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.
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Why is it the best lemon blueberry pie?
Looking for a one-of-a-kind, delectable recipe? Look no further, because this one is the ultimate winner. What sets it apart is the zesty lemon crumble on top. Unlike typical blueberry pie recipes that blend lemon juice into the filling, this recipe saves all the lemony goodness for the crumble topping.
This pairing creates a perfect balance, allowing you to savor the sweet blueberries and the tangy lemon flavor independently. It is not the only recipe we have; combining them. Try our vegan lemon shortbread cookies with blueberry jam filling.
Imagine adding blueberries to your favorite lemon loaf; this pie recipe offers a similar taste experience. It is incredibly easy to prepare. In just two minutes, you can make both the crust and the crumble using a food processor. Don’t wait any longer; let me guide you through the steps to create this delicious dessert.
If you have a favorite pie crust recipe, by all means, use that for the bottom crust. But just in case, if you need our vegan gluten-free pie crust recipe. It is simple, and no specialty flour blend is required to make it. Or try our oil-free gingerbread pie crust, but maybe skip the cinnamon and add vanilla or lemon zest. What else do you need to make a perfect lemon blueberry crumble pie?
- Buckwheat flour
- Rice flour
- Tapioca starch → tapioca starch substitutes
- Cane sugar
- Dairy-free butter
- Fresh lemon juice
- Grated lemon zest → use chemical-free, organic zest
- Blueberries – I tested this recipe with both fresh and frozen. The only difference is that I add an extra Tablespoon of cornstarch to the frozen ones since they release extra juices.
- Cane sugar – I love using coconut sugar recipes, like apple crisp pie or caramel apple crumble, but it has a strong caramel flavor for a lemon blueberry pie. I prefer using dry sugar instead of maple syrup.
- Corn starch – While you can skip this if you make blueberry crisp, you need it to avoid a soggy pie crust.
- Lemon juice (freshly squeezed)
- Vanilla extract (optional)
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
Blind-baking the pie crust
We used our vegan gluten-free pie crust, but the steps are pretty much the same for any pie crust.
- Roll your pie crust and arrange it inside your 9-inch pie form. Use a knife to cut off the excess dough around the dish. Pierce some holes with a fork on the bottom.
- Preheat oven to 350 Fahrenheit (ca. 177 °C).
- Use a round-shaped parchment paper or cut one for yourself and place it inside the pie dish on top of the pie crust. Use rice, beans, or pie weights to ensure the sides and the bottom keep their place.
- Blind-bake it for 15 minutes before adding the blueberry filling.
Mixing the blueberry filling
Take a large mixing bowl and gently fold together fresh blueberries, cane sugar, lemon juice, and cornstarch. The blueberries will look like tiny snowballs due to the starch.
Making the best lemon crumble
- Measure all ingredients: buckwheat flour, rice flour (white or brown), tapioca starch, dairy-free butter (cold, not room temperature), lemon juice, lemon zest, and cane sugar.
- Take your food processor and add all the above ingredients. Mix and pulse until you get the dough together.
You can crumble the dough with your fingers and place them on top of your blueberries, or grate the dough to make the most delicate and fluffy crumble topping. Oh yes, it makes such a difference. I learned it from my mom. It was also such a coincidence that Epicurious wrote an article about grating the shortbread crust to create a delicate open-crumb-like topping ON THE SAME DAY I finished baking and photographing this lemon blueberry pie recipe.
So how to do it?
- Form a ball from the dough mixture and wrap it tightly in plastic wrap.
- Place it in the freezer (quick freeze compartment) for 15-30 minutes.
- Use a large hole cheese grater, and grate the dough on the blueberry filling.
- Place it in a preheated oven immediately.
Baking the lemon blueberry crumble pie
- Preheat the oven to 350 Fahrenheit (ca. 177 °C).
- Make the dough for the bottom pie crust. Roll it out, place it in the pie form, and pierce it with a fork a couple of times on the bottom.
- Blind-bake it for 15 minutes with pie weights or beans on parchment paper.
- When ready, take the weights and the parchment paper out.
- Mix your blueberry filling and place it on the pre-baked pie crust.
- Take the lemon crumble dough from the freezer and grate it on the blueberries. Gently spread it if needed, don’t pat it down.
- Place the pie in the oven and bake for 15-20 minutes. It is ready when the crumble is crunchy and light golden brown. Don’t wait until they are darker. The crumble will be too dry and hard.
- Serve it with a scoop of ice cream or whipping cream. Absolutely delicious!
- Mixed berries – All berries go great together. Mix in some raspberries, blackberries, or strawberries. Or buy a bag of frozen mixed berries for convenience.
- Apple – Blueberries pair well with thinly sliced apples. Add a bit of cinnamon for an extra zing.
- Peach and ginger – Mix ¼ teaspoon ginger powder into the crumble topping to give it a spicy flair, and add canned peach quarters to the filling. It will be magical.
- Almond crumble – We have a blueberry crisp recipe with an oat-almond topping that can be substituted here if you want a quick, 2-minute topping for this blueberry lemon pie.
First, make sure to let this vegan blueberry pie cool completely before covering it with plastic wrap or aluminum foil and storing it in the refrigerator. This delicious dessert will last for up to four days in the fridge.
If you want to keep it even longer, freeze it for up to three months. We recommend cutting slices and storing them individually or in smaller batches in airtight containers.
When you’re ready to enjoy it again, simply thaw it in the refrigerator overnight. It is perfect, even if you don’t reheat it.
You need to add cornstarch or tapioca starch to the filling. You also need to wait to slice the pie until it is completely cool. Otherwise, the starch may not have completed its task to thicken the filling.
Yes. If you serve it hot, it is really not easy to slice it nicely. The pie needs to cool down for the thickener to do its job. Otherwise, you may end up with a runny filling.
The natural acidity of lemon juice balances the sweetness of the blueberries, creating a well-rounded taste. Additionally, the tangy flavor of lemon helps to intensify the fruity taste of the blueberries. This combination of flavors makes the pie more interesting.
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Lemon Blueberry Crumble Pie
- 1 Pie crust -> vegan GF pie crust
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.
- 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!
UPDATED: This recipe was originally published in June 2021. It has been updated with more details and FAQs and republished in April 2023.