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A blueberry pie in an iron skillet with a fork taking a piece out of the center of the pie.

Homemade Vegan Blueberry Thyme Skillet Pie

This easy blueberry pie with fresh thyme is made with a flaky vegan pie crust and fresh blueberries.
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Course: Dessert
Cuisine: American
Diet: Vegan
Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours
Servings: 8 servings
Calories: 433kcal
Author: Linda & Alex
Cost: $8


  • 1 food processor
  • 1 stove
  • 1 Oven



  • 2 cups all-purpose flour
  • 2 teaspoon ground sea salt
  • 16 tablespoon very chilled vegan butter (I use Miyoko’s or Earth Balance), cut into cubes
  • ¼ cup to ½ cup ice water


  • 5 cups fresh blueberries
  • ¼ cup lemon juice
  • 1 tablespoon lemon zest
  • 1 tablespoon fresh thyme, chopped
  • ¼ cup granulate sugar
  • ¼ cup water
  • 2 tablespoon of potato starch or corn starch
  • 2 tablespoon extra-virgin olive oil (optional)
  • Sugar for decorating the crust optional



  • I make my pie crust in a food processor. If you don’t have one, follow the alternative instructions.
  • In a Food Processor: Pulse the flour and salt until blended. Add the butter and pulse 5 to 8 times. While pulsing, slowly add the ice water until the mixture forms a solid ball. Carefully remove from the food processor and knead the dough for approximately 1 minute. Divide the dough into two parts and pat them into discs. Wrap in a towel and refrigerate for at least and 45 minutes. Make the filling.


  • In a medium sauce pan, add the blueberries, lemon juice, zest, thyme, sugar, and water and stir to combine. Bring the mixture to a boil on medium-high heat. When the liquid is boiling, reduce the heat to a low boil and stir frequently until the liquid begins to evaporate, approximately 20 minutes. Remove 1 cup of the filling with a measuring cup and add the starch to the cup. Whisk until the starch completely dissolves. You shouldn’t see any lumps. Add the mixture back to the pan and stir well. Cook for another 15 minutes and remove from heat. Let cool then refrigerate for at least an hour.
  • Preheat oven to 350°F (177°C)


  • Once the dough and filling has chilled and set, remove from the refrigerator and begin constructing the pies.
  • Divide one of the halves of dough by two and roll it out on a floured surface, approximately ⅛ of an inch (3 mm) thick and place in the bottom of a skillet. Press it into the pan so it hugs the bottom and edges, then trim any overlapping crust around the edges, leaving enough of a border to pinch the top crust together. Repeat with the other half and put it in the other skillet.
  • Fill the pans with the blueberry filliing.
  • Divide one of the halves of dough by two and roll it out on a floured surface, approximately ⅛ of an inch (3 mm) thick and place it on top of one of the pies. Trim the excess dough and then pinch the bottom and top crusts together. Press a fork around the edges of the pie and cut slits on the top of the crust with a sharp knife so steam can escape while baking. Brush the pie with 1 tablespoon (15 ml) olive oil and sprinkle with a bit of sugar. Repeat with the second pie.
  • Place the pies on a baking sheet to capture any spillage. This will save your oven from a big mess! Bake for approximately 1 hour, or until the pie crust is golden brown. Let the pies cool for at least fifteen minutes before cutting.


You can make one pie in a 9 inch (22 cm) iron skillet or pie pan if you don't have the smaller skillets.
Store covered in the refrigerator for up to 4 days. 
Freeze in a freezer safe container for up to 2 months. Thaw in the refrigerator. 
Nutrition Disclaimer


Serving: 125g | Calories: 433kcal | Carbohydrates: 46g | Protein: 4g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 4g | Sodium: 767mg | Potassium: 124mg | Fiber: 3g | Sugar: 16g | Vitamin A: 92IU | Vitamin C: 14mg | Calcium: 17mg | Iron: 2mg
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