This vegan blackberry pie is so easy and delicious! It is packed with fresh blackberries and features an easy homemade pie crust that's amazingly flaky and buttery. Makes for an amazing dessert for the summer or to make during the holiday season!
This vegan blackberry pie is absolutely delicious, flaky, juicy and full of flavor. All you need are 4 simple ingredients, plus some pie dough. Plus, it is much easier to make than it seems!
You can make your own vegan pie crust from scratch in minutes or use store-bought pie crusts if that's easier. And here I used fresh blackberries, but frozen blackberries can work too!
Makes for a secretly healthier dessert to make during the summer, but also a perfect dessert for Christmas or Thanksgiving.
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❤️ Why you will love this recipe
- Easy and fast dessert recipe
- Made using a handful of easy-to-find ingredients
- Amazing way to celebrate the berry season during the summer
- Burst with a delicious fruity flavor
- Can be made ahead
- Perfect dessert for the holiday season
- Vegan, egg-free and dairy-free
🗒 Ingredient notes (+ substitutions)
- Pie dough: you will need a double pie crust for this recipe. I made my own vegan pie crust: it is so easy, quick and made using flour, salt, sugar and coconut oil. You can also buy pie dough at the grocery if this is easier.
- Blackberries: I used fresh blackberries, which gave the fruit pie filling a perfect consistency. If you only have frozen blackberries, then you can also use them.
- Sugar: I used cane sugar, but regular white sugar or even brown sugar would work. I do not recommend using maple syrup.
- Cornstarch: thickening agent in this recipe, which will turn the fruit juice into a gooey fruit sauce.
⭐️ Full list of ingredients (+ quantities) down below in the recipe card!
🍽 How to make a vegan blackberry pie
Step 1: To a large mixing bowl, add the blackberries, lemon juice, sugar and cornstarch.
Step 2: Stir and gently press on some of the fruit to release a little bit of fruit juice.
Step 3: Transfer the blackberry mix to a pie crust.
Step 4: Top with a second pie crust.
Step 5: Cut off the extra dough and seal the edges all around the pie.
Step 6: Brush with dairy-free milk, sprinkle some sugar and bake. Then, let the pie completely cool down before slicing.
⭐️ Detailed recipe (+ video) down below in the recipe card!
💡 Baking tips
- You might need to adjust the amount of sugar you use, depending on the natural sweetness of your berries.
- I like to mash some of the fruit to release a little juice, which helps combine the fruit with the cornstarch and sugar. That being said, do not mash the fruit completely so the pie has a great texture (mash about a third of the fruits).
- I highly recommend starting with a higher oven temperature and then turning it down after 20 minutes. This helps cook the crust to a flaky texture by melting the coconut oil quickly.
- For the pie filling to reach the desired texture, make sure the fruit filling mix becomes bubbly (this activates the cornstarch).
- You will likely need to cover your pie loosely about midway through cooking so it does not brown too much. I usually simply use aluminum foil, but a pie shield works great too if you have one.
- For a very pretty look, you can also create a lattice over the pie! Here is a quick video showing you how to weave a lattice pie crust.
- Cool down the pie completely before slicing! This is essential to allow the filling to set first, otherwise, it could be too thin or juicy.
🍴 Serving suggestions
Serve cold (or at room temperature), although you can also briefly wart the pie before serving. Top with some vanilla plant-based ice cream, whipped cream or dairy-free yogurt for a healthier version and serve with a warm cup of tea or coffee.
❗️ Storage tips
Keep the pie covered in the fridge for up to 5-7 days. This is a great recipe to make ahead if you are hosting! Just prepare the pie the day before you need it, let it cool down to room temperature and then cover + transfer to the fridge.
You can also freeze in individual portions (well-covered) for up to 3 months. Let the pie thaw in the fridge overnight before enjoying it. The texture might change after thawing (not crispy anymore) but it can be a good alternative if you cannot eat a whole pie all at once.
❓ FAQs
Yes, you can, although this might change the texture of the filling slightly. If using frozen, then thaw the fruit first at room temperature (keep the juice when mixing the filling ingredients). If using the microwave to speed up the process, then make sure NOT to add the cornstarch if the fruit is warm or this will create clumps (place in the fridge until cold, then add the cornstarch).
Simply use a gluten-free pie crust to make a gluten-free blackberry pie, the rest of the filling ingredients are naturally gluten-free!
🌱 More vegan berry dessert recipes you might like
I hope you enjoyed this vegan blackberry pie! If you have any questions, please leave them in the comment section below. Your feedback is so helpful!
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📖 Recipe
Vegan Blackberry Pie
Equipment
- Pie dish
Ingredients
- 2 vegan pie crusts - I made double batch of the 3-ingredient pie crust recipe
- 4-5 cups fresh blackberries
- 1 tbsp lemon juice
- ½ cup cane sugar - plus more to sprinkle over the pie
- ⅓ cup cornstarch
- plant-based milk - optional, to brush the pie
Instructions
- Preheat the oven to 400ºF. If making from scratch, then start by making the pie crust. I made a double recipe of this vegan pie crust to have 2 balls of dough.
- Roll one of the dough into a 12-inch wide disc or big enough to fit your pie dish with some overhang dough. Transfer into your pie crust.
- In a large bowl, add the blackberries, lemon juice, sugar and cornstarch. Stir to combine and use a large spoon to press on the fruit to help release some of the juice. Pour the fruit mix into the pie crust.
- Roll your second ball of dough wide enough to cover the top of your pie and transfer over the fruit filling. Make sure to create some openings on top to allow the steam to be released as it bakes. Use a knife to cut the extra dough around the pie dish and use your fingers to seal the edges.
- Brush some plant-based milk over the pie, sprinkle some sugar and bake for 20 minutes. Then, turn down the heat to 350ºF and keep baking for about 25 minutes or until bubbly and golden brown. You will likely have to loosely cover the pie with aluminum foil (allowing the steam to be released) or a pie shield once the top gets too brown.
- Once done baking, let the pie cool down completely before slicing and serving (this will allow the filling to set).
Video
Notes
- You might need to adjust the amount of sugar you use, depending on the natural sweetness of your berries.
- I like to mash some of the fruit to release a little juice, which helps combine the fruit with the cornstarch and sugar. That being said, do not mash the fruit completely so the pie has a great texture (mash about a third of the fruits).
- I highly recommend starting with a higher oven temperature and then turning it down after 20 minutes. This helps cook the crust to a flaky texture by melting the coconut oil quickly.
- For the pie filling to reach the desired texture, make sure the fruit filling mix becomes bubbly (this activates the cornstarch).
- You will likely need to cover your pie loosely about midway through cooking so it does not brown too much. I usually simply use aluminum foil, but a pie shield works great too if you have one.
- For a very pretty look, you can also create a lattice over the pie! Here is a quick video showing you how to weave a lattice pie crust.
- Cool down the pie completely before slicing! This is essential to allow the filling to set first, otherwise, it could be too thin or juicy.
- Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.
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