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There’s nothing much different about my blueberry pie filling – nearly everyone uses blueberries, sugar, lemon, and a thickener, and there’s no reason to change that. What is different is my crust. It’s tender with a nice crunch on the edges, and is super flavorful. So people can never believe there’s no butter, shortening, or lard in it. I know there are people out there who are skeptical about such a crust. When my recipe was published on Salon.com once, the rants against me were unbelievable. If I could only feed those people my pie, they would change their tune. Go ahead, try it out on your butter-loving friends and you’ll see. The other great thing about this pie crust is that it’s nearly foolproof. My only caveat is that the texture of the dough is quite wet, so making it into a lattice crust is quite a challenge. I did it with this pie, but not sure I’ll be attempting that again soon! If you do it as a regular crust, you’ll have no problems.

Blueberry Pie With a Heart-Healthy Crust [Vegan]

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Ingredients You Need for Blueberry Pie With a Heart-Healthy Crust [Vegan]

For the Filling:
  • 6 cups of fresh blueberries
  • ½ cup sugar
  • 3 tablespoons flour or tapioca starch
  • 1/4 teaspoon cinnamon
  • 1 tablespoon lemon juice
  • Pinch salt

For the Crust:

  • 1 1/3 cups all purpose flour
  • 1 1/3 cups whole wheat pastry flour
  • 1 teaspoon salt
  • 2/3 cup high-oleic safflower oil
  • 6 tablespoons milk
  • ½ to 1 teaspoon sugar

How to Prepare Blueberry Pie With a Heart-Healthy Crust [Vegan]

  1. Heat the oven to 400 degrees.
  2. In a large bowl, combine the sugar, starch/flour, cinnamon and salt. Add the lemon juice and blueberries, stirring gently to combine.
  3. Meanwhile, whisk the flour and salt in a medium mixing bowl. Pour the oil in a glass measuring cup and add the milk, without stirring. Pour this mixture into the flour and stir briefly, just until combined. Divide the dough in half and form two balls. Roll the pie crust out immediately; do not refrigerate.
  4. Place a piece of wax paper on your work surface, putting a few drops of water under the paper to keep it from sliding around. Put one ball on the paper and use your hands to press it into a 6-inch circle. Top with another piece of wax paper and roll it out with a rolling pin to a 12-inch circle (the edges may extend beyond the top and bottom of the wax paper slightly, but you can loosen it with a knife when you lift the dough.)  If your circle is uneven, simply tear off a piece from one part and add it to another – it’s easy to make repairs, before or after the dough is in the pan.
  5. Remove the top sheet and turn the dough over into a 9-inch pie pan, pressing to remove any air pockets. Pour in the filling. Roll out the second disc between fresh wax paper and place it on top of the pie. Fold the top crust under the bottom all the way around, and crimp the edges. Cut some slits in the top and sprinkle with the sugar.
  6. Bake at 400 degrees for 10 minutes, then reduce the heat to 350 and bake about 40 to 50 minutes, until the crust is lightly golden and the filling is bubbling. Cool four hours before serving.
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About The Author

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Cathy Elton

See My Recipes

Cathy Elton is a Brooklyn–based writer whose blog focuses specifically on heart-healthy food. She came to this subject the hard way due to finding out she had hereditary heart disease in her 40s. But she turned her health problem into a cooking challenge and developed a heart-healthy vegetarian cooking style that’s still spicy, satisfying, and adventurous. She shares her original recipes on her blog, What Would Cathy Eat?.

Comments

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  2. I do not make crust exactly like yours, but I have been making vegetable based oil crusts without using butter for years. Not sure what the big deal is, but I actually think the oil based crusts taste better than the butter ones. Also, these oil based crust have been around for a lot longer than the naysayers think, and was quite popular during World War II when there was rationing.