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.
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!