Vegan Blueberry Pie
Ingredients
The filling
-
4
cups
blueberries
-
1
tbsp
zest of one lemon
-
¾
cup
sugar
-
3
tbsp
cornstarch or arrowroot
-
¼
teaspoon
salt
-
½
teaspoon
cinnamon
-
1
tbsp
neutral oil for brushing crust
The crust
-
1
cup
vegan butter, cut into small pieces and frozen
-
2 ½
cups
flour
-
1
pinch
salt
-
8
tbsp
ice water
Instructions
- Preheat the oven to 425ºF.
- Chill a mixing bowl and pastry cutter.
- Whisk together flour and salt, then cut in the vegan butter until the mixture resembles peas.
- Gradually mix in ice water until the dough holds together, then form it into a ball and wrap it in plastic wrap.
- Flatten the dough into a disk and freeze for at least 20 minutes.
- Roll out half of the dough on a floured surface to fit a pie pan and place it in the pan.
- Prepare the filling by tossing the blueberries with the remaining ingredients (except oil).
- Pour the filling into the prepared pie crust.
- Roll out the second half of the dough and create a lattice top, crimping the edges.
- Brush the top with neutral oil and cover the edges with aluminum foil.
- Bake for about 45 minutes, removing the foil after 25 minutes.
Nutrition Facts (estimated)
Servings
8 slices
Calories
449
Total fat
21g
Total carbohydrates
62g
Total protein
5g
Sodium
263mg
Cholesterol
0mg
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