Blueberry Pie Recipe

Nov 11, 2015 | Dessert, Vegetarian Recipes

Hello my hungry friends,

So last week I made yet another pie! I know I know… but hey, I love pie!

I had a lot of fun making this blueberry dessert, even though it was a challenge working with dough around Ava. She is a quick little bugger sometimes! Anyways, this pie was for a get together we went to and of course I wanted to showcase my pie skills so I kinda went all out. I have really been enjoying my zester lately and decided to add some lemon zest to spike up some more flavor to the pie as well as decorate my crust to make it fancy!

It was an interesting result that left the pie plate empty. I hope that you find this recipe just as enjoyable as our friends did and are able to create the same experience for your loved ones this holiday season.


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Blueberry Pie
Serves 8
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Prep Time
25 min
Cook Time
50 min
Prep Time
25 min
Cook Time
50 min
  1. Pie Crust (Homemade is best)
  2. 4 cups of frozen blueberries
  3. 4 cups of fresh blueberries (for a juicier pie)
  4. 1/2 cup unrefined coconut sugar
  5. 1/3 cup cornstarch(buy organic to ensure it's gmo-free)
  6. 2-3 T lemon juice
  7. 3-5 T lemon zest
  8. 2 T Cinnamon
  9. 1 T butter
  10. Egg yolk & water
  1. Preheat oven 425°
  2. Roll out pie crust and place into 9 inch pie plate. Poke fork in bottom (in at least 2 times to ensure air comes through)
  3. Mix blueberries with lemon juice and set aside.
  4. Mix your cornstarch, sugar and cinnamon together. Make sure there is consistency in the texture, no chunks.
  5. Mix in with your blueberries and place into pie plate. Sprinkle zest over top and place butter cubes throughout the top as well.
  6. Use your imagination for the top of the pie crust, I have an assortment of stamps I use for my crusts and decided to use sunflowers on one side and latticed the other side.
  7.  Using your egg yolk and water mixture, brush over your crust and cover edges with a crust cover (trust me, so much easier than foil!)
  8. Bake for 35-40 minutes.
  9. Remove crust cover and bake for another 10-15 minutes.
  10. Remove from oven and let cool.
  11. Top with coconut whipped cream and enjoy!
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Be sure to snap a photo & hashtag #omlivin during or after making this recipe! I would love to know how it turned out for you!

Question of the Day:

What is your favorite type of pie to enjoy during the fall? You might just see a recipe soon! Let me know in the comments down below! 

Be sure to check back on Tuesdays for more plant based recipes & culinary tips or you can always subscribe to my newsletter!! Also if you decide you’re up for the challenge by replicating this recipe, be sure to post a picture on | Instagram | Google+ | Twitter | for the Om Livin’ community to see (with the #omlivin). Lets spread the plant based love!! ❤ ॐ❤!
Written By: Ashleigh Nicole

Written By: Ashleigh Nicole

Ashleigh is a mother & wife who enjoys blogging in hopes to change this world for the better. Wanting to heal others inside-out as well as healing our planet Earth. Her passions include balancing the mind through meditation, knowledge & conscious parenting, the body through plant based eating, alternative medicine, & yoga, and the soul through up cycling, gardening, & sustainability. Keep your life balanced & subscribe to her weekly emails, like OmLivin’ on FB or check her out on Google+ for more.

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Hi I'm Ashleigh & I am on a mission to live a more peaceful harmonic lifestyle, whether it be through attachment parenting, plant based eating, up cycling or meditation. Come join me & start your path towards enlightenment & better living!

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