Lemon-Blueberry Pie

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For the Crust:
2 cups flour
1 tsp. salt
1/2 tsp. grated lemon peel
2/3 cup cold vegan margarine
4 Tbsp. ice water, plus more as needed
1 Tbsp. cold lemon juice

• Sift together the flour and salt. Mix in the lemon peel.
• Using 2 butter knives or a pastry blender, cut in the margarine until the mixture is crumbly.
• In a separate bowl, mix together the ice water and the lemon juice.
• Sprinkle over the dry ingredients. Mix gently, adding enough additional ice water to form a dough.
• Divide into 2 balls. Flatten each ball on a lightly floured surface and roll to form a large circle that is 1/8 inch thick. Line a 9-inch pie pan with 1 dough circle.

For the Filling:
1 1/4 cups sugar
1/3 cup flour
1/4 tsp. salt
1/2 tsp. cinnamon
2 Tbsp. lemon juice
2 tsp. grated lemon zest
5 cups fresh blueberries

• In a large bowl, mix together all the ingredients.

To Assemble:
• Preheat the oven to 425°F.
• Pour the filling into the prepared crust. Cover with the remaining crust and push together the edges with a fork to seal. Cut 4 small holes in the top to allow steam to escape.
• Bake for 40 minutes, until browned.

Makes 8 to 10 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind