Vegan, gluten-free, soy-free ~ 350 kcals per portion (1/6th of the pie)
Today we found a beautiful recipe for Cherry Lime Pie on VeganYumYum and decided to try our own adaptation. This pie reminds me a lot of summers in Finland, my Finnish grandmother always used to make us blueberry pies! Here is our version of the recipe, we hope you like it!
INGREDIENTS (for 6 people)
For the dough:
- 250g of rice flour (we used semi-wholemeal on this occasion)
- 80g of vegan margarine
- 20g of cashew butter
- 3 tbsp of sugar
- 1 tsp of salt
- 3-4 tbsp iced water
- dried beans to keep the dough from rising in the oven
For the filling
- 300g frozen blueberries (ideally Scandinavian/Nordic wild blueberries, we like the ones from Wholefoods)
- 3 tbsp of sugar
- juice from 1/2 lime
- 1/2 cup hazelnut milk (or any other nut milk!)
- 3 tsp potato starch (or corn starch)
PREPARATION
For the crust:
- Start by mixing the dry ingredients for the dough in a bowl (sugar, flour, and salt).
- Incorporate little by little the margarine and cashew butter, mixing the ingredients into a paste (we did it by hand).
- Add the water a teaspoon at the time, while kneading, until you achieve a consistency that is not too sticky and allows you to roll the dough into a ball.
- With a pin roll flatten the dough until it is about 0.5 cm thick, onto some parchment roll. You can then place this in the fridge (for at least 15 minutes).
For the filling:
(You can preheat your oven at 220C at this stage)
- On a low heat, mix the blueberries, sugar and lime juice in a pan.
- When the blueberries have defrosted, you can add the hazelnut milk.
- On the side, mix in a small bowl corn starch and some water until it forms a thick liquid.
- Once the blueberries are simmering, you can add the cornstarch mixture into the pan and mix for thirty seconds. After this, remove it from the fire and let it cool down.
Making the pie:
- Butter your cake tin, and layer your pastry dough on it. (It may break while doing this, but you can just piece it in the tin with your hands). Depending on the size of your tin, some dough will be leftover for decorations for the top of you pie.
- Place a parchment sheet on your dough with some dried beans so that it does not rise in the oven.
- Place the dish in the oven at 220C for 15 minutes, until it is golden brown. You can then let the crust cool down and remove the beans.
- Wait until both the pie crust and blueberries have cooled down.
- You can then pour the filling into the pie dish, and add any decorations on top of your pie.
- Brush the top of the pastry with some nut milk, before placing it in the oven for a further 40 minutes (or until the pastry is golden brown and no longer soft).
- You can serve this pie either warm (the blueberry filling will be gooey) , or cold from the fridge.
We hope you love this recipe as much as we did! If you have any recipes for gluten-free, vegan blueberry pies, share them below!
Tell us what you think!