Why combine basil with blueberries in a dessert?

Basil's peppery, aromatic notes beautifully complement the sweetness of blueberries, creating a sophisticated and refreshing flavor profile that makes these mini pies distinctive.

Can I use a different type of sugar instead of coconut sugar?

While coconut sugar offers a unique caramel-like note, you could substitute it with another granulated sweetener like cane sugar or brown sugar, adjusting to your taste preference.

What's the best way to achieve a perfect lattice top for these mini pies?

Roll out your vegan pie crust thinly, cut it into even strips, and then carefully interweave them over the blueberry and basil filling before brushing with maple syrup for a golden finish.

How should I store leftover Blueberry and Basil Mini Pies?

Store any leftover mini pies in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days to maintain their freshness.

Is it necessary to include the sauteed basil leaves in the blueberry filling?

The recipe states that whether you include the sauteed basil leaves in the blueberry mixture is entirely up to you; the basil-infused olive oil already imparts the fragrant flavor.

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Blueberry and Basil Mini Pies
[Vegan]

GY By: Genevieve Yam

Author Bio

Unique flavor combos for adventurous cooks.

Genevieve Yam is the author of Gratitude and Greens.

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Golden-brown vegan Blueberry and Basil Mini Pies with a delicate lattice crust, filled with juicy blueberries and fresh basil.

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Discover more recipes with these ingredients

Blueberry and Basil Mini Pies [Vegan]

4-5

Dairy Free

These baby blueberry and basil pies make a great breakfast, brunch, and are also a delicious afternoon pick-me-up. They're sweet, but not too sweet thanks to fresh basil and they're perfectly portioned so you always have just the right amount of pie. These mini pies are so easy to make,... Read More

Ingredients You Need for Blueberry and Basil Mini Pies [Vegan]

1 vegan pie crust
3 cups blueberries
1/4 cup coconut sugar
1 1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 tablespoon olive oil
1 tablespoon basil leaves, chopped, plus 3 more big leaves
1-2 tablespoons maple syrup

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How to Prepare Blueberry and Basil Mini Pies [Vegan]

Preheat the oven to 350ºF.
Prepare your pie crust.
While the pie crust sets, make the pie filling. Combine the blueberries with the coconut sugar, salt, vanilla extract, and chopped basil. Set aside.
On medium-low heat, lightly sauté the basil leaves in the olive oil for a few minutes, until the basil is fragrant. Add the basil infused olive oil into the blueberry mixture. Whether you’d like to include the leaves is entirely up to you.
Roll out the pie crust and line your small pie tins with the crust, pressing gently against the tins. Fill the crust with the filling and make a lattice top by interweaving thin strips of the crust. Brush the tops with maple syrup.
Bake the pies for 25 minutes, until the top is a lovely golden brown.