Friday, August 12, 2011

Blueberry Pie. Vegan and Gluten-free

Ahhh, blueberries: the taste of summer. The blueberry season is coming to an end, but that just means I am feeling more pressure to create exciting blueberry dishes before they are all gone!

A few weeks ago, I put together a blueberry pie that turned out delicious, if a little juicy. I hadn't made a pie in years (since right around the time I became vegan, in fact), so it was a bit of a challenge, especially making a gluten-free, vegan crust. All in all, it turned out well.

Gluten-Free and Vegan Blueberry Pie
Serves 8


-Pie Filling:
5 c. fresh or frozen blueberries (if using frozen berries, let them defrost before using)
1/2 c. evaporated cane juice
1 T. freshly-squeezed lemon juice
1 t. cornstarch or arrowroot
zest from a lemon

2 c. gluten-free flour mix (mine consisted of 1/2 c. each of teff, sweet white rice, buckwheat, and sorghum)
1/2 c. solid coconut oil, chopped
1 t. salt
cold water

Prepare the Pie Filling:
Mix together all the ingredients and refrigerate to let the sugar and lemon juice create a bit of a syrup. Pour into the crust when ready to bake.

Prepare the Crust:
  1. Sift together the flours and salt in a large bowl. Add the coconut oil and, using a pastry cutter, cut in the oil into the flour until it starts to stick together. Add in just enough cool water to create a workable dough.
  2. Shape the dough into two balls and place one on a flat surface covered by plastic wrap (put the other ball into the fridge until you're ready to use it). Place another sheet of plastic wrap over the dough and start rolling it out until it's big enough to fit into a pie dish. Carefully lay it in a pie dish and press down on the dough to make it reach up the sides of the dish.
  3. Stick the dough into the fridge or freezer until ready to fill with the blueberries.

Prepare the Pie:
  1. Preheat the oven to 350'. 
  2. Pour the filling into the crust. Roll out the second half of the dough, using the same technique as the first, and cut inch-wide slices to lay on top of the filling. Lay them on in any design you like. 
  3. Place into the preheated oven and bake until the top is golden brown and the filling is bubbly, about 45-50 minutes. Let cool for 5 minutes before serving. It will keep in a covered glass container about 3 days.

No comments:


Related Posts with Thumbnails