On Blueberries!
Tart, sour, and sweet all at once, as you pop a plump anthocyanin berry into your mouth. It’s a revival like no other. And a kind of recklessness- the kind that lets your fingertips stain everything you touch with this vibrant color. Blueberries. Bluebs. Arándanos. Myrtilles. No matter the language or nickname, they can be big as marbles but tender to the touch. There are not that many things in this world that are equally delicate as they are rich.
I think this might be the summer of pie baking. Strawberry rhubarb, lemon chess pie, you name it, I’ve tried to make it. But why not go to the basics, with a classic blueberry pie? The berries are plentiful and in season, and I’m trying to enjoy them in every capacity I can before the summer ends (and boy is it ending quickly).
I didn’t have all the ingredients to make my own pie crust this time around, so I opted for a vegan-friendly crust store-bought! I also was too lazy to do a criss-cross crust on top, but surprisingly it turned out quick and easy.
Ingredients:
4 cups of blueberries
3 tablespoons of flour or cornstarch
1/2 teaspoon of cinnamon
¾ cup cane sugar
¼ teaspoon salt
1 teaspoon finely grated lemon zest
1 tablespoon lemon juice
Turn on your oven to 425 for preheating.
Lightly crush your blueberries in a medium bowl and add the rest of your filling ingredients.
Pour mixture into the premade crust- top with extra blueberries and bake for 35-4o minutes until the top is bubbly and the crust is golden brown.
My favorite vegan blueberry pies to make from scratch are from:
Serve with vanilla ice cream or dairy-free vanilla cashew yogurt (my personal favorite) and enjoy!
