Blueberry Pie

Quick and tasty pie served with creamy vanilla sauce!

This blueberry pie is, to me, the tastiest of pies. Crunchy crumble with warm, sweet blueberries.


Blueberry Pie
You will need:
1.5dl (2/3 cup) + 0.5dl (1/4 cup) Sugar, 2dl (3/4cup) Oats, ½ tsp Baking powder, 2dl (3/4cup) Plain Flour, 100g Dairy Free Margarine, 1tbs Potato or Corn Starch & 250g Blueberries. (round shallow pie tin)

• Mix 1.5dl (2/3cups) of sugar with oats, baking powder, plain flour and the dairy free margarine.
• The mixture should have small crumbs with no lumps of margarine left. I find using my hands and crushing the lumps with my fingers to be the easiest way. 
• In a new bowl mix the blueberries with the potato starch and 0.5dl (1/4cup) of sugar.
• Grease the pie tin and add 2/3 of the crumble mixture. Gently tap the mixture until it forms a base. Stir the blueberries once more before adding the mix on top of the pie base. 
• Finish off by adding the rest of the crumble mix. Do not press the crumble mixture down, just let it sit loose on top, it will form a better crumble after baking.
• Bake in the oven for 15min on 250C / 480F
• Serve with vanilla sauce or vanilla ice-cream, vegan options of course

Brands I recommend in this blog are:

• Oatly (the vanilla sauce)
• Tofuline (the vanilla ice-cream) aka Swedish Glace