Gluten-Free Vegan Blueberry Pie
Juicy, sweet vegan blueberry pie made with a simple gluten-free pie crust. Classic dessert without the dairy or refined sugar.
- 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 tsp 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 tbsp 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 tsp personally, but please see notes first}
Instructions
- Preheat oven to 350F. Oil a 9" pie plate and set aside.
- Place all pie crust ingredients into a food processor {start with 6 tbsp 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.
- Place all filling ingredients into a mixing bowl and toss to combine. Pour into the prepared pie crust.
- 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 tbsp 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 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.
A note on the cardamom: I used ¼ a tsp 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 tsp 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! :)