Blueberry Pie With Coconut Oil Crust (Vegan)
Blueberry pie with coconut oil crust - an incredible vegan, egg and dairy free lattice topped blueberry pie made with coconut oil pastry.
Servings 8 people
Ingredients
Coconut Oil Pastry:
- 160 ml (⅔ cup) unsweetened almond milk
- 3 teaspoon apple cider vinegar
- 435 g (3 ½ cups) plain (all-purpose) flour
- 60 g (¼ cup) caster sugar
- 1 teaspoon salt
- 225 g (1 cup + 2Tbsp) coconut oil solid
Blueberry Filling:
- 800 g (28 oz/about 6 cups) fresh blueberries not frozen
- 125 g (½ cup + 2 Tbsp) caster sugar
- 30 g (¼ cup) cornflour (cornstarch)
- ¼ teaspoon ground cinnamon
- 1 tablespoon fresh lemon juice
- 1 tablespoon semolina
- soy milk and granulated sugar to glaze
Instructions
Coconut Oil Pastry:
- Mix together the almond milk and apple cider vinegar and set aside.
- Place the flour, sugar and salt in a food processor and pulse to combine. Add the coconut oil and blend well until absolutely no lumps of coconut oil remain. If your food processor isn't very big you may need to do this in two batches
- With the motor running, drizzle in the almond milk until the pastry starts sticking together. You may not need to add all of the milk or you may have to add a teaspoon of ice water if it isn't quite enough liquid to bring it together.
- Tip the pastry out onto a floured surface and gently knead it into a ball, be careful not to overwork it. Set aside to rest while you prepare the filling.
- *At this point the pastry can be refrigerated or frozen if not using straight away. Double wrap in clingfilm and then freeze. Allow to defrost overnight in the refrigerator then leave the dough at room temperature for an hour before rolling out to make it easier to work with.
Blueberry Pie:
- Mix together the blueberries, sugar, cornflour, cinnamon and lemon juice in a large bowl. Set aside.
- Divide the pastry in half and shape each half into a ball. Roll one half out on a floured surface into a large circle about 3mm/1/8in thick. Carefully lift it into a 9 inch pie dish and press into the edges, trim off the excess pastry, leaving a couple of cm overhanging.
- Sprinkle over the tablespoon of semolina then tip in the blueberry filling and spread level. Set aside.
- Roll the other ball of pastry out as above and use a pizza wheel or sharp knife to cut it into 1-2 inch wide strips.
- Using your two longest strips, lay on the tart to make a cross in the centre – don’t attach the strips to the edges. The strip that’s vertical as you look at it should be on top.
- Lay two strips of pastry horizontally, either side of the horizontal strip.
- Fold the middle horizontal strip back on itself to the left and put a vertical strip on the tart to the right of the folded back strip. Unfold the pastry strip back to its original position, then repeat on the other side.
- Now repeat with the vertical strips: fold up the middle vertical strip, put a horizontal strip at the bottom, then fold back the middle strip. Repeat this process on all sides until the pie is covered.
- Press all the edges down to seal (use a drop of water to help them stick if needed) then trim off the excess and either crimp the edges or press with a fork.
- *See post above for photo instructions for making a lattice and for making pastry braids.
- Pop the pie in the fridge for 20-30 minutes while you preheat the oven to 200C/400F/gas mark 6.
- Brush the top of the pie with soy milk and sprinkle with granulated sugar. Bake for 20 minutes then turn the oven down to 180C/350F/gas mark 4 and bake for a further 30-40 minutes until the filling is bubbling and the crust is golden. If the crust starts to darken too much before the pie is done then loosely cover it with tin foil partway through baking.
- Allow the pie to cool for at least 3 hours at room temperature before serving. Store any leftovers in the refrigerator for up to 5 days.
Notes
Pastry adapted from: https://vanillaandbean.com/how-to-make-a-coconut-oil-pie-crust/