Vegan Blueberry Pie w/ Cardamom

There’s really nothing comparable to the smell of freshly baked homemade pie – especially the smell of vegan blueberry pie. It’s absolutely lovely!

Enjoyed all year round, this vegan blueberry pie is perfectly sweet and scrumptious. Fresh blueberries or frozen blueberries work perfectly for this recipe. But keep in mind blueberry season is during the warmer months of the summer. So, I personally like to use frozen blueberries as they are picked at their ripest and frozen to store all year round.

It’s important the blueberries are ripe because this recipe only uses a few tablespoons of coconut sugar and orange juice as I found the blueberries to be sweet enough. The orange juice acts as the perfect sugar substitute as it doesn’t leave any flavor.

The crust for this pie uses almond flour and oil which helps prevent the crust from drying out while having a nice crunch. Also, because no (vegan) butter is used, there’s no need to chill it for hours before assembling the pie!

Additionally, I added a bit of cardamom to the pie dough and blueberry filling to add a slight zestiness that compliments the blueberries well. I love the subtle cardamom taste, as you can tell by my Almond Biscuit cookies or granola recipes, but feel free to omit it. I fell in love with the spice after learning Swedish cinnamon buns had a dash of cardamom that really distinguishes them from American ones!

Perfectly sweet and simple, this vegan blueberry pie will be in constant rotation all year round!

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quick notes

• As noted above, feel free to omit the cardamom in the recipe.
• Because this crust is oil-based, it is unnecessary to chill the dough before shaping them.
• I included separate measurements for those who want to add a lattice on these vegan blueberry pies.
• When making the crust, resist the urge to add in cold water too early as gluten can form. Ensure the flour and almond meal are fully coated in maple syrup and oil before adding in cold water.
• If using frozen blueberries, make sure to thaw them for at least 30 minutes. Lastly, make sure your blueberries are ripe and sweet!

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VEGAN BLUEBERRY PIE

makes 5 mini pies

Crust

Dry Ingredients

• 1 cup (140g) all purpose flour 
• ¾ cup (90g) almond meal flour 
• ½ tsp baking powder
• ¼ tsp cardamom

Preheat oven to 375 F degrees. (If using frozen blueberries, make sure to thaw them now.)

Mix and whisk dry ingredients together.

Wet Ingredients

• 3 tbsp (65g) maple syrup 
• 3 tbsp (35g) oil 
• 2 tbsp cold water + more if needed

Create a well in dry ingredients and pour in maple syrup and oil. Mix everything together until crumbly dough forms. Then pour in 1 tbsp of cold water at a time until dough form. If the 2 tbsp of cold water is not enough, add 1 tsp of cold water at a time. (Look back at the 4th bullet point in my quick notes for tips.)

Once you get a smooth round dough, grab a small chunk of dough and roll them between two pieces of large parchment paper. Once the dough is smooth and thin, remove the top layer of parchment paper. Gently lift the flat dough onto the mini pie tins and began molding them to fit. 

Repeat this step for remaining pie tins.

Blueberries

• 1 ⅓ cup (195g thawed) Blueberries 
• 3 tbsp coconut sugar
• ½ tsp ground cardamom
• 1 tbsp (10g) arrowroot flour
• 1 tbsp (30g) orange juice 

If using frozen blueberries make sure to thaw them for at least 30 minutes and pour them through a strainer to remove any excess moisture.

Transfer blueberries into a bowl and add in remaining ingredients. Mix everything together until the arrowroot starch is fully dissolved. 

Evenly divide the blueberry mixture into the pie tins and bake for 22-25 minutes, or until crust is golden brown

Lattice (optional)

Dry ingredients

• ⅓ cup (46g) all purpose flour 
• ¼ cup (30g) almond meal flour 
• ⅛ tsp baking powder

Mix and whisk dry ingredients together.

Wet ingredients

• 1 tbsp (21g) maple syrup 
• 1 tbsp (12g) neutral tasting oil  
• 2 tsp cold water + more if needed

Create a well in you dry ingredients and pour in maple syrup and oil. Mix to incorporate until crumbly dough forms. Add in 1 tsp of cold water at a time until a round, smooth dough forms.

Roll dough in between two pieces of parchment paper until smooth and thin. For one pie tin, cut six 4’’ strips to make pie lattice. Using the leftover dough, repeat rolling and cutting strips to create lattice on remaining pie tins. 

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p.s. If you like this recipe, click the icons below to share and leave a comment below! Make sure to tag me @girlmeetsradish & #girlmeetsradish so I can see what you are making!