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Vegan Blueberry Pie
Hawker • Singapore
How to Make Vegan Blueberry Pie (Traditional & Healthy Version)
Vegan Blueberry Pie is a delightful fusion dish that reflects Singapore’s vibrant hawker culture and contemporary fusion influences. While blueberry pie is a globally inspired treat, Singaporean kopitiams and modern cafes now offer innovative vegan versions, embracing plant-based ingredients and local baking traditions. This pie features a crisp, wholesome crust and a luscious blueberry filling, perfect for those seeking a healthier lunch-time dessert. The natural sweetness of blueberries, combined with subtle hints of coconut oil and oat flour, makes this pie a unique addition to Singapore’s lunch scene. In Singapore, where multicultural influences shape the food landscape, Vegan Blueberry Pie represents the shift toward health-conscious eating and sustainability. Locals appreciate its fresh, fruity flavor and the fact that it’s suitable for vegetarians and vegans alike. Whether enjoyed as a midday treat at a bustling kopitiam or as part of a home-cooked meal, this pie captures the essence of Singapore’s forward-thinking, inclusive food culture. Its balance of sweet and tangy flavors makes it a crowd-pleaser, appealing to both traditionalists and adventurous eaters.
Ingredients(for 1 medium slice per person, suitable for lunch in Singapore)
- 1 cup Fresh blueberries (Bilberries (local term: 'blueberries'))
- 1/2 cup Oat flour (Can substitute with wholemeal flour)
- 1/2 cup Almond flour (Adds protein and fiber)
- 2 tbsp Coconut oil (Local favorite for vegan baking)
- 2 tbsp Maple syrup (Can use gula melaka syrup for local twist)
- 1 tbsp Cornstarch (Thickens blueberry filling)
- 1 tbsp Lemon juice (Adds tang and preserves color)
- 1/4 tsp Sea salt (Balances sweetness)
- 1 tsp Vanilla extract (Enhances flavor)
- 1 tbsp Chia seeds (Optional for added fiber) - optional
Instructions
- 1
Preheat your oven to 180°C. Prepare a small pie dish by lightly greasing with coconut oil.
5 minutes
Use a non-stick pie dish for easy removal.
- 2
In a mixing bowl, combine oat flour, almond flour, sea salt, and 1 tbsp coconut oil. Mix until crumbly.
5 minutes
Don’t overmix to keep crust tender.
- 3
Add 1 tbsp maple syrup and 1-2 tbsp water to the mixture. Stir until a dough forms.
3 minutes
If too dry, add more water, 1 tsp at a time.
- 4
Press dough evenly into the pie dish, forming the crust. Bake for 10 minutes until slightly golden.
10 minutes
Dock the crust with a fork to prevent bubbling.
Why This Dish is Healthy
Choosing this Vegan Blueberry Pie for lunch boosts your daily intake of fiber, vitamins, and minerals without animal products or excess sugar. The plant-based ingredients keep calories in check while supporting digestive health and energy levels. It’s ideal for those with dietary restrictions and fits Singapore’s wellness trend, making it a healthy, guilt-free treat for any meal.
This Vegan Blueberry Pie is rich in antioxidants from fresh blueberries, which support immune health and reduce inflammation. Oat flour and almond flour provide dietary fiber, healthy fats, and plant-based protein, making the crust more nutritious than traditional options. Coconut oil offers medium-chain triglycerides, while chia seeds add omega-3 fatty acids, aiding heart health. The lemon juice contributes vitamin C, and the pie is free from refined sugars if you use maple syrup or gula melaka.
Pro Tips
- 💡Tip 1: Use fresh blueberries for the best flavor and texture.
- 💡Tip 2: Substitute gula melaka syrup for a local Singaporean twist.
- 💡Tip 3: Let the pie cool completely before slicing to avoid a runny filling.
Storage & Serving
Store leftover pie covered in the refrigerator for up to 3 days. For best texture, reheat briefly in the oven. Do not freeze, as the filling may become watery.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 300.0 kcal |
