Vegan Blueberry Pie
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A flaky-crusted pie filled with sweet, gooey blueberries and warm spices. This vegan dessert is surprisingly easy to make and works equally well at holiday dinners or summer gatherings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 vegan double pie crust,
- 6 cups blueberries ((about 28 ounces, fresh or frozen))
- 2/3 cup organic granulated sugar ((Note 1))
- 1/4 cup cornstarch
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoons unflavored non-dairy milk
- 2 tablespoons turbinado or vegan coarse sugar ((optional))
At a glance
PER SERVING · TIME 85M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h 10m
- Sodium
- 192mg
- Total sugar
- 26g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 107mg
- Calcium
- 22mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 192MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.