Store bought vegan pie shells, double crust totaling 2 shells*
5-6 cups fresh organic blueberries
3/4 scant cup sugar + extra
1/4 cup cornstarch
1 tablespoon freshly squeezed lemon juice
Pinch of salt
2 tablespoons plant-based butter, cut into small pieces, optional
1 tablespoon plant-based milk, optional
*I didn't have the time or patience to make my own pie crust and the store bought pie crusts worked perfectly. If you go to the grocery store and read the ingredients to all the frozen pies crusts you'll be sure to find one. Publix brand makes several pie crusts and one of them is vegan. Whole foods always carries vegan pie crusts as well and those happen to be gluten free. The original recipe calls for a homemade cornmeal pie crust, which you can view here.
Pull the pie crusts out of the freezer, thaw both shells and and prebake one shell according to package instructions.
In a medium sized mixing bowl, add the blueberries, sugar, cornstarch, lemon and salt- gently mixing until completely incorporated.
Fill the prebaked pie crust with the berry mixture. Dot with plant-based butter if using.
Carefully cut the remaining thawed pie crust into 1/2 inch strips and weave the strips over the pie to create a lattice. Watch this youtube video here for simple instructions on how to make a lattice.
Preheat the oven to 450°F.
Using your finger, moisten the top of the lattice with some of the plant-based milk, then sprinkle with a little extra sugar if desired.
Place pie on a cookie sheet, to prevent any spillage overflowing from the pie to seep into the bottom of the oven which will result in a ton of smoke.
Bake for 10 minutes at 450°F, then without opening the oven door, reduce the heat to 350°F and continue baking for another 45 minutes, or until crust is nicely browned and filling is bubbling.
Let the pie cool completely to get neat slices. Eating it warm is also amazing, but the pie will not set at this temperature- just a heads up! Serve with a scoop of your favorite plant-based ice cream if desired (cashewtopia's vanilla bean is to die for).
Recipe adapted from Hell Yeah It's Vegan
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