Vegan Blueberry Basil Pie

Posted by in 4th of July, Cooking, Pies, Sweets | 0 comments

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Hello & Happy Thursday!!

 

 

 

 

 

 

 

I don’t do a ton of pies, but with the Fourth of July around the corner I thought it would be wonderful to capture the essence of summer with a classic dessert, but of course.. 

 

with a modern spin!

 

I don’t know about you, but within the past few years I love to integrate fresh herbs into desserts. It enhances flavors, adds a surprise to the dish, has aesthetic appeal, and can just take an everyday dessert and turn it into something magical. Once of the best herbs that pairs well with just about anything.. 

 

Basil!

 

If making a homemade pie crust sends you waves of anxiety, don’t stress! It’s a lot easier than it looks, and can easily be thrown together in just 30 minutes. Having all the experience I do under my belt, even today I don’t consider myself to be an iron chef when it comes to pie crusts, but they are so much fun to make! 

 

When I heard that Miyoko started to carry a vegan butter I was excited to explore it as everything she produces is just pure magic. Like I always say, she has truly changed the landscape of vegan cheese and other products just to stack up to the quality behind Miyoko’s. Needless to say, I was head over heels to experience the new butter option. 

 

As to be expected, it’s a million times better than any vegan butter I’ve ever worked with. The taste and flavor mirror that of real butter and it’s just a game changer. I typically opt for coconut oil, but for many dishes it can simply overpower and confuse the overall flavor profile. If you’re searching for another option, this is it!

 

 

 

 

 


 

What I love about this recipe, is everything! It’s simply a bunch of blueberries, a lil bit of added sweetness, an effortless homemade crust that’s buttery and crispy, notes of basil, aesthetically pleasing, perfect for entertaining, and has that Fourth of July flare that all of your guests will love!


 

If you’re craving that perf summer pie, you have to try my vegan Blueberry Basil Pie!

 

 

 

 

 

 

 

 

 

Why this recipe rocks: 

 

 

 

Quick

Easy

Minimal ingredints

Festive

Basil

Perf for Fourth of July entertaining

Buttery Crust

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
 

 

Recipe Tutorial 

 

 

 

Yields 8 slices

Vegan Blueberry Basil Pie

30 minPrep Time

35 minCook Time

1 hr, 5 Total Time

Save RecipeSave Recipe

Ingredients

    Crust: 
  • 2 cups 1/4 flour (sift, then measure)
  • 1 teaspoon salt
  • 1 package miyokos butter
  • 1/4 cup ice water
  • Filling: 
  • 1/2 cup sugar or sweetener of choice
  • 3 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 1/4 cup cold water
  • 5 cups fresh blueberries, divided
  • 1 tablespoon Miyokos vegan butter
  • 1 tablespoon lemon juice
  • roughly 1/2 cup shredded basil

Instructions

  1. Mix flour and salt together. Cut in vegan putter with a pastry blender until crumbly. Stir in ice water and bring the dough together until it holds. Form in two rough balls. (Note: handling too much makes dough tough.) Allow to firm in the fridge for 30 minutes. 
  2. On a lightly floured surface, roll out the dough to fit into a 9-inch buttered pie pan, trim, leaving about ½-3/4 inch overhang. I used the dish to cut around while still leaving excess to hang over. Press into dish and press the edges with a fork. 
  3. Cover crust with plastic wrap and chill in refrigerator for about 30 minutes. Roll out the scraps and cut out stars. Place in the fridge for 30 minutes to firm. Preheat oven to 400 degrees. Flash bake for 10-15 mins. 
  4. Filling: In a saucepan over medium heat, combine sugar of choice, cornstarch, salt and water until smooth. Add 3 cups blueberries. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. Add butter, lemon juice, remaining berries and sliced basil; stir until butter is melted. Cool. Pour into flash baked pie crust. Cover the edges with aluminum foil. Bake for 15 minutes. Remove foil, bake for 5 minutes or until golden brown. Remove from oven and allow to cool. 

Notes

You can bake the pie until fully cooked, fill and refrigerate for a cold option If your dough feels crumbly, add more water, 1 tsp at a time until its more pliable

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http://www.eatdrinkshrink.com/4th-of-july/vegan-blueberry-basil-pie

 

 

 

 

 

 

 

 

 

 

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