- unbaked 9″ pie crust
- 1/4 cup flour
- 1/4 vegan sugar
- 4 cups of fresh blueberries
- 3/4 vegan sugar
- 3 tablespoons flour
- the equivalent for 1 egg *
- 2 teaspoons lemon juice
- 4 teaspoons Silk creamer
Directions:
Heat oven at 350 degrees Fahrenheit.
Mix 1/4 flour with 1/4 vegan sugar and place at the bottom of the pie crust.
Pour in the blueberries, to about 1/4″ to the top of the crust.
In a mixing bowl, combine the remaining ingredients and mix well. (If you do not have Silk creamer, you can use regular soy or rice milk, but the recipe will be a little more liquid.)
Pour the mixture over the blueberries.
Place at the center of the oven, and bake for 30 to 40 minutes, depending on your oven. The top of the pie should be golden and crispy.
Allow to cool for at least 20 minutes before serving.
* ideally, you should use egg replacer. but if you do not have egg replacer, you can use one of the following.
1/4 cup soft tofu or
2 tablespoons water + 1 tablespoon oil + 2 teaspoons baking powder mixed well
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