Dairy Free Blueberry Pie

Total time3 hr 35 min

Prep time40 min

Cook time55 min

Few things say summer like a bubbling blueberry pie with a shatteringly golden crust, and this version serves 8 without a drop of dairy in sight. Cold dairy free butter is worked into the flour until the dough looks like coarse crumbs with pea-sized bits still visible — that's the secret to a flaky, tender crust that rivals any classic recipe. The filling gets a quick cook on the stovetop with lemon juice, lemon zest, and a touch of cinnamon, so the blueberries thicken into a jammy, fragrant mixture before they ever hit the oven. Letting that filling cool before it goes into the shell means no soggy bottom and clean, beautiful slices once the pie has fully set. A simple egg wash made with dairy free milk gives the top crust that deep, bakery-worthy color, and a sprinkle of coarse sugar adds just the right amount of crunch. The whole thing bakes on a preheated sheet pan to make sure the bottom crust cooks through properly — a small step that makes a big difference. Whether you're baking for a crowd with dietary needs or just want a pie that happens to skip the butter and milk, this one is genuinely hard to tell apart from the original.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

8 servings

For the crust

2 ½ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
See all
1 tbsp granulated sugar
1 tsp salt
1 cup dairy free butter, cold and cut into ½-inch cubes
6–8 tbsp ice water

For the filling

6 cups fresh or frozen blueberries
¾ cup granulated sugar
3 tbsp cornstarch
1 tbsp lemon juice
1 tsp lemon zest
¼ tsp ground cinnamon
¼ tsp salt
1 tbsp dairy free butter, cut into small pieces

For the egg wash

1 large egg
1 tbsp dairy free milk
1 tbsp coarse sugar (optional)

Instructions

1
Whisk together the flour, 1 tbsp granulated sugar, and 1 tsp salt in a large mixing bowl. Add the cold dairy free butter cubes and work them into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible.
2
Drizzle in the ice water 1 tbsp at a time, tossing with a fork after each addition, until the dough just holds together when pressed — it should not be sticky or wet. Divide the dough into two equal discs, wrap each in plastic wrap, and refrigerate for at least 1 hour.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!