Heavenly Vegan Blueberry Pie

Yesterday for some was “turkey day,” but for the seasoned vegan you know it’s time to get prepared to compromise. Holidays for raw foodies and vegans can be an uncomfortable and incessant barrage of  meat-eater taunts that really take all of the fun out of giving thanks. Rather than compromise your diet, I’ve found the best way to interject a bit of thanks-giving for the time shared with loved ones is to make a few meals yourself that allow you to chow down with no reservation.

Luckily for me, I’ve been vegan so long, my fam is accustomed to my vegan contributions and make accommodations for my diet. In fact I am deemed the ultimate holiday pie maker. Yesterday I made my staple Vegan Pecan Pie (which takes no time at all to prepare) and tried a new and exciting first: Vegan Blueberry Pie. Nobody was disappointed. In fact, I surprised myself, cause it truly was so good you wanna smack somebody; much less get another serving. The best part about this vegan dessert? You won’t feel bad about yourself afterwards, and your waistline will still be in tact, while your mouth has a funky good time. Try the recipe below & share the love! -XoXo Raw Girl

VEGAN BLUEBERRY PIE

Ingredients: 2 Whole Wheat Crusts (I get them from Whole Foods, but if your industrious and have all day, make them from scratch), 3/4 cup organic cane sugar,  3 tbsp Organic Non-GMO Corn Starch, 2 tbsp fresh lemon juice, 1 tbsp lemon zest,  4-5 cups fresh or frozen blueberries

Preheat your oven to 450°F. Use a fork to Punch holes in your pie crust with a fork and prebake for 10 minutes. Remove the crust from the oven and let it cool.

Find a large bowl and  combine the sugar, cornstarch, lemon juice, and lemon zest. If you are using frozen blueberries, let them sit out for 15 minutes or so at the beginning of this process and then strain them. Or you can do what I did which is using a sauce pan on very low heat I defrosted them and strained the juice.

Next step mix in the blueberries with the mixture in your bowl, and pour into pie crust. For the top crust, I used another crust and let it bake in the oven until it was firm enough to not fall apart on me. Then I sliced strips from that crust and laid it over the pie with the filling inside and let it bake for another 25 – 30 minutes.

Make sure you let it sit for an hour or two before you dig in! I know its tempting, but burning your tongue is no fun, so let it chill and serve.