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Dairy Free Blueberry Octo-Pie

Yields one deep dish pie

The things you’ll need

Ingredients

2 ½ cups all purpose flour

½ teaspoon salt

2 tablespoons sugar

½ cup vegan butter, cubed and ice-cold

½ cup butter flavored shortening, cubed and ice-cold

4-5 tablespoons ice water

1 ½ teaspoons vanilla extract

Bench flour

Blueberry Filling

1 cup sugar

8 cups frozen blueberries

1 teaspoon salt

6 tablespoons all purpose flour

2 tablespoons cornstarch

1 lemon

½ cup pineapple juice

Equipment

Food processor with blade

Medium pot

Small whisk

Rubber spatula

Small mixing bowl

Plastic wrap

Baking beans

Cookie sheet lined with parchment

Large offset spatula

Medium bowl

Wooden spoon

Fondant knife

Octopus template

Vegan Egg Wash

2 tablespoons

½ teaspoon light corn syrup

Directions

Combine soy milk and light corn syrup in a small bowl and mix well.

Let’s get started!

Pulse flour, salt and sugar in a food processor until well combined.

Add vegan butter and shortening and pulse until the mixture is crumbly.

While pulsing, add vanilla extract and then 2 tablespoons of ice-cold water.

Add more water in 1 tablespoon increments until the dough is soft.

Form dough into a ball and then wrap tightly with plastic wrap into a flat disc.

Refrigerate for 4 to 24 hours.

Preheat oven to 375ºF.

Line crust with plastic wrap with a lot of over hang and then fill with dry beans.

Wrap the beans in the excess plastic and then par bake the crust at 375ºF for 20 minutes.

Blueberry Filling

In a medium sauce pot, cook 4 cups of frozen blueberries, sugar, salt, flour, and ¼ cup of pineapple juice over medium heat.

Cook until the berries are juicy and the flour and sugar have dissolved.

In a small bowl, mix cornstarch and pineapple juce to make a slurry.

Combine the slurry with the berry mixture and mix until thick. Cut a lemon in half and squeeze the juice from each half into the mixture.

Remove the mixture from the flame and then mix in the other half of frozen blueberries.

Pour the filling in the par baked crust and then bake for another 40 minutes.

Time to decorate!

Re-roll the remaining pie scraps and use the template to cut out an octopus shape.

Use decorating tips to cut out small holes around the octopus tentacles.

Place the octopus on a parchment lined sheet tray and brush with vegan egg wash.

Bake for 10 minutes or until light brown.

Once cool, place the octopus on top of the pie and serve.

Mark Miller and Ethan Hethcote photographed by Gabriel Gastelum.

Mark Miller and Ethan Hethcote photographed by Gabriel Gastelum.