Wednesday, July 27, 2011
Vegan Blueberry Pie
Homemade (see below) or store-bought pie crusts
3/4 c. granulated sugar
3 tbsp. arrowroot powder (or cornstarch)
2 tbsp. fresh lemon juice
1 tbsp. lemon zest
4-5 cups fresh or frozen blueberries
If you are using frozen blueberries, let them sit out for about 15 minutes and then strain the juice.
Preheat the oven to 450°F.
Punch holes in your pie crust with a fork and prebakefor 10 minutes.
Remove the crust from the oven and let it cool.
For the top crust, you can either use another whole crust, make a latice design, cut shapes with a cookie cutter, or leave it off. If using, roll the crust and leave it in the fridge until you are ready.
In a big bowl, combine the sugar, cornstarch, lemon juice, and lemon zest.
When the mixture is creamy and combined, fold in the blueberries.
That's it! Then put the mixture into your prebaked pie crust. Cover with the other crust if you are using.
Bake at 425 degrees for 30 minutes. Then, reduce the heat to 350 degrees, and cook for another 25-35 minutes.
Vegan Pie Crust
2 1/2 c. unbleached all-purpose flour
1 tsp. white sugar
1/2 tsp. salt
1/2 c. vegetable shortening and 1/2 c. nondairy butter, cut up into little chunks
1/3 c. plus 1 tbsp. ice cold water
Measure out all the ingredients and put them in the freezer for 30 minutes before you start cooking.
Use a food processor or hand mixer to combine the flour, sugar, and salt.
Add the butter/shortening and pulse until the fat turns to pea-sized pieces.
Drizzle in the ice water and pulse until there are no dry spots left.
You should be able to press the dough into two balls by hand. If not, add a tiny bit more water.
Press the dough into two flattened balls and cover with plastic wrap. Refrigerate the dough for 30 minutes to a few days. You can also freeze it for 6 months.
When the dough is chilled, roll it out on a well-floured surface. Make sure not to warm the dough with your hands.
Transfer the dough to your pie pan by delicately folding it in half and half again (so it looks like a quarter of the circle), and then unfold into the pie pan.