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. I'm restricted with what I can eat dessert/sweet-wise, so this was perfect for Christmas! Delicious, but not overly sweet/heavy, everyone loved it! In fact, I'm making another today as the first one got demolished!
    2. I did use frozen blueberries way up here in Canada, picked fresh then froze for a taste of summer while it snows like the dickens. Which is what it is doing today. I did not add water just half thawed berries and added one moreT chia hemp buckwheat mix. Turned out marvelous. Thank you for a nice taste of summer.
    3. i am going to make this and i have chia seed alredy ground..could i use that or use whole chia seeds? thankyou..can't wait to try it..laura lewis
    4. Could using 1 actual egg be a replacement for flax seed egg? Also, is it necessary to have the chia seeds in the pie?
    5. HI! I want to make this for memorial day- but Im having a problem with almonds, do you think cashews would work? thanks
      1. Hi! Can you send me a screenshot of what you are seeing? What operating system and browser are you using? Phone or a computer? I am seeing all the measurements fine on my end. Maple syrup is 1/3 cup and water is 1/3 cup. Thanks for your help!
    6. H, This was delicious but way too watery. Perhaps because I didn't have 5 cups of blueberries and had to use 1 of frozen? Next time I might try double the amount of arrowroot. Anybody done that? I know you have to be careful so as not to get glue!
      1. If you used frozen, I would suggest draining before using. If the mixture looks too watery, you can always add more chia and arrowroot.

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