There is nothing better than an easy warm fresh blueberry pie recipe; this pie recipe is also dairy free and is the perfect patriotic recipe!
Course Dessert
Prep Time 20 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour20 minutesminutes
Servings 4people
Ingredients
4cupsblueberriescleaned
7tbspcornstarch
3tbspwater
2tbsplemon juice
19-inch Pillsbury pie crust
1/2tspcinnamon
1/4tspall-spice
2/3cupsugar
Pie Crumb Topping Ingredients
1/4cupsugar
1/2cupflour
1/4cupdairy free butterwe like soy free Earth Balance
Instructions
Wash and dry your blueberries. I like to have my blueberries completely dry for this pie so wash mine in the morning if I am making this dairy free blueberry pie later in the day. If I know I am making it early in the morning, then I wash my blueberries the night before.
Preheat oven to 375 degrees and put the crust in pie pan.
Then combine sugar, cornstarch and the two spices for the filling. Mix well.
Add lemon juice and water to the filling mix and stir well.
Add your blueberries to the pie crust and top with the liquid filling mix. Pour it thoroughly over the pie so it seeps in everywhere.
Next, make your blueberry pie crumb topping by combining 1/4 cup sugar and 1/2 cup flour. Then cut in 1/4 cup dairy free butter.
Place the crumb topping over the pie and add some fresh lemon zest over the top of the entire the .
Bake for one hour at 375 degrees and remove when golden and bubbly. Check at 30 minutes and cover edges of pie with tin foil if needed to keep them golden brown and flaky.