Still have plenty of blueberries from picking season? Let’s get fancy and inspire a little late summer drooling…
- 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, cinnamon, 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.