Go Back
One slice of blueberry pie on a white plate with vibrant purple berries, crumble topping and a scoop of yellow ice cream. Another plate with a slice is in the background. Fresh blueberries are scattered around.
Print

Lemon Blueberry Crumble Pie

Blueberries and lemons are a match made in heaven. Just imagine a warm, sweet, and juicy blueberry filling topped with a crunchy, lemony crumble. It is perfect with a scoop (or more) of vanilla ice cream. This blueberry pie is so delicious you'll forget that it is actually vegan and gluten-free.
Course Dessert
Cuisine Dairy-free, Egg-free, Gluten-free, International, Soy-free, Vegan, Vegetarian
Keyword lemon blueberry pie, lemon crumble topping, vegan blueberry pie
Prep Time 15 minutes
Cook Time 30 minutes
Chilling time 15 minutes
Total Time 1 hour
Servings 8 slices (9-inch pie)
Calories 426kcal
Author Nandi Barta

Equipment

  • 9-inch glass pie plate
  • Reusable pie crust bag
  • Rolling mat
  • Pie crust shield
  • Pie weights

Ingredients

Lemon crumble

  • ¾ cup Buckwheat flour
  • ½ cup Rice flour
  • ½ cup Tapioca starch -> tapioca starch substitutes
  • 3 Tbsp Cane sugar
  • 4 oz Dairy-free butter
  • 3 Tbsp Lemon juice (freshly squeezed)
  • 1 Tbsp Lemon zest (grated) make sure you use chemical-free, organic zest

Blueberry filling

  • 20 oz Blueberries fresh or frozen
  • ½ cup Cane sugar
  • 3 Tbsp Corn starch
  • 1 Tbsp Lemon juice (freshly squeezed)
  • 1 tsp Vanilla extract optional

Instructions

Making lemon crumble

  • Make this first, as it needs to chill in the freezer for 15-30 minutes.
  • Take a food processor and pulse all ingredients to mix them thoroughly: buckwheat flour, rice flour, tapioca starch, cane sugar, dairy-free butter, lemon juice, and zest.
  • Form a ball, and wrap it tightly with plastic wrap. Place it in your freezer.

Preparing the pie crust

  • Preheat the oven to 350 Fahrenheit (ca. 177 °C).
  • Roll your pie crust and arrange it inside your 9-inch pie form.
  • Use a round-shaped parchment paper or cut one for yourself and place it inside the pie dish on top of the pie crust. Pierce it with a fork a couple of times. Use rice, beans, or pie weights to ensure that the sides and the bottom keep their place.
  • Blind-bake it for 15 minutes.

Making blueberry filling

  • Mix blueberries, cane sugar, lemon juice, and cornstarch in a large mixing bowl.

Assemble and bake!

  • Take the parchment paper and the pie weight from the blind-baked pie crust.
  • Add the blueberry filling and spread it around evenly.
  • Take the crumble dough from the freezer and grate it on the blueberries using a large hole cheese grater. Gently spread it if needed, don't pat it down.
  • Place your pie in the oven and bake for 15-20 minutes. It is ready when the crumble is crunchy and light brown. Don't wait until the crumble is dark brown. It will be too dry and hard then.
  • Wait for it to cool down completely before slicing!

Video

[adthrive-in-post-video-player video-id="toG2065J" upload-date="2021-06-12T18:54:46.000Z" name="Blueberry Pie with Lemon Crumble (Vegan, Gluten-free)" description="Blueberries and lemons are a match made in heaven. Just imagine a warm, sweet and juicy blueberry filling topped with a crunchy lemony crumble. It is perfect with a scoop (or more) of vanilla ice cream. This Blueberry Pie is so delicious you'll forget that it is actually vegan and gluten-free." player-type="collapse" override-embed="true"]