Instructions Prepare the crust: In a large mixing bowl, whisk together the flour, salt, and sugar.Add the cold, cubed vegan butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces.
Preheat the Oven: Preheat your oven to 400°F (200°C).
Prepare the Blueberry Filling: In a large mixing bowl, combine the blueberries, sugar, cornstarch, lemon juice, lemon zest, vanilla extract, and a pinch of salt. Toss gently to coat the blueberries evenly.
Roll Out the Crust: On a lightly floured surface, roll out one disc of dough into a circle about 12 inches in diameter. Carefully transfer the dough to a 9-inch pie dish, pressing it gently into the bottom and up the sides.
Bake the Pie: Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
Serve and Enjoy: Slice the pie with a sharp knife, wiping the blade clean between each cut for neat slices. Serve warm or at room temperature, optionally with a scoop of vegan vanilla ice cream or a dollop of coconut whipped cream.