The goodness of vegan blueberry pie, in MINI form! Coconut oil crust and a simple blueberry filling make for an absolutely delicious, perfectly portioned vegan dessert!
Okay, so – I must confess. I couldn’t get enough of those Vegan Strawberry Rhubarb Mini Pies that I shared with you last week, so I HAD to do another version of them. HAD TO, there was no questioning it. They are so easy to make and literally the perfect little serving size, I couldn’t help myself but to do them again with a different fruit.
And I have good news. These are even easier to make than the strawberry rhubarb ones! Yaaay! I didn’t cook the filling or anything like that, all ya need to do is get some coconut oil pie crust goin’ on, mix the filling ingredients together and voila! You’re en route to havin’ you some pie.
Am I the only one that thinks that pre-portioned/miniature desserts are actually the best thing ever? I love the fact that the guesswork is taken out of it and I can eat 1 or 2 mini-whatever’s without worrying about over doing it on dessert. They’re just the perfect amount to get a satisfying taste of deliciousness without the “oh shit, how much of that did I actually eat!?” afterthoughts. Seriously makes life sooo much easier.
Just like their strawberry rhubarb cousins, these blueberry pies pair perfectly with some coconut whip cream or vegan ice cream. And since there are only a few more weeks of summer remaining, I’d say that’s a pretty good reason to get as much ice cream in as you can, IMHO. Just saying.
So lets get to another round of pie, shall we? YOU CAN NEVER HAVE TOO MUCH PIE, PEOPLE!
- Blueberry Filling:
- ~2 1/2 - 3 cups blueberries, fresh (exact quantity will depend on how large the berries are)
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 2 tbs cornstarch
- 1 tbs lemon juice
- 1/4 tsp cinnamon
- Pie Crust:
- 2 1/2 cups all-purpose flour
- 3/4 cup coconut oil, solid
- 1/2 tsp salt
- 4-8 tbs water, ice cold
- 1 tbs dairy free milk
- 1 tbs sugar mixed with 1/4-1/2 tsp cinnamon
- Blueberry Filling:
- Add all filling ingredients to a bowl and stir to combine
- Set aside until ready to use
- Pie Crust:
- Preheat oven to 425 °F
- Grease a 12 cavity muffin tin very well and set aside
- In a large bowl, combine flour and salt and stir together
- Add solid* coconut oil to flour. Cut the oil into the flour using a pastry cutter or two forks
- Add in ice cold water 1 tbs at a time, and stir together until the mixture forms a dough (take care not to over mix**)
- Turn dough out onto well floured surface and roll out to a thickness of about 5mm
- Using a round cookie cutter of 2.5 - 3" diameter (or the edges of a small bowl/cup) cut 12 circles out of the dough and set aside
- Use the scraps to gently reform the dough and roll out again
- Using a heart cookie cutter (as I did) or another other shape you'd like, cut out 12 shapes to cover the pies
- Take your 12 circles and gently roll them out to flatten a bit
- Gently place the circles into the cavities of your muffin tin. You can let the edges of the crusts curl in the cavity or you can press the edges into the sides to smooth them out
- Divide the pie filling between all 12 cavities, and cover each pie with a heart (or other) shaped crust
- Brush the tops of the pies with some dairy free milk and sprinkle with cinnamon sugar
- Bake in preheated oven for 16-19 minutes, or until the tops are firm and the edges are beginning to brown
- Allow to cool in pan before removing
- Serve warm or cold, with coconut whip cream, dairy free ice cream or just by themselves!
If you make this recipe, snap a pic using the hashtag #sweetlikecocoa and tag me @sweetlikecocoablog on Instagram, I love seeing the deliciousness you guys come up with!