Mix the flour, sugar and salt in a large bowl. Add the cubed vegan butter and work it into the flour with your hands. Gradually, add the cold water and knead just until a dough forms. (Optionally, you can put all the ingredients into a food processor and pulse until the dough crumbs together.)

Then divide the dough into two parts and shape each half into a disc. Then wrap in cling film and refrigerate for at least ½ hour.

Preheat the oven to 355°F (180°C).

Put the blueberries into a bowl and mix with the sugar, cornstarch, lemon zest and lemon juice. Set aside.

Roll out one half of the dough on a lightly floured work surface. Lay into a greased 8-inch (20/22 cm) pie dish and gently press the dough against the buttom and sides. Pierce the buttom crust several times with a fork and then fill in the blueberry mixture.

Roll out the other half of the dough, cut into strips and place on top of the filling to create a grid pattern (or optionally cover the filling with the rolled out dough as a whole *). Then cut off the overhanging dough and gently press the edges slightly to seal the sides.

Optional: you can use the remaining dough to cut out cookies to make decorations for the pie. Form the rest of the dough into a ball again, reroll and cut out the desired designs using a cookie cutter. Then place on top of the pie and press a little, so they hold.

Brush the top of the pie with a little plantbased milk / cream and sprinkle with a little brown sugar.

Bake the cake for about 50-60 minutes until golden brown. If necessary, cover only the sides or the entire pie with aluminum foil, if the pie gets too dark during baking.

Let cool the Blueberry Pie afterwards.

Serve with a scoop of vegan ice cream, or whipped coconut cream, if you like!