Blueberry Crumble Pie
This blueberry pie is filled with sweet blueberries inside a flaky, vegan pie crust and topped with a crispy crumble topping with a hint of cinnamon. Top it with your favorite dairy free ice cream or whipped topping for a classic summer treat.
Servings: 8 servings
Calories: 280kcal
Ingredients
For the blueberry pie filling:
- 3 pints blueberries
- 2 tablespoons lemon or lime juice
- 1/2 cup sugar
- 1/3 cup cornstarch
- 1/4 teaspoon cinnamon
- 1 pinch coarse salt
For the crumble topping:
- 1/3 cup flour
- 1/4 cup sugar
- 1/4 cup oats
- 1/4 teaspoon cinnamon
- 1 pinch coarse salt
- 1/4 cup shortening chilled
Instructions
- Preheat oven to 375˚F.
- Combine the filling ingredients in a large bowl. Stir to coat the blueberries evenly with the cornstarch and sugar.
- Place the pie crust into a pie plate, pressing it gently into the sides. Trim the excess crust. If desired, crimp the sides into a scallop.
- Add blueberry filling to pie crust.
- Whisk the topping ingredients together in a large bowl. Cut in the shortening using a pastry cutter or two forks, until a small crumb forms. Crumble topping over pie.
- Bake for 45 - 55 minutes, or until pie is bubbling and the topping is golden brown.
- Remove from oven and allow the pie to cool completely before serving.
Nutrition
Calories: 280kcal | Carbohydrates: 55g | Protein: 2g | Fat: 7g | Trans Fat: 1g | Sodium: 13mg | Fiber: 5g | Sugar: 37g | Vitamin C: 19mg