Vegan Blueberry Meringue Pie

Vegan Blueberry Meringue Pie

Creating the Vegan Blueberry Meringue Pie has been a delightful journey for me. The inspiration came from a nostalgic craving for the traditional lemon meringue pie my grandmother used to make, but I wanted to give it a modern, vegan twist. I remember the first time I attempted this recipe, I was a bit skeptical about using aquafaba for the meringue. However, after whipping it into stiff peaks, I was amazed at how beautifully it mirrored the texture of egg whites. The Vegan Blueberry Meringue Pie quickly became a favorite in my household, and I’m thrilled to share it with you.

The Perfect Vegan Dessert

The process of making the Vegan Blueberry Meringue Pie starts with the crust. I always use a combination of all-purpose flour and superfine sugar to achieve that perfect balance of sweetness and flakiness. The trick is to keep the plant-based butter as cold as possible and not to overwork the dough. This ensures a tender, flaky pastry that complements the zesty blueberry filling. As the crust bakes to a golden brown, the aroma fills the kitchen, creating an inviting atmosphere that makes the wait worthwhile.

The Blueberry Filling

For the filling, fresh or frozen blueberries work wonderfully, giving flexibility depending on the season. I love how the blueberries burst and release their juices when cooked, melding perfectly with the lemon zest and cinnamon. The addition of tapioca starch helps thicken the mixture, ensuring it sets nicely in the pie crust. This part of the Vegan Blueberry Meringue Pie is where the magic happens; the vibrant purple hue of the filling is both visually stunning and deliciously tangy.

The Meringue Magic

The crowning glory of the Vegan Blueberry Meringue Pie is the aquafaba meringue. It still amazes me how chickpea water can transform into a fluffy, glossy meringue. The key is patience and a grease-free bowl, achieved by rubbing a lemon wedge around it before whisking. As I spread the aquafaba meringue over the blueberry filling, I love to create decorative swirls and peaks. Sometimes, I use a blowtorch to give the meringue a light golden brown finish, adding an extra layer of visual appeal and texture. Sharing this pie with family and friends always brings smiles and requests for seconds.

Chef’s Notes- Vegan Blueberry Meringue Pie

• Aquafaba Meringue Tips: Ensure your mixing bowl and whisk are completely grease-free for best results with the aquafaba meringue. Wipe them down with a lemon wedge before starting.
• Pastry Handling: Handle the dough as little as possible to keep the pastry light and flaky. Overworking can lead to a tough crust.
• Chilling the Dough: Chilling the dough is crucial. It prevents the butter from melting too quickly and ensures a tender crust.
• Blueberry Filling Consistency: If your filling is too runny, let it simmer a bit longer to thicken up. If it’s too thick, you can add a tablespoon of water or lemon juice.
• Blind Baking the Crust: Use pie weights or dried beans to keep the crust from puffing up. Removing the weights and parchment for the last few minutes of baking ensures a golden, crispy base.
• Even Meringue: When adding the meringue, start from the center and work your way out to create an even layer. Use the back of a spoon to create decorative swirls.
• Browning the Meringue: For a professional touch, lightly brown the meringue peaks using a kitchen blowtorch or under the broiler. Keep a close eye to avoid burning.
• Serving Suggestion: Serve the pie chilled with a dollop of coconut whipped cream or a scoop of dairy-free vanilla ice cream for an extra treat..

Vegan Blueberry Meringue Pie

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Dive into this delightful Vegan Blueberry Meringue Pie! A plant-based twist on the classic, it boasts a zesty blueberry filling, flaky vegan pastry, and a creamy aquafaba meringue. Perfect for impressing guests or treating yourself. This pie is a must-try for any dessert lover!

Course: DessertCuisine: American, VeganDifficulty: Medium

Print

Servings

8

slices

Prep time

40

minutes

Cooking time

30

minutes

Calories

421

kcal

Resting Time

2

hours 

Total time

3

hours 

10

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• Pastry Crust

• 1 1/3 cups all-purpose flour plus extra for dusting

• 1 tablespoon superfine sugar

• 1/2 cup cold plant-based butter cut into small cubes

• 1 tablespoon soy milk or soy cream

• 1 tablespoon coarse sugar for sprinkling

• Blueberry Filling

• 5 cups blueberries fresh or frozen

• Zest of 1 lemon

• 3/4 cup superfine sugar

• Pinch of ground cinnamon

• 1 tablespoon plant-based butter or margarine

• 4 tablespoons lemon juice about 2 lemons

• 4 tablespoons tapioca starch or cornstarch

• Meringue

• Wedge of lemon for wiping bowl

• 2/3 cup chilled aquafaba liquid from a can of unsalted chickpeas

• 1 1/4 cups powdered sugar

• 1/2 teaspoon vanilla extract

• Pinch of cream of tartar

Directions

• Prepare Pastry Crust – In a large mixing bowl, combine the flour and superfine sugar with a pinch of salt. Add the cold plant-based butter cubes and toss to coat. Using your fingertips, gently rub the flour into the butter until the mixture resembles coarse crumbs. Avoid overworking. Place the bowl in the freezer for 10 minutes. After chilling, gradually add ice-cold water (1 tablespoon at a time) until the dough just comes together. Form into a ball and wrap in plastic wrap. Chill for at least 1 hour.
• Roll Out Dough – Preheat oven to 375°F (190°C). Lightly flour your work surface and roll out the dough into a thick disc about 6 inches in diameter. Transfer to a 9-inch pie dish by wrapping it around a floured rolling pin. Line the pie dish with parchment paper and fill with baking beans or weights. Brush the edges with soy milk and sprinkle with coarse sugar. Bake for 20 minutes, then remove parchment and weights and bake for an additional 10 minutes until golden brown.
• Prepare Blueberry Filling – In a large saucepan over medium heat, combine half of the blueberries with lemon zest and superfine sugar. Cook until blueberries soften and sugar dissolves. Mash the mixture and bring to a boil before reducing to a simmer. Add ground cinnamon and a pinch of salt to the blueberry mixture and simmer until thickened (about 5-8 minutes). Reserve 4 tablespoons of this mixture in a separate bowl.
• Combine Ingredients – Add remaining blueberries and plant-based butter to the pan. In a small bowl, mix lemon juice with tapioca starch and water. Stir this mixture into the blueberries until thickened. Let the blueberry mixture cool for 5 minutes before spooning into the baked pie crust. Cover and refrigerate for at least 2 hours to set.
• Make Meringue – Rub a lemon wedge around your mixer bowl and whisk attachment to remove any grease. Add chilled aquafaba to the bowl and whisk on high speed until foamy (about 2 minutes). Gradually add powdered sugar, vanilla extract, and cream of tartar while increasing speed until stiff peaks form (about 5-8 minutes). Spoon whipped aquafaba onto the center of the pie, leaving some blueberry filling visible around the edges. Create decorative swirls using the reserved blueberry mixture.
• Finish Meringue – Optionally use a blowtorch or broil to lightly brown the meringue peaks before serving.

Equipment

• chef’s knife
• cutting board
• food processor
• baking sheet
• mixing bowls
• measuring cups and spoons
• Rolling Pin

Nutrition Facts

• Calories: 421kcal
• Fat: 11.5g
• Saturated Fat: 2.7g
• Cholesterol: 0mg
• Sodium: 0.4mg
• Potassium: 0mg
• Carbohydrates: 74.6g
• Fiber: 2.6g
• Sugar: 51.5g
• Protein: 3.4g
• Vitamin A: 0IU
• Vitamin C: 0mg
• Calcium: 0mg
• Iron: 0mg

FAQs- Vegan Blueberry Meringue Pie

Can I use frozen blueberries instead of fresh ones?

Yes, you can use frozen blueberries. Thaw and drain them before using to prevent excess moisture in the filling.

What can I substitute for aquafaba in the meringue?

If you don’t have aquafaba, you can try using a commercial egg replacer or a meringue powder designed for vegan recipes, but aquafaba is highly recommended for the best texture.

How long does the pie need to set before serving?

The pie should be refrigerated for at least 2 hours to allow the blueberry filling to set properly before adding the meringue and serving.

Can I make the pie crust ahead of time?

Yes, you can prepare and blind bake the crust a day in advance. Store it in an airtight container at room temperature until ready to use.

How should I store leftovers?

Store leftover pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days. The meringue may lose some of its texture over time, so it’s best enjoyed fresh.