Vegan Berry Pie – Namely Marley

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This delicious vegan berry pie features a perfectly sweet berry pie layer nestled between a crisp, buttery crust and lattice topping.

Check out my Vegan Chocolate Meringue Pie. It is a beauty. Or there’s my vegan pecan pie, which always gives everyone the “deer in the headlights” look. Oh well.

A slice of vegan berry pie sits on a plate. There is ice cream on top. Behind it is another slice and a bowl of fresh blueberries.

I love a slice of pie for dessert, whether it’s my vegan key lime pie or my vegan peanut butter pie, or even my vegan pecan pie. As you can see, I really love pie!

This vegan berry pie is a favorite because it’s relatively easy to make and uses a mix of my favorite berries, raspberries, blackberries, and blueberries. I have a special ingredient that I like to use that creates the perfect consistency. Nobody wants a queen pie!

Looking into a berry pie with a few slices cut out.

the main ingredient

Here are the ingredients you will need for this recipe:

  • Vegan Pie Crust — If you want to make a lattice or top crust, you’ll need a double crust vegan pie crust. Otherwise, you can just serve it with a single crust.
  • Mixed Berries — I used a mix of raspberries, blackberries and blueberries. You can use fresh or frozen.
  • sugar
  • Lemon Juice – You can use fresh squeezed or bottled lemon juice.
  • Cornstarch
  • Chia seeds — I use 2 tablespoons of ground chia seeds and they are my secret ingredient for creating a firm center for this berry pie. I list this as optional, but I highly recommend it.
  • Vegan butter
  • Vegan Egg Wash — I use a vegan egg wash of melted vegan butter and it works perfectly.

How to Make Vegan Berry Pie

  1. Roll out a disk of pie dough to fit a 9-inch pan, leaving a slight overhang. Cover and refrigerate.
  2. Add berries, sugar and lemon juice to a saucepan over medium heat.
    Pouring sugar into a saucepan with mixed berries.
  3. Simmer until the berries release their juices, about 5 minutes.
  4. Reduce the heat to low and spoon about ½ cup of the berry sauce into a bowl.
  5. Add the cornstarch and stir until combined to form a slurry.
    Cornstarch being poured into a bowl with berry juice.
  6. Turn the heat back up to medium and let the berries simmer again.
  7. Gently stir in the berry slurry, being careful not to burst the berries.
    A berry slurry being poured into a saucepan with more berries.
  8. Cook until thickened, about 3 to 5 minutes.
    A hand holds a spatula, using it to stir berries in a saucepan.
  9. Remove from heat and add vegan butter.
    Vegan butter being poured from a bowl into a saucepan with berry sauce.
  10. Then add the chia seeds. Keep the sauce aside to cool.
    Ground chia seeds being poured into a saucepan with a berry sauce.
  11. Pour the blueberry filling into the prepared pie crust.
    Berry filling being poured from a saucepan into a prepared pie crust.
  12. Add the lattice topping.
    Dough strips are added to the top of the berry pie.
  13. Brush crust with vegan egg wash.
    Brushing vegan egg wash onto a baked pie crust.
  14. Wrap the edges of the pie with aluminum foil, then bake for 40 minutes, removing the foil tent at about 20 minutes.
    A lattice pie has an aluminum tent around the edge.
  15. Let the pie chill for 2 hours.
    Looking down on a freshly baked pie with a lattice topping.

Storage Tips

Refrigerate the pie, covered, for up to 10 days. Whole pies or individual slices can be frozen in a suitable freezer-safe container for up to 2 months. To defrost, transfer to refrigerator overnight.

Serving advice

Serve slices of pie with any of the following:

A slice of berry pie sits on a plate with the rest of the pie.

Why this recipe is a winner

  • Summer flavor — There’s nothing quite like berry pie in summer, but you can make this one year-round serving using frozen berries.
  • A family favorite — Everyone loves a pie mixed with the best berries!
  • Freezer friendly – Make this pie ahead of time and freeze it (whole pie or individual slices) to serve later.

Vegan pie is a favorite

If you like this vegan berry pie, here are more vegan pies you’ll want to try!

Here are more vegan pie recipes to try.

A slice of vegan berry pie sits on a plate.

Prevent your screen from going dark

For the berry pie:

  • Roll out a disk of pie dough to fit a 9-inch pan, leaving a slight overhang. Cover and refrigerate.

  • Add berries, sugar and lemon juice to a saucepan over medium heat.

  • Simmer until the berries release their juice 5 minutes.

  • Reduce the heat to low and spoon about ½ cup of the berry sauce into a bowl. Add the cornstarch to the bowl and stir until combined to form a slurry.

  • Turn the heat back up to medium and let the berries simmer again. Pour in the berry slurry. Stir gently, being careful not to burst the berries, and cook until thickened 3 to 5 minutes.

  • Remove from heat and add vegan butter and chia seeds. Stir gently. Set aside to cool for a few minutes.

  • Pour the blueberry filling into the prepared pie crust.

For the Lattice Topping:

  • Roll out the second dough disc into a 12-inch circle on a lightly floured counter. Use a pizza cutter to cut 10 strips about 1 inch wide.

  • A strip: Place 5 longest strips across the pie, evenly spaced.

  • B Strips: The remaining strips are referred to as B strips. Pull back every other strip of dough and place under one of the B strips. Drag the A strips over the B strips. Now alternate and pull back the other A strips and add another B strip of dough. Pull that strip up and those. Repeat this process. Trim any strips hanging over the edges and then pinch the crusts together and crimp the edges.

  • Brush the top of the crust with vegan egg wash. Cover the edges with a little foil.

Pie baking

  • Bake at 400°F/200°C 20 minutes, until golden brown on top. Remove the pie crust shield and bake for another 20 to 25 minutes.

  • Remove the pie from the oven and transfer to a wire rack to cool 1 to 2 hours. Once the pie has cooled, you can refrigerate it or cut it into slices and serve.

(The products above contain sponsored links to products we use and recommend)

I used a mixture of frozen blueberries, blackberries and raspberries.
If you don’t want to lattice, you can add a second crust in one layer, cutting slits in the top crust to allow steam to escape.

Chia seeds

A berry pie can flow very easily, however, adding chia seeds is my secret ingredient. You can add chia seeds whole, but the small seeds can get stuck in your teeth. Grind the chia seeds and measure out two tablespoons for a perfectly firm, but moist filling.

Calories: 256kcal | Sugars: 43g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fats: 1g | Monounsaturated fats: 1g | Trans fats: 1g | Cholesterol: 1mg | Sodium: 145mg | Potassium: 73mg | Fiber: 3g | Sugar: 25g | Vitamin A: 132IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 4mg

The nutritional information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist consultation.

This post was originally published in 2017 and was updated in 2022 to include new photos, new text, and an updated recipe.

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