Vegan Blueberry Pi
In honour of Pi day, and my brother’s birthday, we made this delicious blueberry pie! We modified the original recipe from Bianca Zapatka.
Vegan
Makes: 8-10” pie
Prep time: 15-20 minutes (note: pie crust has to chill for 30 min prior to kneading)
Cook time: 1 hour
Ingredients:
Pie Crust
2 and 1/3 cups flour
2 tbsp cane sugar
¾ tsp salt
7/8 cup (200 g) cold vegan butter, cubed
3 tbsp cold water
Blueberry Filling
5 cups frozen blueberries
½ cane sugar
¼ cup tapioca flour
½ tsp lemon zest, finely grated
2 tbsp lemon juice
Directions:
Combine the flour, sugar and salt in a large bowl. Add cubed vegan butter and work into flour with clean hands. Gradually add in cold water and knead just until a dough forms (do not over mix).
Divide the dough into 2 equal parts and shape each half into a disc. Wrap each disc in plastic wrap and refrigerate for at least 30 minutes.
Preheat the oven to 355°F (180°C).
Put the blueberries into a bowl and mix in sugar, tapioca flour, lemon zest & lemon juice. Set aside.
Roll out one half of the dough on a lightly floured work surface. Lay into a greased pie dish and gently press the dough against the bottom and sides of the pie dish. Pierce the bottom crust several times with a fork and then fill in with the blueberry mixture.
Roll out the other half of the dough, cut into strips and place on top of the filling to create a grid pattern or lattice. Cut off the overhanging dough and gently press the edges slightly to seal the sides.
If you have remaining dough left, form the rest of the dough into a ball again, re-roll and cut out the desired designs using a cookie cutter. Then place on top of the pie and press a little, so they hold.
Bake the pie for about 60 minutes until golden brown. If necessary, cover only the sides or the entire pie with aluminum foil, if the pie crust starts to look too crispy during baking.
Let the pie cool, slice and enjoy!
Can store leftovers in fridge and re-heat in the microwave to enjoy later!
This was the best pie we’ve had in a long time and we’ll be making this recipe again!
Much love,
Surabhi
