Vegan Blueberry Pie!- How To Make
We love love love dessert! And that's why we just had to make a Blueberry Pie in honour of Easter! Last week we gave you "chicken" pot pie with puff pastry as an entree, so this week we give you another pastry goodie. You are probably asking yourselves, "Damn! Those girls sure eat a lot of pastry?" Well shut your pie hole!!!! 'Cause it ain't true.
This blueberry pie is perfect to serve to any of your guests this Easter holiday, or just to make for you to celebrate Spring. Berries really are a great homage to spring.
This recipe is really easy to make. If pastry is your thing, you're laughing at how easy this is. If not, not to fret, we show you step by step how to make pastry and create a beautiful looking pie. We give you all the little tips and secrets to perfect pastry.
We used frozen wild blueberries as they are picked at their prime. As you get a sweeter, fresher and more nutrient dense berry. If you can't get your hands on frozen, not a problem! Just make sure you get fresh blueberries. But honestly, just walk to your frozen food isle and you will for sure find frozen blueberries... they are not hard to find.
To watch Lo make it, click here
You will need
Oven @ 425F
Pie Crust:
2 1/2 cups All Purpose Unbleached Flour
2 tbsp. White Sugar
1/2 tsp. Salt
12 tbsp. Vegan Butter, cold!
4 tbsp. Vegetable Shortening, cold!
8 tbsp. Ice Water!
Coconut Milk or any plant based milk for brushing finished pie
Decorative/Crystallized Sugar for decorating pie
Blueberry Pie Filling:
6 cups Frozen Wild Blueberries *Fresh blueberries are fine too
1/2 cup Coconut Sugar *White Sugar is fine too
1 tsp. Lemon Zest
2 tbsp. Lemon Juice
1/4 cup Corn starch *White flour can be used too, and if you are making a gluten free pie, instant tapioca starch is another thickener you can use
1/2 tsp. Cinnamon
Pinch of Salt
4-5 dobbs of Vegan Butter
Measure all your ingredients and place your dry ingredients in the freezer, your fats and water in the fridge to get as chilled as possible. If you have lots of time to kill, do this for an hour. If you are short for time, 20 minutes will do. The most important thing is your fats and water are as cold as possible. The colder your ingredients, the better chance you will get a flaky crust.
Once all ingredients are chilled, mix all dry ingredients together using a fork.
Add your fats and cut the fat into the dry mixture until the mixture resembles little pebbles. Now! You can use your hands, but you have to work very fast and not over work the mixture, as the heat from your hands will warm up the fats and could ruin your pastry.
Drizzle half the water into flour/fat mixture and stir with a fork.
Add the remaining amount of water when your mixture appears it needs more water. DO NOT OVER STIR!
Turn mixture on to clean counter and kneed just to form a ball. This may be around 10-12 kneeds.
Cut pastry in half and form them into disks.
Wrap both disks in plastic wrap.
Place in fridge or freezer for an hour to chill and rest.
While your pastry chills, move on to the blueberry filling.
Mix everything together, minus the vegan butter.
Place back in to the freezer till needed.
Once your pastry is chilled, pull out one disk.
Preheat oven to 425F.
Lightly flour your counter and roll your pastry to fit your 9" pie plate. Make sure your pastry is not too thin as you want it to be strong enough to hold the filling when you cut into it. Nothing thinner than 1/4 inch thin.
Pour your blueberry mixture into the pastry and place 4-5 medium sized dobbs of vegan butter on top of your blueberry filling.
Place pie into the fridge. Always keep pastry cold!
Roll your top pastry and make this slightly thinner then bottom crust.
Pull out the pie from the fridge and place on top of your pie.
Cut any excess pastry off that hangs around the edges. You want enough hanging over to roll under to create a seal.
Roll the pastry under to create a seal of your pie.
Pinch the crust with your fingers to create a lovely boarder.
Cut a hole on the top for the steam to escape when the pie cooks.
*With the pastry scraps you cut off, you can use them to create cute, little decorations. I used a butterfly cutter and cut out 3 cut outs and placed them on top. You don't have to do this if you don't want to.
Lightly brush the pastry with coconut milk and sprinkle with the decorative sugar.
Place your pie back into the fridge or freezer to chill and firm up. 20 minutes will work.
Place your pie into the oven and cook for 20 minutes. * A hot oven and cold pastry gives you the best results for your pastry to keep its shape and not melt.
Once 20 minutes is up, turn oven down to 375F and cook for another 40 minutes.
After 40 minutes, check to see if your pie is golden brown and the filling is bubbling.
If it's not, cook for another 10-20 minutes till done.
To check if your filling is cooked, take a butter knife and carefully insert it into the pie through the hole and very carefully taste the filling to make sure the cornstarch is cooked out. If it leaves a grainy texture in your mouth, it hasn't fully cooked out and you just need to cook it for a little longer. 10-15 minutes.
Let cool for an hour before serving.
Serve with vanilla ice cream or coconut whip cream!