Vegan, Gluten-Free Blueberry Pie

By Morgan Shupe on August 11, 2014 , categorized in Dessert

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


  1. Vegan Gluten-Free Pie Crust:


  2. Preheat oven to 400F.

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

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

  5. 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.

  6. Press dough evenly into a 9 inch pie pan.

  7. Refrigerate dough for at least 15 minutes.

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

  9. Blueberry Pie Filling:

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

  11. 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.

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

Morgan Shupe

Morgan Shupe is a Vancouver chef, freelance recipe developer and regular contributor to Vega’s Expert Panel. Her amazingly delicious plant-based recipes for meals and smoothies are well-renowned at the Vega HQ kitchen—where she was formerly Vega’s Chef.