Vegan, Gluten-Free Blueberry Pie

Vegan, Gluten-Free Blueberry Pie

Summer fruit is at its peak and what better way to enjoy it than in a delicious pie! Chef Morgan shares yet another fantastic recipe, this time for her vegan gluten-free pie crust. If you thought you needed the skills of a classically-trained pastry chef to create a beautiful dessert like this, think again! The recipe assembles quickly, doesn’t require rolling and you can use it for any of your favorite summer fruit pies!


  • Crust:
  • 1/2 cup walnuts
  • 3/4 cup gluten-free all purpose flour
  • 1/4 tsp sea salt
  • 1/2 cup coconut oil
  • 1/4 cup gluten-free oats
  • 3 to 5 Tbsp cold water
  • Filling:
  • One 9" pie shell, baked
  • 1/2 cup sweetener (agave, cane sugar, maple syrup)
  • 2 Tbsp cornstarch
  • 1 cup water
  • Pinch sea salt
  • 1 Tbsp coconut oil
  • 4 cups blueberries, fresh or frozen


  • Vegan Gluten-Free Pie Crust:


  • Preheat oven to 400F.

  • In a food processor, add in walnuts and gluten-free all-purpose flour. Process until a fine flour forms.

  • Add in sea salt and coconut oil. Process until well combined.

  • Transfer mixture into a large bowl; add in oats and three tablespoons of water. Combine mixture until it forms a dough, adding in more water if necessary.

  • Press dough evenly into a 9 inch pie pan.

  • Refrigerate dough for at least 15 minutes.

  • Bake empty pie crust for 12 to 15 minutes, or until edges are golden brown.

  • Blueberry Pie Filling:

  • Combine the sweetener, cornstarch, water and sea salt. Stir until cornstarch is dissolved, or shake in a small jar with a lid.

  • In a saucepan, add blueberries, coconut oil and cornstarch mixture. Heat over low-medium heat until the mixture has thickened and coats the back of a spoon.

  • Pour blueberries into prepared pie shell and refrigerate until completely cooked and filling is set.