I don’t do a ton of pies, but with the Fourth of July around the corner I thought it would be wonderful to capture the essence of summer with a classic dessert, but of course..
with a modern spin!
I don’t know about you, but within the past few years I love to integrate fresh herbs into desserts. It enhances flavors, adds a surprise to the dish, has aesthetic appeal, and can just take an everyday dessert and turn it into something magical. Once of the best herbs that pairs well with just about anything..
If making a homemade pie crust sends you waves of anxiety, don’t stress! It’s a lot easier than it looks, and can easily be thrown together in just 30 minutes. Having all the experience I do under my belt, even today I don’t consider myself to be an iron chef when it comes to pie crusts, but they are so much fun to make!
When I heard that Miyoko started to carry a vegan butter I was excited to explore it as everything she produces is just pure magic. Like I always say, she has truly changed the landscape of vegan cheese and other products just to stack up to the quality behind Miyoko’s. Needless to say, I was head over heels to experience the new butter option.
As to be expected, it’s a million times better than any vegan butter I’ve ever worked with. The taste and flavor mirror that of real butter and it’s just a game changer. I typically opt for coconut oil, but for many dishes it can simply overpower and confuse the overall flavor profile. If you’re searching for another option, this is it!
What I love about this recipe, is everything! It’s simply a bunch of blueberries, a lil bit of added sweetness, an effortless homemade crust that’s buttery and crispy, notes of basil, aesthetically pleasing, perfect for entertaining, and has that Fourth of July flare that all of your guests will love!
From our humble beginnings with 4 employees in Miyoko’s home kitchen, to a 30,000 sq ft. state-of-the-art facility in Sonoma, we’re leading the way in transforming the future of the creamery. In just a few short years, our products can be found in 1,000’s of stores across the country and our ‘cheese’ wheels are on the road to global distribution in the near future. We’re changing perceptions of vegan food, to inspire people from all walks of life to enjoy a phenomenally vegan lifestyle.
Mix flour and salt together. Cut in vegan putter with a pastry blender until crumbly. Stir in ice water and bring the dough together until it holds. Form in two rough balls. (Note: handling too much makes dough tough.) Allow to firm in the fridge for 30 minutes.
On a lightly floured surface, roll out the dough to fit into a 9-inch buttered pie pan, trim, leaving about ½-3/4 inch overhang. I used the dish to cut around while still leaving excess to hang over. Press into dish and press the edges with a fork.
Cover crust with plastic wrap and chill in refrigerator for about 30 minutes. Roll out the scraps and cut out stars. Place in the fridge for 30 minutes to firm. Preheat oven to 400 degrees. Flash bake for 10-15 mins.
Filling: In a saucepan over medium heat, combine sugar of choice, cornstarch, salt and water until smooth. Add 3 cups blueberries. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. Add butter, lemon juice, remaining berries and sliced basil; stir until butter is melted. Cool. Pour into flash baked pie crust. Cover the edges with aluminum foil. Bake for 15 minutes. Remove foil, bake for 5 minutes or until golden brown. Remove from oven and allow to cool.
You can bake the pie until fully cooked, fill and refrigerate for a cold option
If your dough feels crumbly, add more water, 1 tsp at a time until its more pliable