Oooooh! I LOVE a good old fashioned blueberry pie, with a dollop of whipped cream or ice cream. I’ve been creating some gorgeous new candles, that look like desserts and I’m so excited to share them with you! I will have them available to purchase very soon from Donut Eat Bakery .
Obviously I NEEDED to actually bake the edible counterpart, that’s where the blueberry pie comes in. My little boy was extremely excited for a hefty slice of pie, so I couldn’t disappoint.
If you’re short on time there is absolutely no problem using a store bought pie dough. I actually do this quite often, but seeing as I have a bit of time on my hands lately, I’m happy to create a delicious flaky pie from scratch (and not actually as time consuming as you’d think). And it’s deliciously veganised as well. You can use either fresh blueberries, or frozen. I used frozen because it’s what I had on hand, and my blueberry bushes won’t be ready for another season, I’m thinking. I’ve even got a pink variety…so is that a pink blueberry or a pinkberry 🤔 Regardless, I’m excited!
This pie is so juicy, not too sweet, and not too tart. The perfect balance really. My kids couldn’t wait for their first slice so it was a bit liquid when we cut in to it. It’s easiest to cut and we all agreed, more tasty, when the pie has been left to cool down and set. It’s sooo difficult, but be patient. It’s well worth it 🥰
So here’s the recipe, and a wee video to boot!
Vegan Blueberry Pie
- 800 g fresh or frozen blueberries
- 100 g suagr
- 30 g cornflour
- Juice and zest of one lemon
- 300 g Plain flour
- 2 Tbs sugar
- 200 g vegan butter, cubed, cold (not margarine) I use Naturli, you can use shortening as well, it will make a very flaky pie, just not as flavourful so be sure to increase the salt.
- 1 tsp salt
- 3 Tbs Ice cold water
- In a large bowl combine the blueberries, sugar, lemon juice, zest, and corn flour. Mix until the blueberries are completley coated. Set aside.
- Preheat the oven to 180 degrees Celcius.Ensure all your ingredients and utensils are very cold. The colder the better.
- Combine the cubed butter, flour, sugar, and salt in a bowl and use either your hands, pastry blender, or even a food processor to squish (technical term) the butter in to the flour until you have pea sized pieces of butter.
- Add the ice cold water to the flour and butter mixture and mix until you form a shaggy dough. Do not over mix.
- Turn out on to a well floured surface or a clean, floured tea towel. Cut the dough in half. Roll out one half of the dough until it overlaps your 8inch pie dish. Push the dough in to the dish so that the pastry comes up over the sides and cut off any excess dough.
- Pour the blueberry mixture in to the pie shell and set aside.
- Roll out the second half of the pie dough and either cut in to strips to create a lattice effect, or use the entire piece to cover the blueberries. If you do this, make sure to cut the top of the pie to create steam vents. Use a fork to seal the sides of the pie and cut off any excess dough. Brush the dough with plant milk and sprinkle with some sugar.
- Pop it in to the oven for about an hour. You want the filling to be bubbling, and a lovely golden pie crust. Let the pie cool/set fully before you cut it.
- Serve with a scoop of your favourite vegan iced, or whipped cream.