vegan blueberry pie

Your new favorite pie! I'd love to connect with you on Facebook, Instagram, or Pinterest. The filling requires nothing more than mixing up a bunch of ingredients in bowl. Now add fresh blueberries to the pot and smash with a fork or potato masher. Keep an eye on your pie, and cover the edges with some foil if they start to darken too much during baking. Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Blueberry pie is one of my favorites, not only because it’s so delicious, but also because it’s one of the easiest pies to make. Home » Recipes » Baking & Desserts » Gluten-Free Vegan Blueberry Pie, Last updated - March 8, 2020; Published - October 19, 2017 By Rhian Williams 8 Comments. So far this week we have had: I was so excited about the Cherry Pie recipe that I decided to try it with blueberries, which I absolutely love and have used for other desserts like this Lemon Blueberry Cake and this Lemon Blueberry Mug Cake. Thank you. Preheat your oven and get your bottom pie crust ready. Subscribe for email updates and receive a free copy of my veggie burger e-book! Sprinkle with 2 tablespoons of sugar. Blueberries don’t have to be pitted, peeled, or precooked, and you can use them fresh or frozen. Then add a layer of fresh blueberries. This is the last post of Gluten-Free Vegan Pie Week! Filed Under: Dessert Tagged With: baking, blueberries, pie, summer. This Gluten-Free Vegan Blueberry Pie tastes delicious hot or cold, and can be served with some (dairy-free) vanilla ice cream, coconut whipped cream or coconut yogurt. Our chefs have done the thinking for you and put together an easy-to-cook, simple and very tasty recipe for a blueberry pie. Roll the top crust out and drape it over the bottom crust. Cut some slits in the top and crimp the edges if you like. You can substitute the maple syrup with any other liquid sweetener you like, such as agave syrup, date syrup or brown rice syrup. And as usual they've put their own twist on it all. An eternal copyright. Place the pie into the oven. Rhian's Recipes©. Excellent!! Roll your top crust into a circle slightly larger than the outer edges of your pie plate. And please stop back and leave me a review and rating below if you make it! This Gluten-Free Vegan Blueberry Pie is packed full of sweet-tart blueberries, subtly spiced with cinnamon and has a little citrusy touch from the lemon juice. No ideas when it comes to dessert of tonight's dinner? Gather a 9-inch pie plate, then roll the dough out into a large circle, slightly larger than the outer edges of your pie plate. THis blue berry pie was super good and so easy to make! In a medium sized pot whisk water, cornstarch, lemon juice and agave together. Your email address will not be published. I used gluten free flour too! Add more glaze, then more berries, then more glaze, ending with a pretty layer of fresh blueberries on top. The pastry dough is made with a mixture of coconut oil, ground almonds and gluten-free flour (you can use rice flour instead, or plain all-purpose flour if you’re not gluten-free), and results in a seriously crispy, flaky and buttery pie crust, which really compliments the juicy blueberries. It’s so easy to throw together as you don’t need to cook the blueberries before at all – just mix them in a bowl and throw them in the pie. Thank you so much, so glad you liked it. I'm a former attorney turned professional food blogger. Transfer the filling to the bottom crust, distributing it evenly with a spoon. Serve your pie with a scoop of vegan vanilla ice cream or a dollop of dairy-free whipped topping. I used honey and a little sugar instead of maple syrup! This is perfect for Thanksgiving this week! Drape your top crust over the bottom crust and trim any excess dough. For the crust, is the coconut oil melted before mixing or used solid? But there are exceptions, and this is one of them. Hi, I'm Alissa! Let your crust of choice and glaze mixture cool for at least ten minutes or until about room temp. I recommend placing a baking sheet under it to catch any drips. 3 cups Blueberries, Fresh is a MUST for this part! gluten-free blueberry pie, vegan blueberry pie, vegan gluten-free pie, (or sub rice flour, or plain all-purpose flour if not gluten-free), Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit), You can keep this pastry dough in the fridge for up to a day if you like, but there's no need to chill it before using, Place the pastry dough into a greased pie dish and use your fingers to carefully press it across the bottom and up the sides of the dish (I used a 9inch/22.5cm pie dish). Seal it up in a bag or plastic wrap and it will keep in the fridge for 3 to 4 days. I love the hint of lemon (I ended up using a little more than a tablespoon of juice because that’s just how much came out of that half of the lemon) and the sugary crust. You can cover the edges of the crust with foil if they begin to darken too much at any point during baking. Brush the top crust with some non-dairy milk and sprinkle it with some sugar. Please note, nutrition values do not include pie crust since type of crust is optional and caloric content varies. Required fields are marked *, Copyright © 2013-2020 Tofu Press LLC and Alissa Saenz. I love creating vegan recipes with bold flavors!

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