This past week was my birthday! So of course alot of delicous foods were involved. Let me first start by sharing this pie.
I had a small get together with family and friends for my birthday. One of my good friends was coming, and she is vegan. I knew someone was supplying the cake, but it wasn’t vegan. I hate the thought of someone being left out, insert this bluejberry pie. It also turned out to be gluten free, bonus all around!
Now this is the crust I used, as you can see it’s gluten free and vegan. You can use any crust you like though. Or even make your own!!
This pie is so amazing, the blueberries mixed with the lemon and topped with the cinnamon brown sugar crumble. I could eat this pie every day, perfect for the spring weather approaching.
Blueberry Crumble Pie
- 1 pound fresh blueberries
- 1 cup granulated sugar
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 2 1/2 tablespoons cornstarch
- 3/4 cup gluten free all purpose flour
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 5 tablespoons vegan butter, cold and cut into cubes
Preheat oven to 375 and line a baking sheet with foil.
Mix together sugar, cornstarch, and lemon zest. Toss in blueberries, lemon juice, and toss to coat. Let sit for about 15 to 20 minutes while the blueberries release some of their juices.
In a separate bowl mix together flour, brown sugar, cinnamon, and salt. With a pastry blender cut in cold butter until resembles pea size shapes.
Top blueberries evenly with brown sugar/butter topping.
Place pie on top of baking sheet and bake for about 1 hour and 15 minutes. Until top is golden brown and bubbly. May want to cover with foil after the first 30 minutes so crust does not burn.
Let pie sit at room temperature to set. Can be made ahead and kept refrigerated.