I guess you could say I love it BERRY much!
Pie season is upon us and I’m kicking off this year’s pie recipes with an end of Summer blueberry!
This recipe is simple, timeless and certainly scrumptious. As an added bonus, it leaves your home smelling amazing and your guests asking for seconds (as pie tends to do..) I love berry picking season and so, made sure to snatch up a couple pounds of blueberries a few weeks ago! Not only is it a fun (and tasty) summer activity, but it makes it getting fresh berries super affordable and not to mention, prevents unnecessary waste from store packaging. Fresh blueberries from the field straight to your kitchen! Ah.. nothing better.
Annnnnywho.. There are SO many things you can do with fresh berries, but I always make sure to reserve enough of the pickings to make pie. I also LOVE making jam, but we’ll get to that another day.. back to the pie..
I’ve done a lattice on my pie, and the little guide I like to use to do so is linked right here if you’re feeling fancy, otherwise a regular top crust will do just fine! I like to cut a little heart in the middle of my top crust when making a standard pie- for a bit of flair!
This recipe will take about 2.5 hours total to make, and at least 4 hours (or overnight) to cool. If you want to eat it the same day you make it, be sure to start early! Otherwise, make it in the evening to have it ready ahead of time for the following day.
Let’s get to the recipe:
Classic Vegan Blueberry Pie
4 cups flour
1/2 tsp salt
1 1/3 cup vegan butter
10 - 12 tbsp ice water
1/4 cup almond milk
1 1/3 cups flour
1 1/4 cups sugar
1/4 tsp salt
1/4 tsp nutmeg
1/2 tsp cinnamon
2 tablespoon lemon juice
5 cups blueberries
1. First, preheat oven to 375 degrees
2. Mix your dry ingredients (flour, salt) in a large mixing bowl.
3. Cut in the vegan butter in 1/3 cup increments with pastry cutter or fork until the full 1 1/3 cup is fully combined!
4. Next, add the ice water and the almond milk. The dough should look somewhat stringy but still coming together. If the dough looks too dry and isn’t coming together, add a bit more almond milk. If the dough seems too wet, a little more flour will do the trick.
5. Form the dough into a ball and cut it in half. Set one half aside in the fridge for the lattice/top.
6. Now, roll out your first half of dough on a floured surface until about 1/4 inch thick and transfer to a greased pie pan! Crimp the edges into the pie plate with your fingers or a fork, also trimming any excess that hangs over the side.
7. After that’s done, chill the dough in the fridge for about 15 minutes.
8. After it has chilled, poke holes in the bottom with a fork, transfer the dish to the oven and pre bake the dough for about 15 minutes.
9. In the meantime, start on your filling (refer to the next set of directions)
10. After you’ve mixed your filling, remove the bottom crust from the oven
11. While that’s cooling, start rolling out your top dough. Roll it again to about 1/4 inch thick. If you are making lattice, cut it into long strips. If you are making a standard top crust, leave it as is or cut any desired shapes or designs out of it!
12. Time to add the filling! Add the filling to the pie plate, evenly distributing throughout.
13. Place the top dough over the filling or begin creating your lattice/design. Press the edges into the bottom crust and lightly glaze the dough with almond milk!
14. Pop your pie in the oven for about 30 minutes, baking at 375. After 30mins, reduce the heat to 350 and bake for another 20-30 mins/ until the edges are golden brown. Check on the pie after the additional 20 to analyze!
15. Once your pie is done baking, let it rest for at least four hours before slicing!
For the filling:
1. Add all ingredients to a saucepan and gently combine over low heat for a couple minutes, being careful not to crush the berries!
2. Remove from heat and set aside for about 10 minutes before placing into your pie shell.
After your pie is fully cool, serve and enjoy! Add a dollop of coconut whip or vegan ice cream with a sprinkling of blueberries and cinnamon and dig in!
I hope you enjoyed this recipe, and until next post! xx