I've made this blueberry pie twice now and it's awesome. The recipe is originally from here, but I will post it below the fold as well.
I used frozen blueberries from last years farmers market- a mix of conventionally-grown and wild-picked. Wild blueberries are by far the best!
Homemade (see below) or store-bought pie crusts [I used store-bought.. they were very good!]
3/4 c. granulated sugar
3 tbsp. arrowroot powder (or cornstarch)
2 tbsp. fresh lemon juice
1 tbsp. lemon zest
4-5 cups fresh or frozen blueberries
If you are using frozen blueberries, let them sit out for about 15 minutes and then strain the juice.
Preheat the oven to 450°F.
Punch holes in your pie crust with a fork and prebakefor 10 minutes. [I dont recommend punching holes in the crust if its a store-bought one.. or it will splinter into pieces. Prebake it though!]
Remove the crust from the oven and let it cool.
For the top crust, you can either use another whole crust, make a latice design, cut shapes with a cookie cutter, or leave it off. If using, roll the crust and leave it in the fridge until you are ready.
In a big bowl, combine the sugar, cornstarch, lemon juice, and lemon zest.
When the mixture is creamy and combined, fold in the blueberries.
That's it! Then put the mixture into your prebaked pie crust. Cover with the other crust if you are using.
Bake at 425 degrees for 30 minutes. Then, reduce the heat to 350 degrees and put a cookie sheet under the pie pan to catch drippings, and cook for another 25-35 minutes.
The worst part about this vegan dessert is that you should let it cool for at least 1 hour and preferably 3 hours before cutting and eating.