Vegan Blueberry Pie
This is the best vegan blueberry pie you'll eat, and I make it really easy -- and economical -- by showing you how to make it with frozen blueberries (fresh berries are fine too). You'll vow your most important critic--yourself!
Servings: 8 slices
- 2 ½ cups all purpose flour
- 1 stick (8 tbsp) vegan butter (straight from the refrigerator and very cold. Cut into approx ¼-inch cubes)
- ¼ tsp salt
- 1 tbsp sugar
- Ice cold water
For the pie filling:
- 6 cups blueberries (I use frozen. but fresh is fine. If using frozen, place the berries in a colander over a bowl. Let them stand about four hours or until they thaw completely and any juice drains away. Don't squeeze the berries)
- ¾ cup sugar
- 4 tbsp cornstarch
- 1 tsp cinnamon
- Juice of ½ lemon (approx 2 tbsp)
Make the crust:
Mix the flour, salt, and sugar in a bowl. Add the cubed butter. Using a pastry cutter or fork, cut the butter into the flour until you have large crumbs of butter dispersed through the dough.
Using a fork to mix, drizzle ice cold water into the flour, a little at a time, until the dough comes together in a ball. Don't add too much water, the dough shouldn't be wet. It should just hold together without any dry flour remaining.
Divide the dough into two and wrap tightly in cling wrap, shaping each ball into a disc as you wrap it. Refrigerate for at least 30 minutes or overnight. You can make the dough a day or two earlier as well and refrigerate.
Make the pie filling:
Place the thawed, strained berries in a bowl. Add the sugar, cinnamon, cornstarch and lemon juice and mix well.
Assemble the pie:
Preheat the oven to 425 degrees Fahrenheit.
To assemble the pie, roll out one disc of dough to a width slightly larger than your pie plate (use a deep dish). Fit it into the bottom of the pie plate, leaving a slight overhang. Pour the berry filling inside.
You can make a decorative lattice top for your pie, like I did--I am not at all good at this but the pie, as you can see, looks decent despite all the mistakes I made. To make a lattice top, roll out the dough to a disc slightly wider than the pie plate and cut it into 12 strips using a pizza cutter. Arrange half the strips on top of the pie and then "weave" in the other half crosswise. Seal the edges, cut out any overhanging dough or tuck it underneath. To make a plain top crust, roll out the dough to a diameter slightly larger than the pie plate's, place the disc of dough gently on top of the filling, and press down the edges of the dough to seal with the edges of the bottom crust using the tines of a fork. Cut four vents at the top of the pie to let the steam out as the pie bakes
Place the pie on a rimmed baking sheet or pan. I like to spritz the top with cooking spray before I put it in the oven to give the crust more color--you can skip this. Bake the pie for 25 minutes, then lower the heat and cook for another 30 minutes. This pie will express a lot of juice as it bakes, and placing it on a rimmed baking sheet or pan in the oven to catch all those juices (and make cleanup easy). .
Once the pie is golden brown, remove it to a rack and cool thoroughly--which will take several hours--before cutting and serving.
Serving: 1slice (⅛th of the pie) | Calories: 301kcal | Carbohydrates: 70g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 76mg | Potassium: 127mg | Fiber: 4g | Sugar: 31g | Vitamin A: 60IU | Vitamin C: 11mg | Calcium: 16mg | Iron: 2mg