Summer fruit is at its peak and what better way to enjoy it than in a delicious pie! Chef Morgan shares yet another fantastic recipe, this time for her vegan gluten-free pie crust. If you thought you needed the skills of a classically-trained pastry chef to create a beautiful dessert like this, think again! The recipe assembles quickly, doesn’t require rolling and you can use it for any of your favorite summer fruit pies!
- 1/2 cup walnuts
- 3/4 cup gluten-free all purpose flour
- 1/4 tsp sea salt
- 1/2 cup coconut oil
- 1/4 cup gluten-free oats
- 3 to 5 Tbsp cold water
- One 9" pie shell, baked
- 1/2 cup sweetener (agave, cane sugar, maple syrup)
- 2 Tbsp cornstarch
- 1 cup water
- Pinch sea salt
- 1 Tbsp coconut oil
- 4 cups blueberries, fresh or frozen
Vegan Gluten-Free Pie Crust:
Preheat oven to 400F.
In a food processor, add in walnuts and gluten-free all-purpose flour. Process until a fine flour forms.
Add in sea salt and coconut oil. Process until well combined.
Transfer mixture into a large bowl; add in oats and three tablespoons of water. Combine mixture until it forms a dough, adding in more water if necessary.
Press dough evenly into a 9 inch pie pan.
Refrigerate dough for at least 15 minutes.
Bake empty pie crust for 12 to 15 minutes, or until edges are golden brown.
Blueberry Pie Filling:
Combine the sweetener, cornstarch, water and sea salt. Stir until cornstarch is dissolved, or shake in a small jar with a lid.
In a saucepan, add blueberries, coconut oil and cornstarch mixture. Heat over low-medium heat until the mixture has thickened and coats the back of a spoon.
Pour blueberries into prepared pie shell and refrigerate until completely cooked and filling is set.