Vegan Blueberry Pie with Streusel Top
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Learn more →Ingredients
8 servings
For the crust
- 1 ¼ cups all-purpose flour
- 1 tbsp granulated sugar
- ½ tsp salt
- ½ cup (1 stick) unsalted butter, cut into ½-inch cubes and chilled
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 3–4 tbsp ice water
For the filling
- 6 cups fresh blueberries (about 2 lb)
- ¾ cup granulated sugar
- 3 tbsp cornstarch
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- ¼ tsp ground cinnamon
- ⅛ tsp salt
For the streusel
- ¾ cup old-fashioned rolled oats
- ½ cup all-purpose flour
- ½ cup packed light brown sugar
- ¼ tsp ground cinnamon
- ¼ tsp salt
- 6 tbsp unsalted butter, melted and slightly cooledChef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
Instructions
- 1
Make the crust: Whisk together the flour, granulated sugar, and salt in a large bowl. Add the chilled butter cubes and work them in with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
- 2
Drizzle in 3 tbsp of ice water and stir with a fork until the dough just begins to come together, adding the remaining 1 tbsp water a few drops at a time if the dough is still dry. The dough should hold together when pressed but not feel wet or sticky.
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