Happily, the only thing that I would change after making this delicious pie would be the 1 1/4 cup sugar that was originally called for in the recipe that is added to the blueberry filling.  The pie was very sweet and I question whether it needs any sugar at all… okay… maybe a 1/4 cup sugar.  Also, I was expecting to have to roll this crust out with a rolling pin but instead it is a very crumbly crust that you have to press into the pan piece by piece to cover the bottom and sides.  I took the left over crust pieces and crumbled on top.  This recipe was adapted from a recipe I found on About.com.

Vegan Pie Crust

  • 1 1/2 cups flour
  • 1/2 teaspoons salt
  • 2 tablespoons sugar
  • 1/2 cup oil
  • 2 tablespoons almond milk

Directions:
Place all of the dry ingredients in a large bowl. Add almond milk and oil- mix with a fork. Pat into 9 inch pan with fingertips. Prebake at 425 for 10-12 minutes.

Vegan Blueberry Pie

  • 1/4 cups sugar
  • 1/3 cup flour
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 2 tbsp lemon juice
  • 5 cups fresh blueberries

Directions:
Pre-heat oven to 425 degrees. Gently mix together all ingredients. Pour into pie crust.  Crumble left overs from the pie crust on top. Bake for 30 minutes.  Enjoy with family and friends!

Yields 8-10 servings

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