Blueberry Lime Pie with a coconut oil crust makes an easy tasty treat for the family. Even the lattice top is easy to do with this pliable dough. The hint of lime adds a bit of piquant to the sweetness of healthy fresh blueberries. Frozen berries can be used in this recipe with adjustments. This pie is vegan if made as directed.
Fresh blueberries make one of the the world’s easiest fruit pies. Just throw them in a bowl and mix them with a few ingredients. Pour them in a crust and bake. Viola! Tasty Dessert.
If you’re tempted to go buy a store bought crust. PLEASE try this dough recipe first. It’s really so easy and tastes WAY better than the store bought crusts I’ve tried. Plus it’s better for you. Just three ingredients and you know them well. Flour, water and coconut oil. Mix them together and roll out a pliable, easy to work with dough. Not kidding!
For years I made butter crusts. They all tasted fantastic but looked just horrible. The dough was difficult to work with for me. I could never make a Lattice crust or other pretty pie with any pie crust.
Coconut oil revolutionized my pie baking! In our Caramel Apple Pie recipe I tell you about my coconut oil pie crust discovery. Life changing! I am NOT a fan of shortening in ANYTHING. Flavorless and bad fats. Coconut oil is the way to go in my opinion.
This vegan coconut oil dough is a dream to work with. You will love it. And it tastes great. I hope you try it!
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Blueberry Lime Pie Recipe:
This pie is incredibly easy to make with the coconut oil crust I use. The crust is also vegan. I have never tried to make this dough with gluten free flour. Please let me know if you do. I’d love to know your results.
Crust NOTE: This dough is not made like other doughs. Do NOT refrigerate it as you may be used to with butter or shortening crusts. This oil coconut crust will harden and be unworkable if you do. If the Coconut oil is in liquid form in a very hot kitchen you may need to chill the dough a few minutes to firm it up, but that is all.
- This pie came out great for me just as written. HOWEVER, if you want to substitute cornstarch for the flour use about 4 Tablespoons of cornstarch.
- The berries you use will impact this recipe some. Small tiny blueberries and the larger blueberries are very different. If using large juicy berries increase the thickener about a tablespoon.
- The sugar called for is just enough for us. If you love really sweet pies increase the sugar. BUT more sugar makes more juice. Again this may impact the juiciness of your pie. Add an extra tablespoon of thickener as needed.
- The crust you use affects the baking time. If you choose a full top crust rather than the lattice top, expect the baking time to increase.
This recipe makes one deep dish nine inch pie.
Make the Pie crust:
- In a large bowl pour the flour
- Add the softened coconut oil (about 70 degrees F)
- Mix together with a pastry cutter until thoroughly combined (it will be crumbly and will not stick together)
- Add the water a little at a time and mix until the dough holds together (add more water if needed)
- The dough should not crumble once properly mixed. It should be pliable but not gooey.
- Divide the dough in half
- Roll out one half of the dough on Silpat mats or between two pieces of parchment paper.
- Lay the dough into your pie plate bottom and arrange it over the pie plate edge.
- Roll out the other half of the dough. Cut into long 1/2 inch wide strips. Leave it on your mat and Set aside.
For the filling:
- In a medium bowl combine all the pie ingredients and mix together.
- Now pour them into the pie plate.
To make the lattice pie top:
- Arrange pie strips evenly about an inch or so apart across the pie top. About 5 to 7 strips depending on your pie size and the spacing you use.
- Now pull back every other strip all the way back to the pie edge. Lay a pie dough strip across the pie strips and lay the retracted strips back down. First lattice row is complete.
- Repeat this process alternating the bottom strips. This makes a weaving pattern.
- Continue weaving dough strips in until lattice dough pattern is complete, folding back alternate strips each time a cross-strip is added.
- OR AS AN OPTION Lay second half of strips across first strips.This is easier and works best with crumbly dough that is more difficult to work with (like a butter crust).
- OPTIONAL egg wash: Whisk together one egg white and a tablespoon of water. (A tiny bit of salt can be added). With a pastry brush brush on the wash to the pie crust before baking.
To Finish the Pie edge:
- Trim ends of strips. Fold trimmed edge of bottom pastry over ends of strips, building up a high edge. Seal and flute.
- Optionally you can put more dough strips around the pie edge (as I did) and seal the entire edge by fluting or with a fork.
- Bake with a tinfoil tent over the entire pie on a baking sheet like I did. Or lay foil strips (or silicone) around the pie edge.
- Bake about 30 minutes or until the filling bubbles. Remove the foil 10 minutes before pie is done to lightly brown the pie top.
Cool the pie completely to set before cutting into it.
Looking for more Desserts?
Fruit desserts you may enjoy:
This recipe is an adaptation of Betty Crocker Classic Blueberry Pie