Blueberry Pie

This week we have finally received a desperately needed deluge in parched Atlanta, allowing the kids and me the opportunity to go berry picking.  We returned drenched, with blue tongues, stained fingers, and a plan to bake a blueberry pie.  Eight years ago, my son and I went berry picking with his Nana and she taught me her recipe for blueberry pie.  Here is a veganized version of her beloved family favorite.

Create the crust.

Sift together:

1 1/4 c. flour

1/4 tsp. salt

Cut in:

1/3 c. Butter Flavored Crisco until the pieces are pea sized

Sprinkle:

3-4 Tbsp cold water over the flour mixture.

Gently toss the moistened flour to one side of the bowl until a soft dough forms.

Add additional water a Tbsp. at a time. The dough should not be sticky.

Roll out the dough on a floured surface with a floured rolling pin.

Do not handle the dough!!

Using a very thin metal spatula dipped in flour, work the dough gently up off the counter top.

Fold in half, then quarters.

Transfer to a pie plate, crimp edges with a fork, and cut off excess dough hanging over the edges.

Create the Filling.

4-5 cups fresh blueberries (frozen work in a pinch)

1 cup sugar

1/8 teaspoon salt

2 tablespoon melted dairy-free margarine (I used BlueBonnet Lite)

3 tablespoons quick cooking tapioca

Mix fruit and ingredients and allow to stand for 15 mins before adding to shell.

Create the Crumb Topping. 

Combine:

1/2 c. flour

1/2 c. sugar

1/2 tsp. cinnamon

1/4 tsp. nutmeg

Cut in:

1/4 cup Butter Flavored Crisco

Stir in:

1/3 c oatmeal

Bake at 350 for 45-60 mins until bubbling.