Description
This recipe is probably one of my all-time favorite blueberry recipes. It has everything you want in a pie and everything you want in a crisp, a blueberry dream come true.
Ingredients
Scale
Crust:
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 8 tablespoons coconut oil
- 1 teaspoon fresh lemon juice
- Ice water as needed
Filling:
- 1/2 cup frozen 100% apple juice concentrate
- 1/3 cup maple syrup
- 1 tablespoon lemon juice
- 1/4 teaspoon allspice
- 1 pinch of salt (optional)
- 4 cups frozen blueberries
- 2 tablespoons corn starch or tapioca (see note below) dissolved in 1 tablespoon water
Instructions
Crust:
- In a food processor, add flour and salt, pulse to mix.
- Next add coconut oil and lemon juice, pulse until mixture resembles crumbs.
- Add ice water, one tablespoon at a time, until the mixture sticks together when pressed. Should be fairly dry. If the dough gets too wet, harden in fridge for 5-10 minutes.
- Divide the dough in two.
- Roll out half the dough and place in the bottom of a pie pan.
- Use a fork to poke a few holes in the crust, and cover with parchment paper.
- Add pie weights or baking beans.
- Bake at 350F for 30 minutes.
- Remove pie weights and bake an additional 10 minutes. Let pie crust cool slightly.
- With the second half of the pie dough, roll out and cut into little stars.
- Bake at 350 for 10 minutes. Let cool.
- Set aside to be used for decorations.
Filling:
- In a sauce pan, combine apple juice concentrate, maple syrup, lemon juice, allspice, and a pinch of salt.
- Bring to a simmer.
- Add frozen blueberries. Stir to combine.
- Let simmer for about 2 minutes.
- Add corn or tapioca starch (dissolved in 1 tablespoon of water)
- Stir to combine. The mixture should thicken quickly.
- Pour into prepared pie pan.
- Let sit to cool for a couple of hours.
- Decorate with pie crust stars.
- Serve with vegan whipped cream or ice cream.
Notes
Tapioca vs. corn starch: Either of these starches thicken the filling, but the result is slightly different. The tapioca creates a slightly looser texture, which I actually really like in this recipe. If you have both at hand, and feel adventurous, I would recommend you try tapioca first. I do not think you will be disappointed.