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Blueberry Pie

Easy vegan blueberry pie using Wholly Wholesome Pie Crust.
Course Dessert
Cuisine American


  • 1 Wholly Wholesome Pie Crust (I use their Gluten-Free Pie Crust!)
  • 6 cups of fresh or frozen blueberries
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1/4 cup tapioca starch
  • 1/2 cup white granulated sugar
  • 1/2 teaspoon cinnamon


  1. Preheat oven to 400°F.

  2. For the filling: Stir the blueberries, granulated sugar, cornstarch, cinnamon, and lemon juice together in a large bowl. Set filling aside for 10 minutes.

  3. Using a slotted spoon, spoon the filling into the crust, leaving any excess liquid in the bowl.
  4. Bake for 20 minutes at 400°. Reduce heat to 350°F and bake for 30 to 40 minutes more or until the filling has thickened and the crust is golden brown.
  5. Transfer to a wire rack to cool. Let cool completely before serving.