One day, out of the blue, my husband said, "Do you remember that time we went to the Wheatland Music Festival and got that blueberry pie? How did they make it so blue?" Well, of course I remember that time, and that festival, and that pie. This was going back several years to when our oldest child was our only child at the time and she was about 2. My wonderful mother and sister were taking care of her for the weekend while my husband and I were at the festival with my dad. I bought that pie as a "thank you" for the child caring team. I brought it back to our mini tent town, set it in the shade, and went to look at the vendors. I returned to an empty pie tin and the two guilty faces of my husband and father who had eaten THE WHOLE THING!! I was irritated to say the least. I tried to buy another but there were no more to be had.
Coming back to present day, I brushed off the lingering crumbs of irritation and realized I had never made a blueberry pie. I decided to rectify that and within the day had this beauty cooling on the counter. The next time I'm home in Michigan, I will have to make one for those most precious people who took care of my baby so we could go listen to music and some of us could eat pie.
-vegan
-refined sugar free
-wheat free
Crust
420 grams (3 cups) spelt flour (I used half white, half wholemeal)
3 Tbsp coconut sugar
1 tsp sea salt
150 grams (3/4 cup) vegan butter (cold)
5-6 Tbsp ice cold water
Oat milk (for the top before baking)
Filling
500-600 grams (4-5 cups) fresh blueberries
3 Tbsp cornflour/cornstarch
1/2 tsp sea salt
2 Tbsp fresh squeezed lemon juice
40 grams (1/4 cup) coconut sugar
Instructions
-Preheat oven to 200 Celsius (400 Fahrenheit).
-In a large bowl mix together the flour, coconut sugar, and sea salt. Cut in the butter until bread crumb-like consistency. Add the ice water 1 Tbsp at a time until dough forms into a ball (you may not need all the water)
-Turn the dough out onto a floured surface and cut into two equal pieces. Flatten into discs, wrap in grease proof paper and cool in the fridge for 30 mins.
-Mix together the blueberries, cornflour, sea salt, lemon juice, and coconut sugar. Set aside.
-Take dough out of fridge. Roll out one disc (on a floured surface to prevent sticking) and put it in an 8 inch pie tin.
-Add blueberry mixture to the pie dish. Leave the remaining liquid in the bowl.
-Roll out the second disc of dough (on a floured surface to prevent sticking) and put it on top of the pie or cut it into strips and make a lattice design.
-Stick the crust together with a little oat milk. Brush the top crust with oat milk.
-Put the pie on a baking tray in case it bubbles over and bake in preheated oven for 35-40 mins. or until golden and bubbly.
-Leave to cool completely.
Filling
500-600 grams (4-5 cups) fresh blueberries
3 Tbsp cornflour/cornstarch
1/2 tsp sea salt
2 Tbsp fresh squeezed lemon juice
40 grams (1/4 cup) coconut sugar
Instructions
-Preheat oven to 200 Celsius (400 Fahrenheit).
-In a large bowl mix together the flour, coconut sugar, and sea salt. Cut in the butter until bread crumb-like consistency. Add the ice water 1 Tbsp at a time until dough forms into a ball (you may not need all the water)
-Turn the dough out onto a floured surface and cut into two equal pieces. Flatten into discs, wrap in grease proof paper and cool in the fridge for 30 mins.
-Mix together the blueberries, cornflour, sea salt, lemon juice, and coconut sugar. Set aside.
-Take dough out of fridge. Roll out one disc (on a floured surface to prevent sticking) and put it in an 8 inch pie tin.
-Add blueberry mixture to the pie dish. Leave the remaining liquid in the bowl.
-Roll out the second disc of dough (on a floured surface to prevent sticking) and put it on top of the pie or cut it into strips and make a lattice design.
-Stick the crust together with a little oat milk. Brush the top crust with oat milk.
-Put the pie on a baking tray in case it bubbles over and bake in preheated oven for 35-40 mins. or until golden and bubbly.
-Leave to cool completely.
Comments
Post a Comment