Vegan Blueberry Pie
My mama used to bake a lot…. and I loved it. It felt safe, comforting and delicious. I admit I am not a big baker myself. I do it really for joy with my children as they LOVE it. This blueberry pie was for them:)
And is a perfect afternoon treat with a cup of tea when your Grandma comes over, or with some creamy coconut sorbet for desert at a dinner party!
For the Pastry
1 cup almond flour
1/2 cup coconut flour
1/2 cup buckwheat flour
1/2 cup of vegan shortening (if you cant find this, add another tablespoon of coconut oil. It won’t stick as well, but thats ok! It tastes great!)
4 tbsp. coconut oil
1/2 cup ice water
For the Filling
4 cups fresh blueberries
3/4 cup maple syrup
1/4 cup arrowroot
Pre-heat the oven to 200 degrees C, and in a bowl, mix together the flours and salt.
Mix the shortening and coconut oil with your fingers and rub into the flour until it resembles breadcrumbs and then add water a little at a time and mix with your hands.
Get 2/3s of the dough and 1/3 of the dough and mould them into a ball, wrap with cling wrap and place in the fridge for at least an hour to firm up.
Combine all the filling ingredients together in a bowl, mix well and allow to sit.
In a pie dish, wipe coconut oil on bottom and edges so it doesn’t stick. After the hour, get the dough from the fridge and press the large ball into the pie dish, working it into the edges.
Pour the blueberry filling in. Crumble the smaller dough that is left over, over the top of the filling.
Place in the oven for approximately 30 minutes or until the crust is golden brown and the filling is bubbling nicely.
Let cool slightly before serving.
It may crumble a bit when you serve it, but thats ok! We are aiming for yummy and wanted this one to be gluten-free and those boxes are ticked!