Modified from Smitten Kitchen
Blueberry Agave Baking Sheet Pie
Time: 1 Hour 20 Minutes
Yield: Quarter Size Baking Sheet
(7 Item Recipe)
Naturally Vegan, Vegetarian & Gluten Free
Vegan Butter Crust Ingredients:
2 1/2 cups rice flour
2 1/2 tablespoons agave
15 tablespoons cold vegan butter
2/3 cup ice water
Filling Ingredients:
5 cups fresh organic blueberries, rinsed and dried
3 tablespoon fresh squeezed organic lime juice
1/2 cup agave
3 tablespoons cornstarch
1 Tablespoon flax seed meal + 3 Tablespoons Water
Drizzle Ingredients:
1/2 cup organic agave
1 Teaspoon rice flour
2 – 3 tablespoons organic lime juice, squeezed fresh
Crust Directions:
Combine the flour, and agave in food processor. Chop up butter, then add to flour mixture pulsing 5 times.
Slowly add in the ice water, pulsing 2 more times until dough is mixed together.
Put dough on floured surface making it into a ball. Divide the dough in half, flatten into circles, then cover with plastic wrap.
Chill for 30 minutes in refrigerator. While dough is chilling begin the filling mixture.
Pie Directions:
Preheat oven to 400. Spray quarter size baking sheet with nonstick olive oil spray.
Put all filling ingredients in a large bowl.
Roll out one of the dough circles on a floured surface into a rectangle. Fold up into quarters then unfold inside baking pan. Excess dough can overhang along the edge. Set aside while you roll out the top crust.
Roll out the second circle into a rectangle. Next spoon the filling in,
and then cover with the top crust. Fold the edge of the bottom crust up around the top crust, and crimp with fingers to seal the pie.
Make sure you make a good seal otherwise the pie will leak.
Brush top crust with vegan butter then poke entire top with fork.
Place in the oven and bake for 45 minutes until filling is bubbling and crust is a light brown.
Drizzle Directions:
Once cool, combine the lime juice, agave and rice flour stirring until smooth, and carefully drizzle over the top of the pie.
Cut squares and serve.
