I believe most of us would agree: a freshly baked blueberry pie in summer time is a deal with to not be missed, if one may also help it! 😉
Who can resist that that gooey jammy filling set in opposition to a cookie-like crust. So good.
This mini blueberry pie has a lot going for it. It is dairy-free, eggless, gluten-free, oil-free, and refined sugar-free. Simple, fast, scrumptious.
And it is sufficiently small to be totally loved with out feeling overwhelmed by a variety of leftovers (and simple sufficient to scale up in case you want extra, or simply make a number of. They’re cuter small in any case 😉 ).
I used a crust right here that I have been having fun with utilizing for a lot of of my fast pies. It is easy and healthful and tremendous simple for GF.
The caveat? The feel needs to be excellent to make fancy ribbons on high. It is easy for issues to go amiss as a result of there could possibly be variances within the dough because of the batch of cashew butter used and the way creamy it’s, and so forth.
So it’s essential to be courageous sufficient to regulate the dough within the meals processor to get it to the suitable texture. If it appears to be too dry / crumbly, add a bit extra cashew butter or maple syrup. If it is too moist / sticky, add extra flour…
Most significantly although, do not stress!! Pie isn’t meant to be excellent. And mine is much from it. It is meant to be homey, rustic, and seem like it was made with loving arms.
You possibly can at all times give the ribbons a attempt to if it does not work out, roll it up in to a ball, roll out the dough once more and simply reduce out some little cookie cutter shapes to brighten the highest of the pie with. Simply pretty much as good and scrumptious. Or simply go straight to this feature in case you’re not a lattice high sort of individual in any case 🙂
And in case you are in search of choices apart from blueberry pie, listed here are a couple of comparable recipes to check out:
Mini Blueberry Pie
A scrumptious gluten-free vegan mini blueberry pie. This fast recipe can be oil-free and refined sugar-free.
- Prep Time: half-hour
- Prepare dinner Time: half-hour
- Complete Time: 1 hour
- Yield: 2-4 servings
- Class: Pies & Tarts
- Methodology: Baked
- Delicacies: Vegan
- Weight loss plan: Gluten Free
Pie Crust:
Blueberry Filling:
Directions
- Pre-heat oven to 350F. Oil a 6″ pie plate (or baking dish of an analogous measurement) and put aside.
- Course of all pie crust substances in a meals processor till mixed right into a dough. Collect the dough and type right into a ball, kneading it evenly. Divide this dough into 2 items, one only a tad smaller than half, one only a tad greater than half. Roll each bit of dough right into a ball. Take the larger ball of dough and flatten it right into a disk together with your arms. Place into the ready pie plate and press and form it down right into a pie shell together with your arms, masking the bottom and sides of the dish with the dough. Put aside.
- Put together the pie filling by mixing all substances along with a fork in a small bowl. Switch this combination into the ready pie crust, and clean it out into a fair layer.
- Place the remaining ball of dough dough in between two sheets of parchment paper and roll it out roughly into an ⅛” thickness or a little bit thicker (watch out, if it is too skinny it will break extra simply). Minimize this dough into ½” strips lengthwise*. Place a number of of those strips vertically on the pie. Then place a number of horizontally, interlacing them with the vertical strips. If it’s essential to create extra strips, collect up the remaining dough and roll it out once more to create extra strips. As soon as completed creating the lattice, fill in any gaps alongside the perimeters of the pie with a number of the remaining dough. Then seal the sting throughout with a fork.
- Bake in a pre-heated oven for about 30-35 minutes (till the perimeters are good and golden and you may see some small bubbles within the filling. Cool off on a wire rack, and revel in!**
Notes
*I used this type of pastry cutter to get the fluted edges. However a pizza cutter or a daily knife will do for straight cuts in case you favor.
**Word: a heat pie will at all times be a little bit runny when sliced. The pie filling will agency up extra because it cools off fully.
