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You are here: Home / Recipes / Desserts and Patisserie / Blueberry Pie With Coconut Oil Crust (Vegan)

Blueberry Pie With Coconut Oil Crust (Vegan)

April 27, 2018 by hannahhossack 16 Comments

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Blueberry pie with coconut oil crust – an incredible vegan, egg and dairy free lattice topped blueberry pie made with coconut oil pastry. Includes step by step instructions for making coconut oil pastry and lattice.

Blueberry pie with coconut oil crust - an incredible vegan, egg and dairy free lattice topped blueberry pie made with coconut oil pastry.

It has been an absolute age since I last made a pie, so when I found blueberries on sale last week I couldn’t help but make a blueberry pie with them.

I’ve been meaning to experiment with coconut oil pastry for a while now so this also seemed like the perfect occasion to try that out too and I am happy to report that it turned out fabulously!

A close up of lattice topped vegan blueberry pie

Using coconut oil instead of butter means that this blueberry pie with coconut oil crust is vegan, as well as egg and dairy free. The pastry is crisp, flaky and utterly delicious. It does have a slight hint of coconut but that works beautifully with the blueberry filling.

I went for a lattice crust, with a few braids and hearts just because. The coconut oil pastry is very pliable and easy to work with so go for whatever design you like on the top.

A top down shot of sliced vegan blueberry pie with two slices on glass plates.

I really recommend using fresh rather than frozen blueberries in this pie as frozen ones will make it too wet and juicy. They will also make constructing the lattice crust difficult as they will chill the pastry down and make it prone to cracking; so go for fresh!

The pie ideally needs to cool for at least three hours after baking before it is served. I know that waiting that long is hard, but it gives the pie time for the filling to set up a bit so it isn’t overly wet when you slice into it.

A side shot of a slice of lattice topped blueberry pie made with vegan coconut oil pastry.

How To Make Coconut Oil Pastry:

Coconut oil pastry is crisp, flaky, delicious and easy to work with but it can be a little tricky to make. The key to making good pastry with coconut oil is to remember that it is not a direct substitute to butter and it needs to be treated a little differently.

First off, I do not recommend rubbing the oil into the pastry by hand, it is much more difficult to do than with butter and you may end up with empty pockets in your pastry if you don’t get it all rubbed in properly.

I use a food processor to blend the coconut oil into the flour; the coconut oil should be solid, not melted. You need to process it long enough that no lumps of coconut oil remain; as we are making a fairly large batch of pastry for this recipe you may need to do this in two batches depending on the size of your food processor.

coconut oil pastry step 1

Next up, we add homemade buttermilk made with almond milk and apple cider vinegar. This helps to tenderise the pastry and gives it a nice flaky texture. It may seem like a lot more liquid than you usually add to pastry; this is because coconut oil has a much lower water content than butter, so you need to add a little extra liquid to compensate for that.

This should be enough to bring the pastry together; if you squeeze it it should stick together. If it is still crumbly then you can add a drop of ice water to bring it together. Turn it out onto a floured surface and bring it together into a ball.

coconut oil pastry step 2

It is now ready to use straight away, no need to chill it before rolling it out. In fact, you don’t want it to be cold as that makes it difficult to work with and liable to cracking. It can be wrapped up and stored in the fridge for a couple of days if you like, but let it come up to room temperature before using it.

Divide the pastry in two balls and roll one half out into a large circle, about the thickness of a pound coin, then carefully transfer it into a 9 inch pie tin and add your blueberry filling.

coconut oil pastry step 3

How To Make A Lattice Crust:

Roll the other ball of pastry out as above and use a pizza wheel or sharp knife to cut it into 1-2 inch wide strips.

lattice crust step 1

Using your two longest strips, lay on the tart to make a cross in the centre – don’t attach the strips to the edges. The strip that’s vertical as you look at it should be on top.

Lay two strips of pastry horizontally, either side of the horizontal strip.

Fold the middle horizontal strip back on itself to the left and put a vertical strip on the tart to the right of the folded back strip. Unfold the pastry strip back to its original position, then repeat on the other side.

Now repeat with the vertical strips: fold up the middle vertical strip, put a horizontal strip at the bottom, then fold back the middle strip. Repeat this process on all sides until the pie is covered.

lattice crust step by step

Press all the edges down to seal then trim off the excess and either crimp the edges or press with a fork.

If you want to take it up a notch and make braids, cut three long, thin strips of pastry then pinch and roll them out gently to make them a little longer and thinner. Pinch the ends together then braid tightly but carefully. Repeat as many times as desired.

pastry braids

Place the braids on top of some of the pastry strips when making the lattice, or just on top of the finished lattice, whichever you like. Use a little bit of water to help them stick. *You may need to re-roll some pastry trimmings in order to have enough pastry to make braids as well as a lattice.

Place the finished pie in the fridge for 20-30 minutes while you heat up the oven then brush with soy milk, sprinkle with sugar and bake.

vegan blueberry pie unbaked

Unsliced baked vegan blueberry pie topped with a coconut oil pastry lattice and pastry braids and hearts.

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

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Blueberry Pie With Coconut Oil Crust Recipe:

Unsliced baked vegan blueberry pie topped with a coconut oil pastry lattice and pastry braids and hearts.
Print
4.75 from 4 votes

Blueberry Pie With Coconut Oil Crust (Vegan)

Blueberry pie with coconut oil crust - an incredible vegan, egg and dairy free lattice topped blueberry pie made with coconut oil pastry.
Course Dessert
Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings 8 people
Author Domestic Gothess

Ingredients

Coconut Oil Pastry:

  • 160 ml (2/3 cup) unsweetened almond milk
  • 3 tsp apple cider vinegar
  • 435 g (3 1/2 cups) plain (all-purpose) flour
  • 60 g (1/4 cup) caster sugar
  • 1 tsp salt
  • 225 g (1 cup + 2Tbsp) coconut oil solid

Blueberry Filling:

  • 800 g (28 oz/about 6 cups) fresh blueberries not frozen
  • 125 g (1/2 cup + 2 Tbsp) caster sugar
  • 30 g (1/4 cup) cornflour (cornstarch)
  • 1/4 tsp ground cinnamon
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp semolina
  • soy milk and granulated sugar to glaze

Instructions

Coconut Oil Pastry:

  • Mix together the almond milk and apple cider vinegar and set aside.
  • Place the flour, sugar and salt in a food processor and pulse to combine. Add the coconut oil and blend well until absolutely no lumps of coconut oil remain. If your food processor isn't very big you may need to do this in two batches
  • With the motor running, drizzle in the almond milk until the pastry starts sticking together. You may not need to add all of the milk or you may have to add a teaspoon of ice water if it isn't quite enough liquid to bring it together.
  • Tip the pastry out onto a floured surface and gently knead it into a ball, be careful not to overwork it. Set aside to rest while you prepare the filling.
  • *At this point the pastry can be refrigerated or frozen if not using straight away. Double wrap in clingfilm and then freeze. Allow to defrost overnight in the refrigerator then leave the dough at room temperature for an hour before rolling out to make it easier to work with.

Blueberry Pie:

  • Mix together the blueberries, sugar, cornflour, cinnamon and lemon juice in a large bowl. Set aside.
  • Divide the pastry in half and shape each half into a ball. Roll one half out on a floured surface into a large circle about 3mm/1/8in thick. Carefully lift it into a 9 inch pie dish and press into the edges, trim off the excess pastry, leaving a couple of cm overhanging.
  • Sprinkle over the Tbsp of semolina then tip in the blueberry filling and spread level. Set aside.
  • Roll the other ball of pastry out as above and use a pizza wheel or sharp knife to cut it into 1-2 inch wide strips.
  • Using your two longest strips, lay on the tart to make a cross in the centre – don’t attach the strips to the edges. The strip that’s vertical as you look at it should be on top.
  • Lay two strips of pastry horizontally, either side of the horizontal strip.
  • Fold the middle horizontal strip back on itself to the left and put a vertical strip on the tart to the right of the folded back strip. Unfold the pastry strip back to its original position, then repeat on the other side.
  • Now repeat with the vertical strips: fold up the middle vertical strip, put a horizontal strip at the bottom, then fold back the middle strip. Repeat this process on all sides until the pie is covered.
  • Press all the edges down to seal (use a drop of water to help them stick if needed) then trim off the excess and either crimp the edges or press with a fork.
  • *See post above for photo instructions for making a lattice and for making pastry braids.
  • Pop the pie in the fridge for 20-30 minutes while you preheat the oven to 200C/400F/gas mark 6.
  • Brush the top of the pie with soy milk and sprinkle with granulated sugar. Bake for 20 minutes then turn the oven down to 180C/350F/gas mark 4 and bake for a further 30-40 minutes until the filling is bubbling and the crust is golden. If the crust starts to darken too much before the pie is done then loosely cover it with tin foil partway through baking.
  • Allow the pie to cool for at least 3 hours at room temperature before serving. Store any leftovers in the refrigerator for up to 5 days.

Notes

Pastry adapted from: https://vanillaandbean.com/how-to-make-a-coconut-oil-pie-crust/
 

 

 

Filed Under: Baking, Desserts and Patisserie, Recipes, vegan Tagged With: Coconut, dairy free, egg free, Fruit, Pastry, patisserie, Pies and Tarts, plant based, vegan, vegan pastry

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Reader Interactions

Comments

  1. Kelly | Maverick Baking

    April 27, 2018 at 11:55 am

    This looks absolutely perfect! Great idea with the coconut oil in the crust too!

    Reply
  2. Ariasmith

    April 28, 2018 at 6:00 am

    4 stars
    It looks so good!!I will try this pie for family weekend get-together s!! Thank for your share!!

    Reply
  3. sally Hossack

    April 29, 2018 at 4:10 pm

    5 stars
    you’re making vegan food look absolutely delicious and appealing Hannah! Incredible. Very clever and creative alternatives you use to replace animal products. Well done

    Reply
  4. Katie

    April 30, 2018 at 7:10 am

    That is SO pretty! I can’t believe that crust is vegan, I can’t wait to give it a try!

    Katie xoxo

    Reply
  5. milky

    September 14, 2018 at 5:22 pm

    how should the semolina be? in powder?

    Reply
    • hannahhossack

      September 15, 2018 at 11:25 am

      Hi, yes, you want powdered semolina. It just helps to soak up some of the liquid from the filling and stop your pastry going soggy.

      Reply
      • Kim

        December 5, 2018 at 8:32 am

        what could I use as an alternative to the semolina? Would almond meal work?

        Reply
        • hannahhossack

          December 5, 2018 at 9:22 pm

          Hi Kim, almond meal should work, though I think breadcrumbs would be a better alternative.

          Reply
  6. Fiorella

    June 20, 2019 at 2:13 am

    Hi, can’t wait to make this one, I don’t have fresh blueberries, what happens if I use frozen blueberries? I’m planning on baking it this Friday Thank you.

    Reply
    • hannahhossack

      June 21, 2019 at 2:31 pm

      Hi Fiorella, I don’t recommend using frozen blueberries as they tend to create more juice so you may end up with a soggy pie. The cold will also make the pastry brittle and difficult to work with so you will struggle to create the lattice topping without the pastry cracking.

      Reply
      • Tony Bapuji

        April 30, 2020 at 10:15 pm

        If you had no other choice but frozen I wonder if you could let them thaw and drain the juice and use it for something else, so that they wouldn’t be too soggy or cold.

        Reply
        • hannahhossack

          May 1, 2020 at 7:22 am

          I can’t really say without testing it but it’s worth a try!

          Reply
  7. Karla

    October 25, 2019 at 7:13 pm

    5 stars
    This pie is perfection! Thank you so much for the recipe. I first made this pie over a year ago for my boyfriend’s birthday. Since then he has repeatedly begged me to make this, even convincing me to bring the pie down to London to share with his aunt. Today was the 5th time I’ve made the pie and it’s in the oven now waiting to be devoured. We like to pair it with vegan ice cream. I’ve made it once with frozen berries, but some of the berries in the frozen mix are quite tart, like current berries, and there was too much liquid once baked. I’m very happy I’ve found this recipe and took the chance in making it last year before there were any reviews. Delicious! x

    Reply
  8. Rina Hiraiwa

    July 30, 2020 at 11:13 am

    5 stars
    These worked out so perfectly! THANK YOU for the recipe.

    Reply

Trackbacks

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