I couldn’t help myself with the rhyme in the title, so please forgive me if you’re cringing.
Being out of the USA on Independence Day is always a bit strange (at least I think it is). Seeing all of my friending posting photos on Instagram and Snapchat of fun parties, boat trips, and fireworks, especially fireworks, definitely made me a little jealous. Since we knew there would be no fireworks in London, and as we were pretty tired from spending most of the weekend at Henley, Cameron and I opted for a lower-key celebration. We had dinner at home and then headed to the American Bar at the Savoy for a celebratory cocktail.
Rather than hamburgers on the grill we made black bean burgers, and found some gorgeous purple sweet potatoes that made some very blue sweet potato fries. I knew I wanted to make a fun, super american dessert, and pie was an obvious option. You may be thinking that apple would’ve been the more classic choice here, but I think blueberry is equally American (it’s the state dessert of Maine), is wonderful in the summertime, and also happens to be my favourite. Another added bonus? It’s so much simpler to make!
For the pie crust I used my favourite recipe, this coconut oil pie crust from the Minimalist baker, and used 1/2 white and 1/2 whole wheat flour. I love the whole wheat crust here because it adds a bit of nuttiness that I think works really nicely with the filling. I also love that this crust doesn’t use any vegan butter substitute, as I think it can leave an odd aftertaste in baked goods.
• Enough pie dough for 1 double crust pie. The link above makes enough for this, but of course you could sub your favourite.
• Blueberry filling
Blueberry Pie Filling:
• 4c blueberries, fresh or frozen (I used a mix of the two)
• 3 tbs cornstarch
• 3/4c sugar
• 1/2 tsp cinnamon
• 1-2 tbs cointreau (optional)
- Split your dough and roll 1/2 of it on a well-floured surface into a large disk about 1/8 thick. Use your rolling pin to move the dough into your pie plate, and gently press it in. Set in the fridge while you prepare the blueberries.
- Add blueberries, cornstarch, sugar, cinnamon, and cointreau into a large bowl and mix gently until the blueberries are coated with the dry ingredients.
- Carefully add the blueberries to the pie shell, and set in the fridge.
- Preheat oven to 425°F (220°C)
- Roll the other half of your pie dough to the same dimensions as the first crust. Then use a sharp knife or pizza cutter to make long strips about the width of your thumb.
- Use these to make a lattice on top of the blueberries. This video is super helpful and far clearer than me explaining it. Instead of using an egg wash, I like to brush the top with coconut milk.
- Bake the pie at 425°F for 10 minutes, then lower the heat to 350°F (176°C) for 35-40 minutes. The top should be golden, and the filling should be bubbling lightly.
- Once finished, let cool for 2-3 hours before slicing. I know it’s a long time, but it will keep your filling from becoming a runny mess when you cut into it.
Honestly the mist finicky part of this pie is the crust. If you’re nervous about rolling it out or making the lattice top there are tons of super-helpful youtube clips. I promise the lattice isn’t really that hard, but looks lovely and impressive anyway.
I hope those of you who celebrated had a very happy Fourth of July!