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Blueberry Lime Pie with a Coconut oil Crust

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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.

Blueberry Lime Pie with a coconut oil crust

Blueberry Lime Pie with a coconut oil crust. Terrific taste and an easy dough to work with.

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.

Fresh Blueberries for blueberry Lime Pie

Fresh Blueberries from our garden for blueberry Lime Pie

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.

Blueberry Lime Pie

Blueberry Lime Pie

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.

Filling Notes:

  • 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.

    Blueberry Lime Pie

    Blueberry Lime Pie with a coconut oil crust.

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:

  • 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.
IMG 9792

Blueberry Lime Pie with a coconut oil crust. I put an extra strip of dough around the pie edge and crimped it with a fork. I used a fluted pie plate so you can see the double layer. Next time I will use an even pie plate edge for a cleaner look 🙂

Nutrition Label Embed 1164245021 5b8c6829c9e77c0050d0f833

Blueberry Lime Pie with a coconut oil crust
Yield: 8 generous slices

Blueberry Lime Pie

Prep Time: 30 minutes
Cook Time: 40 minutes
cooling: 30 minutes
Total Time: 1 hour 40 minutes

Blueberry Pie with a hint of lime for a bit of tang with the sweetness. Excellent flavor! This pie is SO easy to make with the coconut oil crust. Even the lattice top is easy to do. The filling takes minutes to make. The pie dough is extremely simple and requires no refrigeration. This recipe includes directions on how to make the lattice top. A pretty way to finish any pie.

Ingredients

For the Pie Crust

  • 21/2 Cups flour
  • 1/2 Cup softened coconut oil
  • 4 to 6 Tablespoons water, tap temperature
  • OPTIONAL egg wash:
  • One egg white

For the filling:

  • 6 Cups Blueberries
  • 1 Tablespoon Lime juice
  • 1 tsp. Lime zest
  • 1/2 Cup Flour
  • 1 tsp. Cinnamon
  • 1 tablespoon water
  • 3/4 Cups sugar

Instructions

  1. Preheat oven to 425 degrees F.

Make the Pie crust:

  1. In a large bowl pour the flour
  2. Add the softened coconut oil
  3. Mix together with a pastry cutter until thoroughly combined (it will be crumbly)
  4. Add the water a little at a time and mix until the dough holds together(add more water if needed)
  5. The dough should not crumble. It should be pliable but not gooey.
  6. Divide the dough in half. Set aside one dough ball for the pie top.
  7. Roll out one dough ball on Silpat mats or between two pieces of parchment paper.
  8. Lay the dough into your pie plate bottom and arrange it over the pie plate edge.
  9. Roll out the other half of the dough. Cut into long 1/2 inch wide strips. Set aside.

For the Filling:

  1. In a medium bowl combine all the pie Filling ingredients and mix together.
  2. Now pour them into the pie plate.

Lattice Top Instructions:

  1. 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.
  2. 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.
  3. Repeat this process alternating the bottom strips. This makes a weaving pattern.
  4. Continue weaving dough strips in until lattice dough pattern is complete, folding back alternate strips each time a cross-strip is added
  5. Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees and continue to bake for 30 minutes or until the crust is golden brown and the filling bubbles in the middle.

Notes

This is a VERY easy pie to make. Don't let the lattice directions intimidate you. Finish the top however you prefer. The filling is about as dry as your blueberries. Add a tablespoon or so of water to the filling mixture if your berries are dryer (that usually means you have smaller blueberry varieties). This pie crust is extremely simple. Do NOT refrigerate this dough. The coconut oil works best as a semi solid in this recipe. If you make the dough and put it in the fridge the dough becomes too stiff to roll out. If you are working the dough in a very hot environment maybe chill the dough a few minutes until it becomes workable. This is almost never necessary at normal temperatures. I have made this dough for several years. It's the easiest no fail crust I have ever used.

IF the pie crust browns too fast use a pie shield or tin foil to protect the pie crust edges while baking.

Nutrition Information


Amount Per Serving Calories 431

Did you make this recipe?

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Looking for more Desserts?

Fruit desserts you may enjoy:

Blueberry Muffins with Flax And coconut oil

Blackberry Cobbler Recipe

Blackberry Coconut Oil Crumble Bars

Caramel Apple Pie with a coconut oil crust

Blueberry Zucchini Bread

Blackberry Pie with a Coconut Oil crust

Blueberry Lemon Chia Seed Bundt Cake

Creamy Rhubarb Shortbread Squares

Raspberry Cheesecake Squares

Pin it:Blueberry Lime Pie with a coconut oil crust is SO easy to make! Vegan recipe.Blueberry Lime Pie with a Coconut oil crust. Perfect fall dessert. This is a very easy crust with lots of flavor. #coconutoilrecipe #pie #pierecipe #blueberrypie #blueberrypierecipe

This recipe is an adaptation of Betty Crocker Classic Blueberry Pie

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Christine

Thursday 29th of August 2019

Sorry...my name is Christine not Christian..oops! It is difficult to see with such a faint font or whatever.

Christian

Thursday 29th of August 2019

I was looking under the category “gluten Free”. I found several recipes under this category with no mention at all about a way to make it gluten free since the category implied it was. Now, I’ve had Elias Disease for 11 yrs, I cook and bake often now that I know how. New people that need gluten free might take your recipe for fact! I’ve helped a lot of people in the gluten free isle. You have a pasta salad, pies, etc listed as gluten free but they aren’t! I find this often in grocery stores and restaurants. It’s like a slap in the face!! I’m paying wayyyy more for gluten free ingredients, as well as a meal in the restaurants!! A nurse in a hospital brought reg food to me and when I tried to explain a diagnosis I just received and never heard of., said I was being difficult for not eating. I didn’t get to speak with a dietitian for 2 days!! I’ll get off my soapbox now...just please explain how to make it gluten free and a good brand to use.

Diane

Thursday 29th of August 2019

Hi Christine, We don't actually have a category for gluten free recipes.

When you search for gluten free it will pick up any recipe with those words in it. Unfortunately that means recipes that are not gluten free where I discuss gluten free substitutions or ideas in a recipe that has gluten.

For instance this pie recipe is NOT gluten free and does not pretend to be. I do discuss the idea of gluten free in it and ask for input from people like yourself who attempt it gluten free.

If you do make this recipe gluten free we would love to have your ideas and suggestions on how to make this recipe delicious for others with this dietary restriction.

Thanks so much for adding your input to our website. I appreciate your frustration with our search engine. We plan to do a site redesign with next year and hopefully find a fix for this issue.

Have a great day!

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