Lemon Blueberry Pie!
CAKE!
I love cake and other vegan desserty things. So when it was suggested that Veg London have a cake picnic I was very much there. With bells. And lemon blueberry pie. There was also orange chocolate cupcakes (with an awesome icing), chocolate date cupcakes and Brazillian orange cake. And other picnic food that was not cake, such as hommus.
My pie recipe is similar to my cheesecake and cupcake recipes in that the basic recipe is the same and you can add different flavours. I have previously made it as a lime pie with slices of starfruit in Fiji for example. Generally speaking using a citrus fruit as the base flavour works well.
To start with you need a pie crust. This can be similar to cheesecake crust, pre bought, a baked anzac biscuit style or just crushed digestive biscuits. Due to a lack of a working oven I used a packet of Hobnobs, crushed them up and added some vegetable oil and golden syrup. I prefer to use maple as it is less insanely sweet, however I didn't have any. Once mixed together press into a pan and set in the freezer.
Pie Filling:
1/2 cup cornstarch
1/2 - 3/4 cup sugar depending on taste (I have used demura, raw and white sugar- raw works best)
1 1/4 cup soy milk
1 cup water
3/4 cup lemon juice (can be pulpy)
about a table spoon of chopped lemon rind (or to taste)
half a punnet of blueberries
slices of lemon for decoration
Mix the sugar and corn starch in a pot.
Add the soy milk and water slowly (I tend to add a half a cup or each at a time) over medium heat.
Make sure you whisk this constantly or else the mixture will go lumpy.
Once it has boiled lower the heat and add the juice and the rind.
Keep whisking until the mixture is thick and smooth.
Put half the blueberries into the pie crust.
Pour the mixture into the pie crust and decorate with lemon slices and the rest of the blueberries.
Allow to cool and then set in the fridge.
Enjoy!
I love cake and other vegan desserty things. So when it was suggested that Veg London have a cake picnic I was very much there. With bells. And lemon blueberry pie. There was also orange chocolate cupcakes (with an awesome icing), chocolate date cupcakes and Brazillian orange cake. And other picnic food that was not cake, such as hommus.
My pie recipe is similar to my cheesecake and cupcake recipes in that the basic recipe is the same and you can add different flavours. I have previously made it as a lime pie with slices of starfruit in Fiji for example. Generally speaking using a citrus fruit as the base flavour works well.
To start with you need a pie crust. This can be similar to cheesecake crust, pre bought, a baked anzac biscuit style or just crushed digestive biscuits. Due to a lack of a working oven I used a packet of Hobnobs, crushed them up and added some vegetable oil and golden syrup. I prefer to use maple as it is less insanely sweet, however I didn't have any. Once mixed together press into a pan and set in the freezer.
Pie Filling:
1/2 cup cornstarch
1/2 - 3/4 cup sugar depending on taste (I have used demura, raw and white sugar- raw works best)
1 1/4 cup soy milk
1 cup water
3/4 cup lemon juice (can be pulpy)
about a table spoon of chopped lemon rind (or to taste)
half a punnet of blueberries
slices of lemon for decoration
Mix the sugar and corn starch in a pot.
Add the soy milk and water slowly (I tend to add a half a cup or each at a time) over medium heat.
Make sure you whisk this constantly or else the mixture will go lumpy.
Once it has boiled lower the heat and add the juice and the rind.
Keep whisking until the mixture is thick and smooth.
Put half the blueberries into the pie crust.
Pour the mixture into the pie crust and decorate with lemon slices and the rest of the blueberries.
Allow to cool and then set in the fridge.
Enjoy!