Food, Musings

Thanksgiving Vegan Blueberry Pie Pics… Proof of Kitchen Mishaps!

How was everyone’s Thanksgiving? Any stories to share?

Continuing from Kitchen Adventures! (or Mishaps…)

Here are the vegan pie pics! To prove I’m not making this up! (yes because I’m sure people are keen to show what disasters they are in the kitchen….)

And I decided to watermark this photo in case anyone tries to steal it and pass of this wonderful pie work as their own!! Cos that’s what people do!!! You want to show off your burnt pie?? GO bake your OWN!

This is Mine!! Burnt & Proud of it!!! Actually, not really. I imagined my pie coming out a perfect brown that would be the start of glorious baking blogging. Definitely not.

Burnt Pie! Baking with NO Temperature Dial!

In any case, the pie was delicious! I made a vegan pie with 2 punnets of fresh blueberries! I hate commercial over-sugary fillings. If I bake something, I’ll do everything from scratch! The dough and filling here are all 100% home made =)

100% home made vegan blueberry pie!! YUM! (Minus burns…)

Sorry the pics are late. I know it feels like Thanksgiving was last month already! Er, I think I got put to sleep by the food!

Recipe if you want to try your hand and hope yours comes out better than mine =)

Vegan Blueberry Pie



  • 2 3/4 cups all purpose plain flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 3/4 olive oil (or any oil you like)
  • 6 tablespoons (or more) ice water


  • 2 punnets fresh blueberries
  • 1/2 tablespoon sugar

For crust:
Sift flour into large bowl. Add sugar, and salt. Blend flour, sugar, salt. Slowly pour olive oil and mix with dry ingredients until a lump forms. Add ice water 1 tablespoon at a time and knead into dough till dough still holds but is not dry. If you knead it and cracks appear, add more water. Divide dough into 2 balls. Flatten into disk and wrap in plastic. Refrigerate at least 30 minutes. The dough should rise/expand slightly.
Can be made 2 days ahead. Keep chilled.
When making the pie, let the dough cool down and soften slightly before rolling out.

Making the Pie: (Don’t worry about the filling, it’ll bake together)
Preheat oven to 425F for 30 mins.

Pie Base–
Roll out 1 dough disk on floured surface to 10 – 11 inch round. Transfer to 9-inch pie dish. Trim dough overhang to 1/2 inch.

Reduce oven temperature to 375°F. Place pie on rimmed baking sheet and bake 10-15 minutes till slightly brown. Take out of oven

Pour blueberries on crust base, sprinkle 1/2 tablespoon sugar all over blueberries.
Put in to bake with a foil sheet lightly covering the pie or cover the edges with foil collar. Bake till blueberries soften. Approximately 30-45 minutes.

Pie Top–
Roll out second dough disk on floured surface to 11-inch round.
Fold bottom crust up over ends of strips and crimp edges to seal.
Bake till golden brown. Approximately 10-15 minutes.

Take out and let cool before serving.



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