Vegan Berry Pie
This delicious vegan berry pie features a perfectly sweetened berry pie layer nestled between a crispy, buttery crust and lattice topping.
Check out my Vegan Chocolate Meringue Pie. It’s a beauty. Or there’s also my Vegan Pecan Pie, which always gives everyone that “deer in the headlights” look. Oh yeah.
I love a slice of pie for dessert, whether it’s my vegan key lime pie or my vegan peanut butter pie, or even my vegan pecan pie. As you can see, I really love pie!
This vegan berry pie is a favorite because it’s relatively easy to make and uses a blend of my favorite berries, raspberries, blackberries, and blueberries. I have a special ingredient I love to use that creates the perfect consistency. No one wants a runny pie!
Key Ingredients
Here are the ingredients you’ll need for this recipe:
- Vegan pie crust — You’ll need a double crust vegan pie crust if you want to do a lattice or top crust. Otherwise, you can simply serve it with a single crust.
- Mixed berries — I used a mixture of raspberries, blackberries, and blueberries. You can use fresh or frozen.
- Sugar
- Lemon juice — You can use freshly squeezed or bottled lemon juice.
- Cornstarch
- Chia seeds — I use 2 tablespoons of ground chia seeds and it’s my secret ingredient for creating a firm center for this berry pie. I list it as optional, but I highly recommend it.
- Vegan butter
- Vegan egg wash — I use a vegan egg wash of melted vegan butter combined with a bit of soy milk, and that works perfectly.
How to Make Vegan Berry Pie
- Roll one of the pie dough discs to fit a 9-inch pan, leaving some overhang. Cover and refrigerate.
- Add berries, sugar, and lemon juice to a saucepan over medium heat.
- Simmer until the berries release their juices, around 5 minutes.
- Turn heat down to low and spoon about ½ cup of the berry sauce into a bowl.
- Add the cornstarch and stir until combined to create a slurry.
- Turn the heat back up to medium and let the berries come back to a simmer.
- Gently stir in the berry slurry, being careful not to burst the berries.
- Gently stir and cook until thickened, around 3 to 5 minutes.
- Remove from heat and add vegan butter.
- Then add ground chia seeds. Set the sauce aside to cool.
- Pour the blueberry filling into the prepared pie crust.
- Add the lattice topping.
- Brush the crust with vegan egg wash.
- Wrap the edges of the pie with aluminum foil, then bake for 40 minutes, removing the foil tent at around 20 minutes.
- Allow the pie to cool for 2 hours.
Storage Tips
Cover and store the pie in the fridge for up to 10 days. The entire pie or individual slices can be frozen in appropriate freezer-safe containers for up to 2 months. To defrost, transfer to the fridge overnight.
Serving Suggestions
Serve slices of pie with any of the following:
- Vegan ice cream of your choice, such as this Vegan No-Churn Ice Cream
- Vegan Whipped Cream
- A bowl of fresh berries
- You can add drizzles of Strawberry Puree for a colorful finishing touch.
Why This Recipe is a Winner
- SUMMERTIME FLAVOR — There’s nothing like a berry pie in the summer, but you can serve this one year-round by using frozen berries.
- FAMILY FAVORITE — Everyone loves a pie infused with all the best berries!
- FREEZER FRIENDLY — Make this pie ahead and freeze it (the whole pie or individual slices) to serve later.
Vegan Pie Favorites
If you love this vegan berry pie, here are even more vegan pies you’ll want to try!
Here are even more vegan pie recipes to try.
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Vegan Berry Pie
Ingredients
- vegan pie crust (double crust)
- 7 cups mixed berries (fresh or frozen)
- 1 cup granulated sugar
- 1 tablespoon lemon juice
- 5 tablespoons cornstarch
- 2 tablespoons ground chia seeds optional, but recommended
- 2 tablespoons vegan butter
- vegan egg wash
Instructions
- Preheat oven to 400°F/200°C.
For the Berry Pie:
- Roll one of the pie dough discs to fit a 9-inch pan, leaving some overhang. Cover and refrigerate.
- Add berries, sugar, and lemon juice to a saucepan over medium heat.
- Simmer until the berries release their juices, around 5 minutes.
- Turn heat down to low and spoon about ½ cup of the berry sauce into a bowl. Add the cornstarch and stir until combined to create a slurry.
- Turn the heat back up to medium and let the berries come back to a simmer. Gently stir in the berry slurry. Gently stir being careful not to burst the berries and cook until thickened, about 3 to 5 minutes.
- Pour the blueberry filling into the prepared pie crust. Add bits of vegan butter over the top of the berries.
- Remove from heat and gently stir in the vegan butter and chia seeds. Set aside to cool for around 20 minutes.
- Pour the filling into the chilled pie crust.
For the Lattice Topping:
- On a lightly floured counter roll out the second dough disc into a 12-inch circle. Use a pizza cutter to cut into 10 strips, about 1 inch wide.
- A Strips: Lay 5 of the longest strips across the pie, equally spaced.
- B Strips: The remaining strips are referred to as B strips. Pull back every other A strip of dough and lay one of the B strips down. Pull the A strips back up, over the B strips. Now alternate and pull back the other A strips and add another B strip of dough. Pull those up and over that strip. Repeat this process. Trim any strips hanging over the edge and then pinch the crusts together and crimp the edges.
- Brush the top of the crust with vegan egg wash. Cover the edges with a bit of foil.
- Bake at 400°F/200°C for 20 minutes, until the top is golden brown. Remove the pie crust shield and bake for another 20 to 25 minutes.
- Remove the pie from the oven and transfer to a wire rack to cool for 1 to 2 hours. Once the pie is cooled you can refrigerate it or cut into slices and serve.
Recommended Equipment
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Notes
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
This post was originally published in 2017 and was updated to include new photos, new text, and an updated recipe in 2022.
In the directions for the vegan berry pie, it says syrup, but in the list of ingredients it doesn’t call for it. I’ve looked over it a few times. Am I missing it or was it forgotten in the ingredients. Looking forward to your reply
Thanks, Nancy. I was experimenting with different sweeteners before landing on coconut sugar. The recipe is fixed now. However, if you’d rather use a syrup sweetener, like maple syrup, just replace the coconut sugar with the same measurement. Hope you love it!
I love a good fresh berry pie, and I love the idea of using chia seeds as a thickener for the filling!
Thanks, Kara! I agree, using chia seeds works so nicely for pies!