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Yield:

1 (9-inch) pie

Prep time:

60 to 70 minutes

Bake time:

50 to 60 minutes

Serving size:

1 slice

2 Flaky Piecrust dough balls (recipe

in Chapter 13)

4¼ cups fresh blueberries

1 TB. lemon zest

1 tsp. fresh lemon juice

1 cup plus 1 TB. unbleached cane

sugar

3 TB. cornstarch or quick-cooking

tapioca

¼ tsp. ground nutmeg

2 TB. cold nonhydrogenated vegan

margarine, cut into small pieces

1 TB. soy, rice, or almond milk

1. Preheat the oven to 375°F.

2. On a lightly floured surface, roll out Flaky Piecrust bottom and top (see Chapter 13 if you need a refresher), leaving enough overhang to fold underneath. Place bottom piecrust evenly in a 9-inch pie pan or ceramic pie dish. Fold top crust in ½ and place a kitchen towel over it so it doesn’t dry out.

3. In a large bowl, combine blueberries, lemon zest, lemon juice, 1 cup unbleached cane sugar, cornstarch, and ground nutmeg, tossing to coat. Pour into piecrust, and dot with cold vegan margarine.

4. Unfold top crust, and place over blueberry filling. Fold edges of top crust over and under bottom edges, and flute with your fingertips. Crusts can also be sealed with the tines of a dinner fork.

5. Brush crust with soy milk, and sprinkle evenly with remaining 1 tablespoon unbleached cane sugar. Cut small decorative vent holes into top crust using a knife or a very small cookie cutter.

6. Place the pie pan on a baking sheet, and bake for 50 to 60 minutes or until crust is golden brown and juices are bubbly. Place a piece of aluminum foil around the rim if the edges start to brown too fast. For best results, cool on a wire rack for 30 to 60 minutes before serving. Cool completely before wrapping with plastic wrap. Store leftovers in the refrigerator. Double-wrap, and this pie will freeze well for up to 3 months.

BAKER’S BONUS

Can you make a Blueberry Pie with frozen blueberries? Yes, just be sure to use frozen IQF (individually quick frozen) blueberries straight from the freezer. Do not thaw them, or you’ll have a soupy pie. Adjust the cornstarch or quick-cooking tapioca to 5 tablespoons when using frozen blueberries.

Blackberry Pie

Fresh blackberries are only available for a short time, so why not enjoy the summer by baking this yummy pie in a double-crusted Flaky Piecrust? This goes great with vegan ice cream.

Yield:

1 (9-inch) pie

Prep time:

60 to 70 minutes

Bake time:

50 to 60 minutes

Serving size:

1 slice

2 Flaky Piecrust dough balls (recipe

in Chapter 13)

5 cups fresh or frozen blackberries

1 tsp. lime zest

1 cup plus 1 TB. unbleached cane

sugar

¼ cup light brown sugar, firmly

packed

¼ cup unbleached all-purpose

flour

¼ cup quick-cooking tapioca

½ tsp. ground nutmeg (optional)

2 TB. cold nonhydrogenated vegan

margarine, cut into small pieces

1 TB. soy, rice, or almond milk

1. Preheat the oven to 375°F.

2. On a lightly floured surface, roll out Flaky Piecrust bottom and top (see Chapter 13 if you need a refresher), leaving enough overhang to fold underneath. Place bottom piecrust evenly in a 9-inch pie pan or ceramic pie dish. Fold top crust in ½ and place a kitchen towel over it so it doesn’t dry out.

3. In a large bowl, combine blackberries, lime zest, 1 cup unbleached cane sugar, light brown sugar, unbleached all-purpose flour, quick-cooking tapioca, and ground nutmeg (if using), tossing to coat. Pour into prepared piecrust, and dot with cold vegan margarine.

4. Unfold top crust, and place over blackberry filling. Fold edges of top crust over and under bottom edges, and flute with your fingertips. Crusts can also be sealed with the tines of a dinner fork.

5. Brush crust with soy milk, and sprinkle evenly with remaining 1 tablespoon unbleached cane sugar. Cut small decorative vent holes into top crust using a knife or a very small cookie cutter.

6. Place the pie pan on a baking sheet, and bake for 50 to 60 minutes or until crust is golden brown and juices are bubbly. Place a piece of aluminum foil around the