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Blueberry Pie with Purple Berry Crust

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  • Author: Joscelyn Abreu
  • Total Time: 1 hour 20 mins
  • Yield: 810 slices 1x


This delicious take on blueberry pie adds blueberries to the crust as well, creating a subtly purple crust after baking. This pie is vegan friendly, refined sugar free, and includes a gluten-free alternative!



Purple Berry Crust: (gluten-free version below)

Blueberry Filling:

Gluten-Free Purple Berry Pie Crust:


Purple Berry Crust:

  1. Combine flour(s), and salt (and xanthan gum if making gluten-free version) in a small bowl or food processor. Blend in shortening/butter just until crumbly and no large chunks of fat remain.
  2. If using freeze dried berries, combine blueberry powder and 2–3 tablespoons water in a separate bowl to make a paste.
  3. Add berry paste or puree to flour mixture, along with sweetener, mixing just until combined.
  4. Stir in cold water, one tablespoon at a time, just until flour comes together to form a ball of dough.
  5. Knead a few times, if needed, to get a uniform color. Shape into a flat disc, cover, and refrigerate while you make the filling.


  1. Preheat oven to 375ºF.
  2. In a medium bowl, mash half of the blueberries to release their juices.
  3. Stir in sugar, tapioca starch, lemon zest and juice.
  4. Fold in remaining whole berries and set aside while you roll out crust.

Roll Pie Crust:

  1. My Pie Plate is considred deep dish, so use a deep dish pan if you can. If not, you may have extra filling left over.
  2. Cut a little less than half of the dough from the disc. Shape into a circle and place between two sheets of parchment paper to roll out.
  3. Roll crust into a large circle, a few inches larger than your pie plate.
  4. Transfer the crust to your pie plate. Use the parchment paper to invert your crust into the pan, if it’s delicate.
  5. Gently fit the crust into the bottom and up the sides of the pan. Trim off any excess and add the dough to the other disc.
  6. Refrigerate bottom crust while you prepare the top crust.
  7. You can make a lattice crust or place a whole sheet of crust on top of your pie, just remember to cut a few slits for steam to escape.
  8. To make the crust like in the pictures, roll out the second larger disc of dough into a long oval, about the same width as your pie plate, if not larger.
  9. To make the twisted lattice, cut the dough widthwise into 1/4-inch strips. I used about 30 strips, but you can space them out or make the strips wider to take up more space.
  10. Twist two strips together and set aside. When you have your lattice strips all done, remove the bottom pie crust from the fridge and fill with blueberry filling.
  11. Weave the strips into a lattice pattern on top of the filling, trimming any that hang over the edge.
  12. Leave the edge plain, or use a cutter or hand cut leaves to decorate the edge.
  13. Place pie onto a baking sheet and bake for 45–60 minutes, just until crust is lightly brown and filling is bubbly. If crust edges begins to brown too much, cover the edges with tin foil halfway through baking.
  14. The center of the pie will be liquidy if cut right after baking. The filling begins to set as it cools. I find the pie is much better the next day.


*Measure blueberry powder after grinding. I make berry puree by cooking 1 cup frozen blueberries/blackberries with a few tablespoons water. I find frozen berries have more of a bright color than fresh ones. Cook down and mash well. Strain through a sieve to smooth.
**An egg helps crust to be more flexible when rolling, but you can also use extra water.

  • Prep Time: 30 mins
  • Cook Time: 50 mins
  • Category: pies, vegan, dessert