Blueberries only spells one thing: it’s summer! If you like pie but hate sickeningly sweet desserts these mini vegan blueberry pies are just for you. Each pie cup brims with fresh berries bathed in a tart lemon base. I tested them this weekend. They are vegan-approved <3
We visited Jimmy’s vegan aunt at her restaurant. She owns a Vietnamese restaurant called Merit Vegetarian. Foodie that I am, I wanted to share my own vegan-friendly recipe: this blueberry pie. After all, what food screams love louder than homemade blueberry pie? Not many.
Folks, I’m normally just an OK baker, so I needed the practice. I dug up this pie recipe from my food science class (yes, I’m a nerd) because I remembered how easy and delicious it was. Apparently the blueberry filling was inspired by Rose Levy Beranbaum, a baking guru. She has the name of an angel and a pie to match. Memo to self: check out her baking books. The pie crust I used needs just 3 ingredients: flour, salt and oil. It’s very hard to mess up this flakey pie crust. I literally got it from a sweet old grandma’s vlog. If you want a video tutorial, check it out. She will melt your heart and teach you to make bomb pie crust!
These pies disappeared in less than hour, and his aunt even asked me for the recipe. Who knows? If it ends up on their menu I’ll find out. It’s kind of a passion project of mine to help Merit Vegetarian update their menu photos. The best part is that I get to eat everything I photograph (nom nom!). If you’re ever in San Jose, California give Merit Vegetarian a try. Their dishes are so umami-licious I doubt you’ll miss the meat. In the mean time, fire up your oven and start baking blueberry pies.
Oh, one final note: You can make one whole pie instead of mini pies from the recipe below! Here’s what that looks like…
Mini Vegan Blueberry Pies
For the Pie Crust
- 1 cup + 2 tablespoons all-purpose flour
- 1/2 teaspoon table salt
- 1/3 cup vegetable oil
- 2 tablespoon ice water
For the Filling
- 4 cups fresh blueberries
- 1/2 cup water
- 1 large lemon , juiced and tested
- 1/3 cup of sugar
- 2 tablespoons corn starch + 2 tablespoons water
For the Crust
Preheat oven to 400 degrees F.
Whisk flour, salt and vegetable oil together with a fork. Don’t over mix. You’ll get a crumbly mess, but it will come together.
Add the water and use your fingers to pull and shape the dough into a ball.
Place the dough between two 10-inch square sheets of parchment paper. Roll out the dough until it’s about 1/4” thick.
For a whole pie, stretch the dough over a 9” pie plate. For mini pies, cut out 12-16 circles using a drinking glass. Then, press each dough circle into the well of a 12-well muffin pan made for large muffins.
Bake the crust(s) for 25-30 minutes until lightly brown. Allow them to cool.
For the Filling
Add one cup of blueberries and 1/2 cup water to a small sauce pan. Bring mixture to a boil.
Allow blueberries to boil for 3-5 minutes until they pop. You can mash them with a wooden spoon to help this along.
Stir in the lemon, zest and sugar until well-mixed.
In a small bowl, mix cornstarch into 2 tablespoons water.
Pour cornstarch mixture into the saucepan. Allow the blueberry filling to boil until it’s clear. Fold in the remaining 3 cups of blueberries.
Spoon the blueberry filling into pie crust(s). Refrigerate the pie(s); it should take 1-2 hours for the filling to set.