Vegan Blueberry Maple Pie
Although autumn is just around the corner and I’m excited for those flavors, I’m holding onto the last bits of summer. There are still strawberries on the plant on my deck, and we just went blueberry picking a few weekends back so I’m not quite ready to say goodbye to berries quite yet. Last weekend I decided to make a Vegan Blueberry Maple Pie because it just sounded good and it’s been ages since I’ve made a double crust pie. A good blueberry pie warm with some whipped cream or ice cream is just heavenly!
So I made my classic pie crust, using some Earth Balance vegan butter sticks (I’ve used country crock and that works well too), and it turned out perfect! I haven't made a double crust pie in ages, usually I just go for a crumble topping, but it just sounded good this time!
For the filling, I sweetened the blueberries with maple syrup and sugar so that they were just sweet enough but their natural sweetness and flavor could shine. I thickened it with cornstarch and it came out just right. I also added a touch of vanilla to the filling because I love it in all of my desserts! When the pie was all ready to go in the oven I brushed it with oat milk and sprinkled it with a little sugar because I love when pie crusts have that crispy crunchy sugary coating on them.
The pie baked up beautifully! It smelled amazing as I pulled it from the oven and I could not wait to try it! It was so heavenly! The buttery crust was perfect with the sweet vanilla maple scented jammy berries and almond whipped cream I decided to serve it with! I shared some with friends and family ad they loved it as well! If you love berries, definitely give baking this Vegan Blueberry Maple Pie a try!
Vegan Blueberry Maple Pie
Makes one 9 inch pie
Crust:
- 3 cups organic whole wheat pastry flour
- 1/4 cup maple sugar or brown sugar
- 1/2 tsp sea salt
- 3/4 cup vegan butter (I used Earth Balance), chilled in its solid state cut into chunks
- about 6-8 Tbsp cold water
Filling:
- 6 cups fresh blueberries*
- 1/4 cup maple syrup
- 2 Tbsp maple sugar
- 1/4 cup cornstarch
- 1 tsp pure vanilla extract
- 1/8 tsp sea salt
Brushing:
- Oat milk or other plant based milk
- maple sugar or granulated sugar
Instructions:
- Pre-heat the oven to 425F degrees.
- To make the crust, in a large bowl, mix together flour, sugar, and sea salt. Cut in vegan butter with a pastry blender or 2 knives until it is in pea sized pieces. Mix in just enough water to create a smooth dough that holds together but isn't too sticky. Add more water if needed, and knead slightly until a smooth dough is created. Roll out into two 10 inch circles on a sheet of slightly floured parchment paper, then use the paper to help you transfer one to an 9 inch pie dish. Fit crust into the dish and set aside.
- To make the filling, Mix all ingredients well in a bowl, and pour into the pie crust.
- Transfer the other pie crust to the top of the pie (if you want you can cut shapes out first, to make vents or you can cut vents with a knife after), press the edges together and flute them to seal them.
- Brush with oat milk or other plant based milk and sprinkle with sugar.
- Place in the oven on a tray, and bake for 20 minutes, then lower the oven temperature to 375 and bake for another hour until the juices are bubbling and the pie is browned (check every so often and if it gets too browned, cover the top with foil).
- Remove from the oven and let cool completely before cutting.
*If you are using frozen blueberries for this and they are still frozen, you may need to bake an extra 15-20 minutes
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