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Every season has its signature pie. Cherry, Apple, and Pumpkin usually get all the press. When it comes to mid-summer in the South, blueberry is my go to pie filling. Nothing says Independence Day, Picnics, Fireworks, and looong days like a homemade vegan blueberry pie. The only that could make this pie better, is a scoop of vegan vanilla ice cream to go on top.
Sourcing the berries
We have the cutest u-pick blueberry farm just a short drive from our place here in Georgia. It’s like stepping back in time when we go there. There’s a little box out front for payment on the honor system, gallon buckets on a table, and a few parking spaces. When July rolls around, we always make an early morning raid on the juicy, ripe blueberries. Beating the heat and the crowds is the key to a perfect berry picking experience, so it’s true, the early bird gets the worm… errr… the berry.
With a gallon of freshly plucked blueberries in tow, we headed for home with the goal of having a gooey, sweet vegan blueberry pie by lunchtime.
About the vegan blueberry Pie
As much as I love blueberries, the crust is my true love when it comes to pie. For this vegan blueberry pie, I used a coconut oil-based recipe with a 50/50 mix of home-ground spelt and whole wheat white flours. I use a Wonder Mill grinder for all my freshly ground flours. For sweetener, I opted for Lakanto Monkfruit sweetener. Monkfruit is a great natural sweetener if you’re trying to keep your sugars to a minimum, but don’t want to sacrifice taste, or use an artificial product. I also like to use coconut sugar, so you could definitely substitute it for the monkfruit, or try a blend of the two. Note: monk fruit sweetener, while still sweet and delicious, won’t be as sweet as regular sugar, so set your expectations accordingly.
Coconut Oil Pie Crust
- 2/3 cup unsweetened almond milk
- 3 tsp. apple cider vinegar
- 1 3/4 cups spelt flour
- 1 3/4 cups whole wheat white flour
- 1 cup coconut oil
- 1/4 cup granulated sweetener monk fruit
- 1 tsp. salt
- Combine the almond milk and apple cider vinegar and set aside. This makes a nice buttermilk substitute. It’s the secret sauce to vegan baking.
- In a food processor, pulse together the flour, sugar, and salt until combined. Next add the coconut oil and blend it until all the lumps of oil are smoothed out.
- With the food processor still running, slowly add your buttermilk concoction from step 1 until until the dough starts to stick together. It’s okay if you don’t use it all, and if you need just a little more liquid you can add a tsp. or two of ice water.
- On a floured surface, work your dough into a ball, then set it aside while you prep the vegan blueberry pie filling.
- 6 cups fresh blueberries not frozen
- 1/2 cup + 2 Tbsp granulated sweetener monk fruit or coconut
- 1/4 cup cornstarch
- 1/4 tsp ground cinnamon
- 1 Tbsp fresh lemon juice
- 1 Tbsp flour
- Almond milk and granulated sugar to glaze
- In a large mixing bowl, mix the fresh blueberries with the sugar, cinammon, lemon juice and cornstarch… That was easy!
- Split your ball of dough into two equal parts. Shape them each into a ball again. On a floured surface, roll one out large enough to cover a 9″ pie pan. Once you have it ready, gently lift it into the bottom of your pan.
- Sprinkle the flour over the bottom crust and then fill it with your blueberry mixture.
- Roll out the remaining ball of dough to make your top crust. You can be as creative or as simple as you want to with this part. For mine, I used a star shaped cookie cutter (It was the 4th of July after all) to create a pattern. I’d love to see what you decide to do with yours!
- Once your top crust is in place, seal the edges by pressing with your fingers or a fork.
- Stick the pie in the fridge while your oven heats up to 400. This will keep the coconut oil cold, helping your crust to stay in the shape you want.
- Before putting it in the oven, brush the crust with some almond milk and sprinkle with sugar.
- After 20 min of baking, turn the temperature down to 350 and continue baking for another 30-40 min. Covering the crust edges with aluminum foil can keep them from getting too dark.
- Lastly, the hardest part of all, let the pie cool for a couple of hours before cutting 🙂
Note: This recipe is adapted from Domestic Gothess