Buy Now → Mini Blueberry Pie
A delicious gluten-free vegan mini blueberry pie. This quick recipe is also oil-free and refined sugar-free.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 2-4 servings
- Category: Pies & Tarts
- Method: Baked
- Cuisine: Vegan
- Diet: Gluten Free
Ingredients
Pie Crust:
- 1/2 cup white rice flour
- 3 tbsp cashew butter
- 3 tbsp dark maple syrup
- 1 tsp pure vanilla extract
- 1/4 tsp almond extract
- 1/8 tsp salt
Blueberry Filling:
- ¾ cup fresh blueberries
- 3 tbsp dark maple syrup
- 1 tbsp tapioca starch
- juice of half a lemon
- ½ tsp cinnamon
Instructions
- Pre-heat oven to 350F. Oil a 6" pie plate (or baking dish of a similar size) and set aside.
- Process all pie crust ingredients in a food processor until combined into a dough. Gather the dough and form into a ball, kneading it lightly. Divide this dough into 2 pieces, one just a tad smaller than half, one just a tad bigger than half. Roll each piece of dough into a ball. Take the bigger ball of dough and flatten it into a disk with your hands. Place into the prepared pie plate and press and shape it down into a pie shell with your hands, covering the base and sides of the dish with the dough. Set aside.
- Prepare the pie filling by mixing all ingredients together with a fork in a small bowl. Transfer this mixture into the prepared pie crust, and smooth it out into an even 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 thicker (be careful, if it's too thin it'll break more easily). Cut this dough into ½" strips lengthwise*. Place several of these strips vertically on the pie. Then place several horizontally, interlacing them with the vertical strips. If you need to create more strips, gather up the remaining dough and roll it out again to create more strips. Once finished creating the lattice, fill in any gaps along the edges of the pie with some of the remaining dough. Then seal the edge all around with a fork.
- Bake in a pre-heated oven for approximately 30-35 minutes (until the edges are nice and golden and you can see some small bubbles in the filling. Cool off on a wire rack, and enjoy!**
Equipment
Buy Now → Notes
*I used this kind of pastry cutter to get the fluted edges. But a pizza cutter or a regular knife will do for straight cuts if you prefer.
**Note: a warm pie will always be a little runny when sliced. The pie filling will firm up more as it cools off completely.
Find it online: https://www.unconventionalbaker.com/blueberry-pie/