Healthy Blueberry Pie (Vegan and Gluten Free)

Healthy Blueberry Pie.  Out of all the desserts out there, pie has always been my favorite.  In fact, my very first blog post was a pie recipe.

Please forgive the awful photos!  Since we are in the middle of berry season, I was thinking about blueberry pie.

Last weekend, we took the girls out to lunch at Spiral Diner.  My husband got the blueberry pie for dessert.  It was good!  I knew I could come home and make a healthier blueberry pie!  My homemade blueberry pie is not only delicious, it’s vegan, gluten free and grain free!


Healthy Blueberry Pie - My Whole Food Life


This healthy blueberry pie is also very easy to make!  If you like pie recipes as well, you may also like this and this.

This pie is delicious when topped with coconut whip cream.  See how to make it in the video below. For more videos, you can subscribe to my You Tube Channel.

Looking for more pie recipes?

Healthy Blueberry Pie

Healthy Blueberry Pie

Prep Time 15 min Cook Time 20 min Serves 12 thin slices     adjust servings

A healthier version of the classic pie!


    For the crust

    For the filling


    1. Preheat oven to 350.
    2. In a food processor , mix the flour and salt. Add in the coconut oil and flax egg and pulse until a dough starts to form.
    3. Press the dough into a glass pie dish and bake for about 9-10 minutes.
    4. In a medium saucepan, combine the blueberries, maple syrup, water, lemon juice, cinnamon, and salt. Bring to a boil and then turn down and simmer for about 3-5 minutes.
    5. Once the mixture is done simmering, add in the chia seeds and arrowroot and mix well. Let the mixture sit for about 5 minutes.
    6. Pour the blueberry mixture into the pie crust and bake for 15-20 minutes.


    Recipe Notes

    Please keep the pie stored in the fridge. It should last at least a week. You may even be able to freeze it, but I haven't tried to say for sure. The crust recipe I used was from Elana's Pantry .

    Healthy Blueberry Pie - My Whole Food Life P

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    80 thoughts to “Healthy Blueberry Pie (Vegan and Gluten Free)”

    1. Delicious recipe! I made this for Easter dinner and it was a hit! I used frozen berries and only 4 cups and I still had about 1 cup of filling leftover (which I am using as jam). I also used xanthan gum instead of arrowroot with a 1:1 swap because that's what I had on hand and it worked perfectly fine. I will definitely make this recipe again, thank you so much!
    2. Do you have information on grams of sugar, grams of fat in this? Could I substitute the maple syrup if I were making it for someone who needs to watch the sugar and I do not want to use anything artificial.

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