Blueberry Crumb Pie



  • 4 c. frozen blueberries, thawed
  • ½ c. sugar
  • 1 tsp. lemon juice


  • 2 Tbsp. corn starch
  • 2 Tbsp. cold water

Crust and Topping:

  • 1½ c. all-purpose flour
  • ½ c. sugar
  • 1/8 tsp. salt
  • ¾ c. vegan margarine, chilled


  1. For the crust, combine the flour, sugar, and salt in a food processor. Cut the margarine into 1/2-inch pieces. And add to the flour mixture.
  2. Process until the butter is evenly distributed but the mixture is still crumbly (about 30 to 60 seconds).
  3. Reserve 1½ cups of the mixture for the topping; set aside. Press the remaining mixture into the bottom of a 9-inch glass pie plate.
  4. In a medium saucepan combine blueberries, sugar and lemon juice. Bring to a boil over medium heat, then turn down to a slow simmer.
  5. In a small cup, mix slurry until smooth. Pour into hot blueberries and simmer for another 15 min.
  6. Cool slightly, then pour into pie shell. Spoon the remaining topping evenly over the filling. Bake at 350 degrees for 45-50 min. or until golden.
Browse Cook(s): Brenda Walsh Micheff Sisters
Browse Theme(s): Desserts Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.