Made you pie! A delicious gluten-free, vegan blueberry pie—who wants a slice?
Around a week ago I was inspired by Amanda at HeartBeet Kitchen and her blueberry-cardamom sauce. I didn’t use her waffle recipe (my waffle maker is missing and hers had eggs), but those saucy blueberries stuck with me. I had a big bag of frozen wild blueberries earmarked for pie, and suddenly a cardamom-spiced blueberry pie sounded perfect.
So I went to work and made this beauty. Honestly, this is one of the first gluten-free, dairy-free, egg-free pie crusts I’ve tasted in years that actually tastes like a real pie crust—rich and authentic.
Pie crusts usually intimidate me. Transferring a rolled crust into a pan feels risky—rips and tears can happen, and I always worry it will crumble. Even though imperfect, rustic pies are part of the charm, I still get tense. So I developed a no-roll crust: no rolling, no transfer, no chance of tearing. You press it directly into the pan with your hands. It’s the easiest crust and makes pie prep stress-free—yet it looks and tastes like a real, home-baked pie crust.
Roll up your sleeves—let’s make pie!
Gluten-Free Vegan Blueberry Pie
Juicy, sweet vegan blueberry pie made with a simple gluten-free crust. A classic dessert without 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 gluten-free flour blend (combine 1¼ cups brown rice flour, ½ cup tapioca starch, ½ cup sweet sticky rice flour, ½ tsp guar gum). If using a store-bought blend, use 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; see notes)
Instructions
- Preheat the oven to 350°F. Lightly oil a 9″ pie plate and set aside.
- Combine all crust ingredients in a food processor. Start with 6 tablespoons cold water and add more only if the dough is too dry. Process until the mixture begins to hold together. Scoop the dough into the prepared pie plate and press it evenly across the bottom and up the sides with your hands. Smooth any seams and shape the edges—crimp or press with fingers for a simple, rustic finish. Set aside.
- In a mixing bowl, toss the blueberries with maple syrup, tapioca starch, cinnamon, allspice, and cardamom (if using). Pour the filling into the prepared crust.
- Bake for about 40 minutes, until the edges are lightly golden and the filling is bubbling. Remove and let the pie cool on a wire rack. Serve warm for a saucier pie, or chill after it cools to firm up the filling—chilling overnight yields cleaner slices. Either way, it’s delicious.
Notes
Thickening: I prefer a slightly saucy pie, so I used just 1 tablespoon of tapioca and chilled the pie overnight to set it. For firmer slices, either increase the tapioca to ¼–⅓ cup or add 2 tbsp agar-agar flakes to the blueberry mixture and chill the pie for several hours after baking. Both methods work well.
Cardamom: I used ¼ tsp cardamom and loved the flavor, but cardamom can be polarizing. If you’re unsure, omit it and add an extra ½ tsp cinnamon instead. Alternatively, try a small pinch first to test the flavor. No matter what you choose, it will still be a delicious blueberry pie.