This Vegan Blackberry Pie is easy to make and incredibly delicious! A flaky, buttery crust surrounds juicy, bursting fresh blackberries. Top this warm fruit pie with dairy-free ice cream for the most divine dessert!

Vegan blackberry pie.

Fresh blackberries are wonderful in this pie but frozen can work as well! And the homemade pie crust is very simple to make although you can certainly buy a premade one.

Don’t be intimidated by the thought of making a blackberry pie from scratch! Just like my Blackberry Scone recipe, it’s actually pretty easy! Simply prepare the double crust and pop it in the refrigerator to chill while working on the berries.

Gently toss the blackberries with a few ingredients to bring out their amazing flavor and to thicken the filling.

Line a pie plate with one rolled-out portion of dough, spread the berries inside, and top them with the other rolled-out portion. Pinch the top and bottom layers together, bake, and enjoy!

Who knew homemade berry pie could be so easy!?

Eating blackberry pie.

If you love fruit recipes like me, be sure to try my Cherry Pie, Strawberry Cobbler, Blueberry Cobbler, Apple Galette, and Peach Crisp

And if you’re looking for a full vegan meal, serve this fresh blackberry pie with Chickpea Patties, Orzo Pasta Salad, and Broccoli Salad.

Reasons To Love This Pie

  • Easy to make
  • No eggs, no dairy
  • Flaky, buttery crust
  • Thick and juicy filling
  • Uses fresh blackberries

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Ingredients And Substitutions

Labeled ingredients for blackberry pie.
  • Flour – Use all-purpose for a light and airy crust.
  • Sugar – Cane sugar sweetens the crust and blackberry filling.
  • Vegan Butter – Any kind works. Add a pinch of salt if yours is unsalted.
  • Water – Cold water moistens the dough while helping to keep the butter solid.
  • Blackberries – Fresh or frozen both work here.
  • Cornstarch – This helps to thicken the filling. Tapioca starch or arrowroot powder can be used instead.
  • Lemon – Lemon juice brings out some of the tartness in from the berries.
  • Warmth – Pure vanilla extract and ground cinnamon adds warmth to the pie.
Blackberry pie with a flaky crust.

Step-by-Step Instructions

Here are some quick visual steps. Find the full recipe with exact measurements on the recipe card below.

For The Pie Crust

Cutting vegan butter into the flour.

Whisk the flour and sugar together. Then, cut the butter in until it’s crumbly. Stir as you add the water in a little at a time. It will start to clump together.

Homemade pie dough prepped for chilling.

Squeeze the dough together, working the small dryer bits into it, for a minute or two. Roll it into a ball and cut it in half. Form two discs, cover them with plastic wrap, and place them in the refrigerator for an hour.

Pie Filling And Assembly

Start these steps after the dough has chilled for an hour.

Coated blackberries in a bowl.

Add the blackberries, cane sugar, cornstarch, lemon juice, vanilla, and cinnamon to a large bowl. Gently fold them together and set this aside. 

Rolling out pie dough.

Roll out one of the discs and press it into the pie pan. Place this in the refrigerator for now. Roll out the second disc of dough to the size of the top of the pie pan.

Fresh blackberries in a pie pan.

Pour the berries into the pie plate. Add a few small cubes of vegan butter on top of the berries. Lay the other sheet of dough on top and cut slits into it for ventilation. Or, slice it into strips to create a lattice top layer (instructions on the recipe card below).

Blackberry pie ready for the oven.

Press the two layers of crust together at the edge and trim off the excess. Pinch the edges into a triangle pattern or add decorative lines with the tines of a fork. Brush plant milk over the top of the dough for a golden color. Sprinkle cane or turbinado sugar on top.

Bake

Place the pie in the freezer for a few minutes so the crust can get cold again. Bake it for 30 minutes, then lower the temperature and cook it for another 40-50 minutes until it’s golden brown and bubbling. 

Fresh blackberry pie with vegan ice cream.

Hint: If the dough is shrinking back while you’re trying to roll it out, let it sit for a few minutes before rolling it out again.

Notes And Helpful Tips

  • Add flour to the roller and dough if the dough sticks at all. 
  • Don’t over-stretch the dough because it will shrink back. It’s better to let it rest for a few minutes and then roll it out more if needed.
  • Chilled dough prevents shrinking in the oven and the cold ingredients help keep the crust airy and flaky.
  • Decrease the amount of sugar if your berries are very sweet and ripe.
  • Adding some vegan butter between the raspberries and the top crust creates a barrier between the two and a richer filling. 
  • Cooking the pie at a high temperature at first helps cook the crust and set the structure.

Storage & Reheat

Cover the pie and store it at room temperature for 2 days or in the refrigerator for 5 days. Individual slices can also be frozen for 3 months. Enjoy leftover slices cold, or warm them up for a few seconds in the microwave or oven.

I hope you loved this recipe! If you try it, please let me know what you think with a rating and comment below. Your feedback really supports my blog and is helpful to other readers! 🙂 You can stay updated on my latest recipes by following me on Pinterest and joining my Email List.

Up close view of blackberry pie.

Vegan Blackberry Pie

This homemade Vegan Blackberry Pie is easy to make and so delicious! It has a flaky, buttery crust and juicy, bursting fresh blackberries, Yum!
5 from 1 vote
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Bonnie – Serene Trail

Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Chill Time: 1 hour
Total Time: 2 hours 30 minutes
Servings: 8
Calories: 432kcal

Ingredients

2 Pie Crusts (or use store-bought)

Pie Filling

For Assembling

  • 2 tbsp vegan butter
  • 1 tbsp plant milk
  • 1 tbsp cane or turbinado sugar

Instructions

Double Pie Crust (skip if using pre-made)

  • In a large bowl, whisk the flour and cane sugar together. Cut the cold butter into the mixture with a pastry cutter or fork until it’s crumbly. Stir the dough as you add the cold water a little at a time. It should start to clump together and become resistant to stirring.
  • With your hands, squeeze the dough together to incorporate all the pieces. Only work with it for a minute or two to keep it tender. Form the dough into a ball and cut it in half. Then, shape it into two discs, cover them with plastic wrap, and place them in the refrigerator to chill for at least an hour.

Filling (prepare after the dough has chilled for 1 hour)

  • Wash the blackberries and add them to a large bowl along with the other filling ingredients. Stir everything together and let it sit while rolling the dough.
  • Sprinkle a little flour over a smooth surface. Roll out one of the discs to about 1 inch larger than the size of the pie plate. Add more flour to the roller and dough if the dough sticks. Let it rest for 5 minutes.
  • Drape it over the pie plate and gently press it down into it. Place it in the refrigerator for now. Roll out the second dough disc to the size of the top of the pie pan. Leave it to rest for now.
  • Stir the filling once again and pour it into the dough-covered pie plate. Dot it with small cubes of butter above the berries for a richer filling. Lay the sheet of dough on top and cut slits into it for ventilation. Or, slice it into strips to create a lattice top layer (instructions below). Press the two layers o crust together at the edge and pinch off the excess.
  • Pinch the edges of the dough into a triangle pattern or add some decorative lines with the tines of a fork. Brush plant milk over the top of the pie dough for a golden color. Sprinkle sugar over the pie.

Chill And Bake

  • Place the pie in the freezer for 10-15 minutes so the crust can reset. Preheat the oven to 400°F. Bake it for 30 minutes. Then, lower the temperature to 375°F and bake it for an additional 40-50 minutes. Cover the pie with foil toward the end if the crust starts browning too much.
  • The pie is done when the crust is golden brown and the filling is bubbling. Let it cool for 2-3 hours before cutting into it, if possible.

Video

Notes

For frozen blackberries: thaw them, drain the excess liquid, and pat them dry.
For lattice topping: Roll out the second disc of dough to the size of the pie plate. Slice the dough into strips with a knife or pizza cutter. Lay several strips ver the pie in a vertical direction. Then, lay several strips in a horizontal direction. Lift every-other vertical strip as you lay the horizontal strips down. Leave some gaps between strips to allow for ventilation while it’s baking. 
Notes and Helpful Tips
  • Add flour to the roller and dough if the dough sticks at all.
  • Don’t over-stretch the dough because it will shrink back. It’s better to let it rest for a few minutes and then roll it out more if needed.
  • Chilled dough prevents shrinking in the oven and the cold ingredients help keep the crust airy and flaky.
  • Decrease the amount of sugar if your berries are very sweet and ripe.
  • Adding some vegan butter between the raspberries and the top crust creates a barrier between the two.
  • Cooking the pie at a high temperature helps cook the crust and set the structure.

Nutrition

Serving: 1 slice | Calories: 432kcal | Carbohydrates: 37.7g | Protein: 3.2g | Fat: 29.8g | Saturated Fat: 13.3g | Sodium: 613mg | Potassium: 680mg | Fiber: 4.9g | Sugar: 21.2g | Calcium: 29mg | Iron: 1mg

The nutritional information provided is an estimate from third-party calculations.

Did you make this recipe?I’d love to hear what you think! Drop a comment below or share it on Instagram and tag me @serene.trail.
Pinterest pin image of vegan blackberry pie.

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