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    Home » Recipes » Classic Pies

    Blueberry Pie

    Published: Feb 2, 2015 · Modified: May 15, 2019 by Audrey · This post may contain affiliate links · 67 Comments

    Jump to Recipe

    Made you pie! Delicious gluten-free vegan blueberry pie, no less! Hands up: who wants a slice?

    About a week ago Amanda from the beautiful HeartBeet Kitchen blog inspired me with her delicious recipe for gluten-free waffles with blueberry cardamom sauce. But my waffle maker is MIA at the moment, plus the recipe had eggs {so nevermind...}, and yet those saucy blueberries looked so good! I had a huge bag of frozen wild blueberries on hand I've been saving for a pie, and I could already hear the blueberry cardamom spiced pie beckoning...

    Cardamom Blueberry Pie {Gluten-Free, Vegan, Refined Sugar-Free}

    So inspired as I was, off to work I went and ended up with this beauty. And no lie, I'm pretty sure this is the first time in years {!} I've tasted a gluten-free, dairy-free, egg-free pie crust that tasted real. Like really REAL, ya know?

    Cardamom Blueberry Pie {Gluten-Free, Vegan, Refined Sugar-Free}

    Pie crusts are always tough for me. There's something terrifying about transferring a rolled out crust into a pan. I know it's normal to get rips and tears in the process even with traditional dough, but just the possibility of that happening bothers me. It's like I'm scared it'll crumble or tear beyond repair in the process -- even though it hardly ever happens, I still get pretty tense every time I make a pie... Anyone else feels that way? I'm really not sure where this "perfect crust" pressure came from. In fact, I'm pretty sure the whole beauty of a pie as a dish is that it's meant to be rustic, simple, homely. Still, I get tense. So I hereby present to you a pie crust that requires no rolling. No chance of it breaking, crumbling, or collapsing. It's the easiest crust in the world {and easiest pie altogether for that matter}. Yet it's as REAL as it gets. And it's as delicious as it looks!

    Cardamom Blueberry Pie {Gluten-Free, Vegan, Refined Sugar-Free}

    So roll up your sleeves and let's get to it! ;)

    Print

    Gluten-Free Vegan Blueberry Pie

    Cardamom Blueberry Pie {Gluten-Free, Vegan, Refined Sugar-Free}
    Print Recipe

    ★★★★

    4 from 9 reviews

    Juicy, sweet vegan blueberry pie made with a simple gluten-free pie crust. Classic dessert without the dairy or refined sugar.

    • Author: Audrey @ Unconventional Baker
    • Prep Time: 15 minutes
    • Cook Time: 40 minutes
    • Total Time: 55 minutes
    • Yield: 9" pie
    • Category: Pie
    • Method: Baked
    • Cuisine: Dessert

    Ingredients

    Crust:

    • 2¼ cups of my gluten-free flour blend {Combine 1¼ cups brown rice flour, ½ cup tapioca starch, ½ cup sweet sticky rice flour,  ½ teaspoon guar gum} {or if using store-bought, I highly recommend using just 2 cups of Pamela's Artisan Flour Blend}
    • 1 cup non-dairy butter
    • 6-8 tablespoon cold water
    • 3 tbsp maple syrup
    • 1 tsp vanilla
    • ¼ tsp almond extract
    • pinch of salt

    Filling:

    • 4 cups blueberries {I used frozen wild blueberries}
    • ½ cup maple syrup
    • 1 tbsp tapioca starch {see notes on thickening options}
    • 1 tsp cinnamon
    • ½ tsp allspice
    • ⅛ tsp cardamom {optional -- I used ½ teaspoon personally, but please see notes first}

    Instructions

    1. Preheat oven to 350F. Oil a 9" pie plate and set aside.
    2. Place all pie crust ingredients into a food processor {start with 6 tablespoon water, and only add more if dough is too dry} and process until the mixture somewhat forms into a ball. Scoop everything out and transfer into the prepared pie plate. Use your hands to press the dough into a pie base shape, spreading it everywhere evenly and making sure there are no rips or tears anywhere. Shape the edges to look pretty {I just crimped it down with my fingers to create a subtle wavy effect}. Set aside aside.
    3. Place all filling ingredients into a mixing bowl and toss to combine. Pour into the prepared pie crust.
    4. Bake in a preheated oven for 40 minutes {until the edges are lightly golden}. Remove and allow the pie to cool on a wire rack. If you love your pie hot, dig in {it will be saucy!}, or place it in the fridge once it has cooled a little and it will firm up by the morning. It's delicious either way -- enjoy it whatever way you like!

    Notes

    A note on thickening: I like my pie a little runny, so I used very little thickener here {only 1 tablespoon tapioca}. I also chill my pie though, which helps it set {chilled this one overnight}. My first slice was a tad runny, but the rest of the slices were clean and easy to serve. If you want your pie firmer/slice neater, here are 2 options: 1. increase the tapioca to ¼ – ⅓ cup or 2. add 2 tablespoon agar agar flakes to the blueberry mixture and when the pie is ready chill it in the fridge for at least a few hours for it to set. Both techniques worked well for me in the past.

    A note on the cardamom: I used ¼ a teaspoon cardamom in my pie and I was absolutely in love with it. I know it's a strong flavor though and I got some mixed reactions on it -- my friends were evenly divided on the verdict. Those that loved it, LOVED it, and those that didn't like the cardamom were vehemently opposed to it in the pie. Personally, I had a hard time keeping away from it, but I do understand the reaction -- I have my anti-cardamom moments too {like when it kept being added to my coffee against my will while traveling in Greece... Or when you accidentally bite into a pod in an Indian dish... So you see, I get it. But I still thought it was delicious in this pie!}.

    So, I leave it entirely up to you. If you want to play it safe and are unsure about the cardamom, leave it out {maybe up the cinnamon by ½ a teaspoon instead}. If you like to live dangerously -- then give cardamom a chance :). Or go half way and only add a teensy pinch and see how it goes. Either way -- it's still blueberry pie, and it'll be delicious no matter what way you go! :)

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    Reader Interactions

    Comments

    1. Sara Smith says

      November 25, 2021 at 11:00 pm

      I have to add another comment about runny pie. I tried the tablespoon on tapioca starch. Cooked it and put it in the refrigerator overnight. It was so runny that I added granola on top and cooked it again. Still runny. Like eating a crumble. I think the way I did it before with cooking and mashing half the blueberries works better. I pick these blueberries and wait all year to have a gluten free blueberry pie for thanksgiving. This was a total wreck.

      Reply
      • Audrey says

        November 26, 2021 at 3:31 pm

        Hi Sara, sorry it didn't work out for you, but thank you for sharing your experience. It's always good to hear what works and what doesn't for folks visiting the site.

        Reply
    2. Emily Keef says

      November 25, 2021 at 3:07 pm

      This came out AWESOME! I made a few modifications, 1.) I only used this recipe for the blueberry filling as I had a pre made crust, however am going to try this crust recipe next time !. 2.) I did not have tapioca flour , so instead used cassava flour, which can often be substituted. I used about 1/3 - 1/2 ish of a cup, and the consistency came out VERY gooey, just how I love to have my blueberry pie . I omitted the cardamom as I was going for more of a cinnamon vibe. This was an tasty recipe !! Thank you

      ★★★★★

      Reply
      • Audrey says

        November 25, 2021 at 5:14 pm

        Thanks so much for sharing your swaps, Emily. I'm glad you enjoyed the filling!

        Reply
    3. Pat McKeen says

      May 10, 2020 at 9:56 am

      The recipe didn't work out for me either. I added 1/4 cup of tapioca starch to the filling and it is still watery after being in the fridge overnight. The filling ingredients taste great though.

      ★★

      Reply
      • Audrey says

        November 25, 2021 at 5:13 pm

        Hi Pat, thank you for sharing your experience and sorry it didn't work out for you.

        Reply
    4. Theresa says

      October 27, 2019 at 1:55 pm

      Blueberry soup in a crust. Filling never formed up even though I added 1/3 cup of tapioca. I recommend cooking the filling until thickened before putting it into the crust.
      I would not make this pie again.

      ★

      Reply
      • Audrey says

        October 28, 2019 at 2:26 pm

        Hi Theresa. Thanks for your feedback and sorry it didn't work out for you. Was the pie runny for you even after refrigerating it overnight? For me I find that the filling firms up just right at that point.

        Reply
    5. Mia says

      December 18, 2017 at 9:04 pm

      Are there any substitutuons to vegan butter that are still healthy?

      Reply
      • Audrey says

        December 22, 2017 at 6:16 pm

        Hi Mia, you can use coconut oil, but then make sure to use room temperature water instead of iced water to make sure the coconut oil doesn't harden too much and make the dough difficult to work with. I'd also add a pinch more salt because vegan butter tends to be on the salty side.

        Reply
    6. Megan says

      November 22, 2017 at 7:35 pm

      This is my kids favorite pie in the world. I just made two of the for Thanksgiving! Thank you!

      Reply
      • Audrey says

        November 23, 2017 at 2:57 am

        Thanks so much for sharing, Megan. Best feedback ever :) So happy your little ones are enjoying it.

        Reply
    7. GardenMaker says

      September 02, 2017 at 2:20 pm

      I made this amazing pie last night with wild huckleberries picked on Mt. Adams in WA. When I mixed the crust ingredients in the food processor, it didn't turn into a ball, but into a frosting like consistency. I knew that wasn't right and wanted to put a top crust on the pie anyway, so I doubled the dry ingredients and added no additional wet ingredients and threw it all into a bowl and mixed it up with a fork which broke up all of the mushy bits into a fantastic new crust. I pressed 1/2 of the mixture into the prepared pie pan and rolled the rest on a piece of parchment and flipped it onto the pie which I made with the larger amount of tapioca starch to keep the filling firmer.

      the result was more like a shortcake/biscuit or cookie texture to the crust which held up well to the huckleberries and vanilla ice cream. It was a hit at my friend's birthday party.

      Reply
      • Audrey says

        September 11, 2017 at 12:23 pm

        Thanks so much for the lovely feedback and for sharing what worked for you. Glad it got "rescued" into a party success :)

        Reply
    8. Tam says

      August 26, 2017 at 3:13 am

      I made the pie according to the directions, but I'm trying to figure out what went wrong. I used fresh berries and the tapioca in the filling but it turned out very soupy. After it chilled in the fridge overnight, a hardened layer of butter coated the top. I made sure my crust ingredients were very cold, but the dough was moist and sticky. Did I add a little too much water maybe? I started with the 6 TBS and didn't add any more. It was soupy and looked gross but it tasted amazing so we just ate it with spoons. I will be making this again because it was so good, but would like to know how to make it better next time.

      Reply
      • Audrey says

        September 11, 2017 at 1:08 pm

        Hi Tam. Thanks very much for your feedback, and sorry the pie didn't turn out exactly as expected.

        It does sound like somehow there was too much water in the dough, and since water and oil tend to separate from one another, it seems like that's what might have caused the butter to separate out of the crust and float up to the top. The dough shouldn't be too sticky, so if it seems like that just add a bit more flour next time.

        If you're interested, you can also try an alternative pie crust I love much more these days, which is from this recipe, for example (though I have other variations with the same crust on the blog). Just note that recipe is for a tiny pie, so you'll need to quadruple it for a 9" pie size.

        Reply
    9. Barbara Culleen says

      August 24, 2017 at 10:12 pm

      Can you tell me the nutritional information?

      Reply
      • Audrey says

        December 22, 2017 at 9:58 pm

        Hi Barbara. Sorry, I don't track nutritional information for each recipe, so don't have any handy to offer for this pie. However you can use a variety of free online calculators to get all the details you need. In the FAQ section on this site (in the top menu) there's a link to one I can recommend as easy to use.

        Reply
    10. Caitlin says

      June 14, 2017 at 9:38 am

      Can you put the crust on top as well?

      Reply
      • Audrey says

        December 22, 2017 at 9:59 pm

        Hi Caitlin, this crust works differently to a typical "roll-out" crust, so it probably won't work great as a pie covering (because you shape the crust in this recipe directly in the pan).

        Reply
    11. Megan says

      December 24, 2016 at 3:54 pm

      Made this pie for Thanksgiving and got requests for it for Christmas! It's in the oven!

      ★★★★

      Reply
      • Audrey says

        December 28, 2016 at 12:20 am

        Yay, that's amazing! Thanks so much for the feedback, Megan -- and glad everyone liked it :)

        Reply
    12. Ella Cattani says

      December 12, 2016 at 3:23 am

      Can you freeze the pie before baking for another time?

      Reply
      • Audrey says

        December 16, 2016 at 11:24 am

        Hi Ella, yes, that shouldn't be a problem.

        Reply
    13. Nkechi says

      November 27, 2016 at 2:06 am

      I just made your pie this evening!!! I have been dairy free for about a month now and missed pie so bad! I forgot to buy tapioca, but I went ahead and made it anyway.

      The crust was delicious and the filling was yummy! I like my pie runny so didn't mind the absence of tapioca.

      Will be making more pie in the future thanks to your awesome recipe!

      Reply
      • Audrey says

        July 23, 2022 at 6:12 pm

        Thanks so much for the lovely feedback, Nkechi. So glad you enjoyed this recipe :)

        Reply
    14. D L says

      November 23, 2016 at 12:02 pm

      Cardamom is used as an Ayurvedic remedy against caffeine/theobromine toxicity. It is used in Afghan coffee, too...

      Reply
      • Audrey says

        November 25, 2016 at 11:25 am

        Interesting! Thank you for sharing. I wonder if that's why they sometimes add it in Turkish or Greek coffee as well? I never considered that it might be for a "secret" health reason. Very clever, if that's the case.

        Reply
    15. Hannah Leigh says

      April 13, 2016 at 3:29 pm

      I am gluten intolerant and haven't had the chance to have pie in a really long time. I have been searching for a good pie recipe and finally found it! It was super easy and I already had most of the ingredients. It's nearly impossible to find gluten free and vegan recipes that are delicious, but this one definitely makes the cut! Thanks for posting!

      ★★★★★

      Reply
      • Audrey says

        April 13, 2016 at 8:16 pm

        So so happy to hear you enjoyed it, Hannah! Makes me super happy :) Thank you for sharing!

        Reply
    16. Shawn Huetter says

      November 05, 2015 at 5:22 pm

      What is the size of the pie pan? and does that crust recipe make more than whats needed? looking to add lace to the top!

      Reply
      • Audrey says

        November 05, 2015 at 5:39 pm

        Hi Shawn,

        Good question and thanks for pointing out I forgot to add the pie plate size to the recipe (fixing that now). It's a standard 9" plate. The crust doesn't make more than necessary, so you'll need to double the recipe for any extras.

        Reply
        • Shawn Huetter says

          November 11, 2015 at 3:08 pm

          Thank you SO MUCH... My girlfriend is going to LOVE this!!! SO Will I! making it for a work potluck and then my girlfriends family thanksgiving dinner.

          And you're welcome, its the least i could do.

          ★★★★★

          Reply
          • Audrey says

            November 12, 2015 at 9:05 pm

            Thank you, Shawn. Appreciate it :) Enjoy it!

            Reply
    17. Sarah C says

      September 23, 2015 at 2:29 pm

      Tried it and it worked great for a pumpkin pie. My non gluten free family loved it.

      ★★★★★

      Reply
      • Audrey says

        July 23, 2022 at 6:11 pm

        That's great. So glad it worked out well!

        Reply
    18. Sarah C says

      September 02, 2015 at 7:47 pm

      Wow! I am so excited to try this crust my daughter requested a pumpkin pie and I didn't know how to pull it off. Yay!

      Reply
      • Audrey says

        September 06, 2015 at 2:37 am

        Yay, Sarah -- I hope your daughter enjoys the pie! :)

        If you're looking for other alternatives by the way, there are some great recipes here: https://www.unconventionalbaker.com/35-paleo-vegan-and-gluten-free-pumpkin-desserts-treats/

        And I also have this recipe, which I love: https://www.unconventionalbaker.com/gluten-free-vegan-and-paleo-carob-pumpkin-tart-aip-friendly-refined-sugar-free/

        But for a traditional pumpkin pie, the crust from this blueberry pie will work a treat! <3

        Reply
    19. swathi says

      February 09, 2015 at 2:16 pm

      Looks delicious, thanks for sharing with Hearth and soul blog hop, pinning and tweeting

      Reply
      • Audrey says

        September 06, 2015 at 2:24 am

        Thank you Swathi!

        Reply
    20. Lois says

      February 08, 2015 at 6:48 pm

      Only using 1 TBS tapioca flour to thicken the blueberries would make them very runny it seems. How do you serve a piece with out the filling running all over?

      Reply
      • Audrey says

        February 08, 2015 at 7:27 pm

        Hi Lois, good question :)

        I actually like my pie a little runny/softer so I tend to add less thickener. Chill the pie helps it firm up too. I chilled this one overnight and that was enough. My first slice was a little runny, but after that it sliced cleanly and I was able to serve it neatly to others.

        If you want a firmer pie with a nice slice though, I have two ways for doing that: 1. increase the tapioca to 1/4 - 1/3 cup or 2. add 2 tbsp agar agar flakes to the blueberry mixture and when the pie is ready chill it in the fridge for at least a few hours for it to set. Both techniques worked well for me in the past.

        Thanks for mentioning it though -- I'll add this to the notes in the recipe in case others want a firmer consistency too.

        Reply
    21. Laura@Baking in Pyjamas says

      February 08, 2015 at 10:46 am

      Audrey this looks so dark and decadent, I'd love to try wild blueberries. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!

      Reply
      • Audrey says

        February 11, 2015 at 12:14 am

        Thanks Laura! I love wild blueberries when they're in season. We have so many growing on our property in the summer. This is a great way to use them up.

        Reply
    22. Sunny@andloveittoo says

      February 05, 2015 at 5:32 pm

      This looks amazing! We love blueberries and while we have done cobbler, I have never made a pie with them. Thank you for sharing!

      ★★★★

      Reply
      • Audrey says

        February 06, 2015 at 11:24 pm

        Thanks Sunny! Sounds like a blueberry pie is in order then! ;) It's such a classic -- I'm sure you'll love it :) {Although blueberry cobbler is delicious as well, of course}.

        Reply
    23. Raia says

      February 05, 2015 at 1:41 pm

      Mmm... Blueberry is my hubby's favorite and his birthday is this month... Might have to make this for him!

      Thanks for sharing it at Savoring Saturdays, Audrey; I'm featuring it at this weekend's party. :) Can't wait to see what deliciousness you'll bring! ;)

      Reply
      • Audrey says

        February 06, 2015 at 11:25 pm

        Raia, sounds like we're living parallel lives sometimes -- Blueberry pie is my husband's favorite too! :)

        Reply
    24. Gingi says

      February 04, 2015 at 10:53 pm

      This looks like heaven!! Thank you for sharing!!! <3 - http://www.domesticgeekgirl.com

      Reply
      • Audrey says

        February 06, 2015 at 11:25 pm

        My pleasure, Gingi :)

        Reply
        • Gingi says

          February 07, 2015 at 12:13 am

          <3

          Reply
    25. Ali the Skinny GF Chef says

      February 04, 2015 at 12:01 pm

      Spring is coming and all of the lovely fruit. I can't wait to bake with fresh berries again. Your pie is gorgeous!

      Reply
      • Audrey says

        February 04, 2015 at 1:59 pm

        Thanks Ali. I think if I had to choose just one type of food to sustain myself with, it would most definitely be fruit -- all fruit! Berry season is therefore always much anticipated...

        Reply
    26. Medha @ Whisk & Shout says

      February 03, 2015 at 11:03 pm

      Love that this is gluten free and vegan! Yum :)

      Reply
      • Audrey says

        February 04, 2015 at 1:45 pm

        Thank you Medha. I see you've been busy making something delicious too -- a brownie with vegan white chocolate chips? I'm in! ;)

        Reply
    27. Christina @ The Beautiful Balance says

      February 03, 2015 at 7:02 pm

      This is gorgeous! I love that you used maple syrup as a sweetener, it has to be so perfect with the blueberries! Pinning now!

      Reply
      • Audrey says

        February 04, 2015 at 1:43 pm

        Thanks Christina. Maple syrup is sort of my go-to sweetener these days. It tastes good with EVERYTHING and most certainly in this blueberry pie!

        Reply
    28. Rebecca @ Strength and Sunshine says

      February 03, 2015 at 6:35 pm

      Wow, what a beautiful pie! Blackberries are SO good!

      Reply
      • Audrey says

        February 04, 2015 at 1:42 pm

        Thanks Rebecca :)

        Reply
    29. Michelle ~ My Gluten-free Kitchen says

      February 03, 2015 at 4:06 pm

      I haven't had a blueberry pie in YEARS so you've got me drooling with this one! So pretty and I bet it tastes delicious!

      Reply
      • Audrey says

        February 04, 2015 at 1:41 pm

        Thanks Michelle. I think you'll have to make some room in your schedule for a blueberry pie soon -- YEARS is way too long to go without one ;)

        Reply
    30. Sharon @ What The Fork Food Blog says

      February 03, 2015 at 2:49 pm

      Fruit pies are one of my favorite desserts... there's just something about them that I LOVE. Wish I could grab a slice through my screen!

      ★★★★★

      Reply
      • Audrey says

        February 04, 2015 at 1:40 pm

        I share your fruit pie ♥ -- makes me wish summer was here sooner!

        Reply
    31. Alyssa @ Simply Quinoa says

      February 03, 2015 at 11:29 am

      This reminds me of summer in Maine when I was growing up! We always have blueberry pie with vanilla ice cream, but since going gluten-free, I haven't been able to find a recipe that replicated that one that I remember. This is going to be it! I can't wait to try it with the fresh berries that we pick :)

      Reply
      • Audrey says

        February 03, 2015 at 1:39 pm

        That's wonderful, Alyssa! I can totally picture your memories -- Maine is so beautiful in summer! We have lots of wild blueberries in the forest on our property in the summer too I can't wait to make this with fresh blueberries when they're in season again!

        Reply
      • Carolyn says

        July 23, 2022 at 11:12 am

        Do you put the wild blueberries in frozen?

        Reply
        • Audrey says

          July 23, 2022 at 6:10 pm

          Hi Carolyn, I usually thaw out frozen berries for pie first.

          Reply

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