Vegan Homemade Blueberry Pie
Ingredients
Pie crust
- 310g (2 1/2 cups) all-purpose flour, plus more for rolling
- 50g (1/4 cup) granulated sugar
- 1/4 tsp sea salt
- 225g (1 cup) cold vegan unsalted butter, cubed
- 4-5 tbsp ice water (60-75 ml)
- Plant milk, as egg wash replacement
Filling
- 620g (about 6 cups) wild blueberries (fresh or frozen)
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 200g light brown sugar
- 1 tsp vanilla bean paste
- Pinch of salt
- 30g (1/4 cup) cornstarch
Preparation
Prepare pie crust
Cut cold butter into cubes and place in the freezer until you're ready to use it.
Add flour, sugar and salt to the bowl of a food processor and pulse a few times to combine.
Add cubed butter and pulse a few times until crumbly, then add ice water one tablespoon at a time and blend until the dough comes together.
Do not knead, wrap in plastic and refrigerate for at least one hour.
Remove chilled crust from fridge and let it warm up on the counter for a few minutes, then roll out to 6mm (1/4 inch) and transfer to pie pan.
Brush with egg wash and set aside in the fridge until ready to use.
Make filling
In a large pot combine wild blueberries, lemon juice, lemon zest and vanilla.
Whisk sugar and corn starch together and add to the blueberries, then stir to combine.
Let macerate for 30 minutes.
Heat over medium heat until the blueberries are soft and the liquid looks saucy.
Let cool down completely before filling the pie crust.
Assemble and bake
To make the lattice crust, roll out the second pie crust and cut into equal strips, then place them into a lattice pattern over the prepared pie.
Preheat oven to 200°C with a baking tray.
Place the pie over the hot tray and bake for 15 minutes, then reduce temperature to 175°C and bake for another 40 minutes, covering with foil if the crust darkens too much.
Let cool down completely before slicing.
Tips
The dough can be made by hand if a food processor is not available.
