Makes one blueberry pie
This blueberry pie with spelt crust is incredible. The earthiness of the spelt flour crust with the tart & sweet fresh blueberries are the perfect combo for a healthier pie experience. And if you are an oil-free person then I have you covered because I also made an oil-free spelt /almond flour crust for you, which honestly is just as delicious… I know you must be saying…so why use butter right? Exactly! But now you have both options and you can use this crust with any kind of pie savory or sweet, summer or winter. But let’s stay focused on blueberries for the moment… they are considering the antioxidant king of goods so don’t miss out this summer & grab your ingredients & start rolling, cutting, filling, and enjoying your very own blueberry pie. ENJOY!
Put 5 cups of blueberries in a bowl. Add the sugar & stir gently but well enough to thoroughly mix into the blueberries.
Add the cornstarch & stir gently but until well coated.
Add lemon zest, lemon juice & cinnamon & stir.
Put in fridge until ready to use
Preheat oven to 425 F
Add vinegar to the milk and let it rest so it curdles or thickens into buttermilk.
Add flour, sugar, & salt (and vegan cream cheese if using) to the food processor & pulse to blend.
Cut the cold butter into cubes & add to food processor & pulse till it resembles sand with pea-size pebbles in it.
Add milk/vinegar liquid to the mixture in the processor & blend until it forms a dough ball.
Stop and turn the dough onto the counter & form it into a ball. Put it in a plastic bag & store in the fridge for 30 minutes to one hour. One hour is best if you have the time.
Cut 2 pieces of parchment paper to roll out the dough between. Remove dough from the fridge & sprinkle flour on the bottom sheet of parchment & place the bottom crust dough ball on that parchment sheet that is floured.
Press the dough into a disc with your hand as much as you can fixing the cracks on edge as you push it to form a flatter disc.
Now sprinkle flour on top of the dough and cover with the other parchment sheet. Roll out to 1/8” thick turning & rolling from center to outward direction.
Now flip the dough into your pie dish & carefully form it into the pan & cut off excess edges with scissors. Put the finished crust in the fridge while you make the lattice top crust.
Follow directions above for bottom crust, once rolled out to take a knife and cut strips that are about 1’ in diameter.
Take out your finished bottom crust from the fridge & add the filling to the bottom crust. Level with a spoon.
Now take your first strip and lay it across the center of the pie. Then place one along each side of that center one. You should have 3 in a row now.
Watch the video for the next steps on creating the lattice, but you pull back every other one or even strips to add the next strip. Then unfold and pull back to the middle the alternate or odd strips and place the next strip.
Continue pulling back first the even strips and adding a strip then the odd until the lattice is complete.
Trim the edges & crimp the edge nicely.
Brush the top of the crust all over with soy milk or other plant milk & sprinkle with fine vegan sugar.
Bake in the oven at 425 F for 15 minutes then take out the pie and cover the edges with foil and turn the oven down to 400F and bake another 45 minutes or till the crust is nicely browned.
Note: If you have a crust protector ring then you can just cook at 400F for 60 minutes.
ENJOY this one is SO DELICIOUS, try not to eat the whole pie!