Vegan Berry Pie

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

Check out my Vegan Chocolate Meringue Pie. It’s a beauty. Or there’s also my Vegan Pecan Pie, which always gives everyone that “deer in the headlights” look. Oh yeah.

A slice of vegan berry pie sits on a plate. It has ice cream on top. There is another slice behind it 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 blend of my favorite berries, raspberries, blackberries, and blueberries. I have a special ingredient I love to use that creates the perfect consistency. No one wants a runny pie!

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

Key Ingredients

  • Lemon — We’ll use both the zest and the juice of the lemon.
  • Oats — I used rolled oats for this recipe, but you can substitute instant oats.
  • Chia — We’ll add some ground chia seeds to create a thicker texture. You can use whole chia seeds; I just prefer ground because it creates a smoother finished texture.
  • Syrup — I used maple syrup, but you can substitute agave nectar.
  • Milk — We’ll use almond milk for the best overnight oats! Substitute your favorite plant-based milk.
  • Yogurt — I love adding some plant-based yogurt (plain, unsweetened) for an even more tangy flavor.
  • Protein Powder — I add some vanilla protein powder for increased flavor and nutrients. If your protein powder is not sweetened, you may want to add an extra teaspoon or two of sweetener.
  • Cornstarch — We’ll use cornstarch to thicken the lemon curd topping.
  • Turmeric — A pinch of turmeric makes that lemon curd sunny yellow.
  • Vegan pie crust — You’ll need a double crust vegan pie crust if you want to do a lattice or top crust. Otherwise, you can simply serve it with a single crust.
  • Mixed berries — I used a mixture of raspberries, blackberries, and blueberries. You can use fresh or frozen.
  • Sugar
  • Lemon juice — You can use freshly squeezed or bottled lemon juice.
  • Cornstarch
  • Chia seeds — I use 2 tablespoons of ground chia seeds and it’s my secret ingredient for creating a firm center for this berry pie. I list it as optional, but I highly recommend it.
  • Vegan butter
  • Vegan egg wash — I use a vegan egg wash of melted vegan butter combined with a bit of soy milk, and that works perfectly.

How to Make Vegan Berry Pie

  1. Roll one of the pie dough discs to fit a 9-inch pan, leaving some overhang. Cover and refrigerate.
  2. Add berries, sugar, and lemon juice to a saucepan over medium heat.
    Sugar is being poured into a saucepan with mixed berries.
  3. Simmer until the berries release their juices, around 5 minutes. 
  4. Turn heat down to low and spoon about ½ cup of the berry sauce into a bowl.
  5. Add the cornstarch and stir until combined to create a slurry. 
    Cornstarch is being poured into a bowl with berry juice.
  6. Turn the heat back up to medium and let the berries come back to a simmer.
  7. Gently stir in the berry slurry, being careful not to burst the berries.
    A berry slurry is being poured into a saucepan with more berries.
  8. Cook until thickened, around 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 is being poured from a bowl into a saucepan with a berry sauce.
  10. Then add ground chia seeds. Set the sauce aside to cool.
    Ground chia seeds are being poured into a saucepan with a berry sauce.
  11. Pour the blueberry filling into the prepared pie crust.
    Berry filling is being poured from a saucepan into a prepared pie crust.
  12. Add the lattice topping.
    Strips of dough have been added on top of a berry pie.
  13. Brush the crust with vegan egg wash.
    Vegan egg wash is being brushed over an unbaked pie crust.
  14. Wrap the edges of the pie with aluminum foil, then bake for 40 minutes, removing the foil tent at around 20 minutes.
    A lattice pie has an aluminum tent around the edges.
  15. Allow the pie to cool for 2 hours.
    Looking down on a freshly baked pie with a lattice topping.

Storage Tips

Cover and store the pie in the fridge for up to 10 days. The entire pie or individual slices can be frozen in appropriate freezer-safe containers for up to 2 months. To defrost, transfer to the fridge overnight.

Serving Suggestions

Serve slices of pie with any of the following:

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

Why This Recipe is a Winner

  • SUMMERTIME FLAVOR — There’s nothing like a berry pie in the summer, but you can serve this one year-round by using frozen berries.
  • FAMILY FAVORITE — Everyone loves a pie infused with all the best berries!
  • FREEZER FRIENDLY — Make this pie ahead and freeze it (the whole pie or individual slices) to serve later.

Vegan Pie Favorites

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

Here are even more vegan pie recipes to try.

A slice of vegan berry pie sits on a plate.

Vegan Berry Pie

This favorite vegan berry pie recipe includes a tender berry pie filling with a golden and flakey vegan pie crust. Serve your slices with vegan ice cream on top!
5 from 7 votes
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 45 minutes
Resting Time: 2 hours
Total Time: 2 hours 55 minutes
Servings: 12
Calories: 256kcal


  • vegan pie crust (double crust)
  • 7 cups mixed berries (fresh or frozen)
  • 1 cup granulated sugar
  • 1 tablespoon lemon juice
  • 5 tablespoons cornstarch
  • 2 tablespoons ground chia seeds optional, but recommended
  • 2 tablespoons vegan butter
  • vegan egg wash


  • Preheat oven to 400°F/200°C.

For the Berry Pie:

  • Roll one of the pie dough discs to fit a 9-inch pan, leaving some overhang. Cover and refrigerate.
  • Add berries, sugar, and lemon juice to a saucepan over medium heat.
  • Simmer until the berries release their juices, around 5 minutes.
  • Turn heat down 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 create a slurry.
  • Turn the heat back up to medium and let the berries come back to a simmer. Pour in the berry slurry. Gently stir, being careful not to burst the berries, and cook until thickened, about 3 to 5 minutes.
  • Remove from heat and add vegan butter and chia seeds. Gently stir. Set aside to cool for a few minutes.
  • Pour the blueberry filling into the prepared pie crust.

For the Lattice Topping:

  • On a lightly floured counter roll out the second dough disc into a 12-inch circle. Use a pizza cutter to cut into 10 strips, about 1 inch wide.
  • A Strips: Lay 5 of the longest strips across the pie, equally spaced.
  • B Strips: The remaining strips are referred to as B strips. Pull back every other A strip of dough and lay one of the B strips down. Pull the A strips back up, over the B strips. Now alternate and pull back the other A strips and add another B strip of dough. Pull those up and over that strip. Repeat this process. Trim any strips hanging over the edge 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 bit of foil.

Baking the Pie

  • Bake at 400°F/200°C for 20 minutes, until the top is golden brown. 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 for 1 to 2 hours. Once the pie is cooled you can refrigerate it or cut into slices and serve.

Recommended Equipment

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I used frozen blueberries, blackberries, and raspberry mix.
If you don’t want to do the lattice, you can add the second crust in one layer, cutting slits in the top crust to allow steam out.

Chia Seeds

A berry pie can very easily get runny, however, adding chia seeds is my secret ingredient. You can add the chia seeds whole, but the tiny seeds can get stuck between your teeth. Grind the chia seeds and measure out two tablespoons for a perfectly firm, but moist filling.
Calories: 256kcal | Carbohydrates: 43g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 145mg | Potassium: 73mg | Fiber: 3g | Sugar: 25g | Vitamin A: 132IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 4mg

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

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

15 Responses to Vegan Berry Pie

  1. Avatar thumbnail image for MarlyLorin Asher Reply

    It is in the oven so I don’t know the end result. Is there a reason that you did not soak the chia seeds in a few tablespoons of water as one would do with a pudding —that would give a gel without the noisome bits. /s/ very novice baker

    • Avatar thumbnail image for MarlyMarly

      Hi Lorin. Great question! Yes, we don’t soak the chia seeds first because we want them to soak up the liquid the comes from the berries as they bake. That’s how the chia seeds create a thicker pie filling. It’s my favorite pie baking secret – don’t tell anyone!!! Just kidding!

  2. Avatar thumbnail image for MarlyAngelica Reply

    5 stars
    This was my first vegan bake recipe and it came out perfect!

    • Avatar thumbnail image for MarlyMarly

      Hi Angelica. I’m so glad you liked this berry pie recipe! And congrats on your first vegan bake!!

  3. Avatar thumbnail image for MarlyMaria Reply

    5 stars
    Best berry pie recipe ever!

  4. Avatar thumbnail image for MarlyKim CA Reply

    omg! Im starving ! So looking forward to prepare this recipe. Thanks for sharing so nice content 🙂 Greetings from CA

  5. Avatar thumbnail image for MarlyDoria Reply

    5 stars
    I couldn’t believe how easy it was and the filling was nice and firm. Served it over the holidays. Everyone loved this pie!

    • Avatar thumbnail image for MarlyMarly

      So glad to hear it, Doria!

  6. Avatar thumbnail image for MarlyOlivia Reply

    5 stars
    The chia seeds worked! My pie had the best consistency. Thanks!

  7. Avatar thumbnail image for Marlypatricia Reply

    Do you measure your chia seed after it is ground or before it is ground?

    • Avatar thumbnail image for MarlyMarly

      Hi Patricia, Great question! I measure it after it is ground. I’ll be sure to note that in the recipe.

  8. Avatar thumbnail image for MarlyNancy Reply

    In the directions for the vegan berry pie, it says syrup, but in the list of ingredients it doesn’t call for it. I’ve looked over it a few times. Am I missing it or was it forgotten in the ingredients. Looking forward to your reply

    • Avatar thumbnail image for MarlyMarly

      Thanks, Nancy. I was experimenting with different sweeteners before landing on coconut sugar. The recipe is fixed now. However, if you’d rather use a syrup sweetener, like maple syrup, just replace the coconut sugar with the same measurement. Hope you love it!

  9. Avatar thumbnail image for MarlyKara Reply

    5 stars
    I love a good fresh berry pie, and I love the idea of using chia seeds as a thickener for the filling!

    • Avatar thumbnail image for MarlyMarly

      Thanks, Kara! I agree, using chia seeds works so nicely for pies!

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