it’s hard to beat apple pie – my go-to dessert of choice, but this blueberry pie is a good substitute for the transition between seasons. What makes this blueberry pie so great is that it’s more focused on the fruit rather then the pastry. I don’t know about you, but I like pastry to compliment a pie instead of being the main attraction, and this is exactly what this pie does.


Instead of covering the fruit with pastry I decided to decorate the edge with some autumnal leaf cutouts around the entire edge of the pie and in the centre. To me this made the pie more pleasing to the eye – I mean just look at those tasty juicy squishy blueberries! I have to admit I never thought I’d say ‘squishy’ in a blog post haha. Another thing I love about this pie is that it’s a lighter alternative for the end of summer, what’s not to love?


Do you have a favourite end of summer desserts? I’d love to hear them!



For an 18cm pie dish.

Shortcrust pastry (homemade or store bought, I used Jus-Rol pastry which is vegan)

250g Blueberries (washed)

40 – 50g Sugar (depending how sweet you want it)

1.5 tsp Corn flour

1 tbsp Lemon juice

1/8 tsp Ground cinnamon

Egg wash:

You can use a normal egg wash to coat your pastry to get that lovely golden brown colour, but if you’re looking for a vegan alternative try 2 tbsp almond milk and 1 tsp agave syrup / nectar whisked together.

Optional: Maple syrup.

Drizzle a little maple syrup on top of your blueberry mixture to give it some extra sweetness or use it as a finishing touch.



Pre-heat your oven to 200º / 392ºF / Gas mark 6.
Baking time: 40-45 minutes.

1. Make your shortcrust pastry, or if you bought pre-made pastry make sure you take it out of the fridge – read the label, but most of the time you need to leave the pastry out at room temperature for 45 minutes to prevent it from cracking.

2. Mix your blueberries, sugar, lemon juice and cinnamon together in a bowl.

3. Add to the corn flour to your blueberry mixture and make sure it mixes well.

4. Place enough pastry into your pie dish, but leave some spare of any design you wish to do for the top of your pie. Make sure to trim the edges around the pie dish. Next put your blueberry filling into the dish.

5. With your left over pastry create any design / topping you wish for the pie.

6. Make your egg wash. For non-vegans you just need to whisk 1 egg and use a pastry brush to brush over the pastry – making sure to use it to ‘glue on’ any pastry toppings that need to be attached. Or if you prefer to use the vegan option: whisk together the almond milk and agave syrup and apply in the same way.

7. Once all the pastry is brushed with the mixture it’s now time to put it into the open. Bake it for 20 minutes first. This should get the pastry to be golden brown, when it does add a pie shield or create one using foil (it just needs to cover the pastry that’s turned golden brown to prevent it from burning). After you’ve done this, bake for a further 20-25 minutes. Keep checking on it to see how it’s doing.







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