This pie takes no time to make and has no refined sugar!
Ingredients
- pre-made vegan pie crusts found in the refrigerated section. Find the one that suits you, here is a vegan organic one. Wholly Wholesome. Or make your favorite home-made crusts.
- 6 cups of fresh or thawed frozen blueberries
- 1/4 cup NON-GMO corn starch
- 1 Tablespoon lemon juice
- ½ teaspoon vanilla extract
- ½ teaspoon cinnamon
- 1 Tablespoon vegan butter
- 2/3 cups coconut sugar plus 1 Tablespoon
- 2 Tablespoons plant-based milk
Directions
- Pre-heat oven 400 degrees
- Prepare the bottom crust according to the instructions.
- In a large bowl add blueberries, coconut sugar except the one extra tablespoon, corn starch, vanilla, lemon juice, and cinnamon.
- With a large spoon or spatula fold every together so everything is evenly distributed
- Pour into pie crust.
- Take the tablespoon of vegan butter and crumble over the top.
- Put 2nd pie crust on top. Pinch all the edges of top and bottom crust together to seal pie.
- Cut 3 slashes on top as shown in the picture with a sharp knife. This lets the steam out
- Take a pastry brush and spread the milk all over the crusts including the edges. Now sprinkle the rest of the coconut sugar on top.
- Cover the edges of the pie crust with tin foil so they don’t burn. Put in the 400-degree oven for 20 minutes. Then reduce the temperature to 350 for 40-50 minutes longer or until the crust is golden brown. Take the tin foil off half through so the edges can brown.
- Let cool for 30 minutes before cutting,
