Old Fashioned Blueberry Jam Pie

an old fashioned blueberry pie recipe made vegan! Flakey all-butter crust filled with blueberries and topped with decorative stars.

Prep Time30

Cook Time1 10

Resting time4

Course: Dessert

Cuisine: American, Vegan

Keyword: blueberry pie, blueberry recipes, pie, pie crust, vegan pie

Author: Nicole Vranjican

Start by cutting the vegan butter sticks into small cubes. Cover and refrigerate until ready to use.
Next, combine the flour, salt, and sugar in a bowl. Whisk to combine and then add the cold butter cubes.
Use a fork to mash the butter into the flour. You can also use clean hands to gently squish the butter and flour together to incorporate.
Stop mixing when a shaggy dough appears with some chunky pieces of butter in pea and almond sized shapes.
Tip: If the pieces are too small/uniform the crust won't be as flakey.
Make a well in the center of the bowl and add the cold water. Start with 6 tbsp and add another if needed. Mix for just long enough to bring the dough together into a crumbly mixture (it doesn't need to stick together yet) and then turn it out on to a lightly floured countertop.
Gently knead the dough just long enough to bring it together and then stop. You don't want to over work the dough at this point or the crust won't be tender and flakey. Shape the pie dough into a ball, working quickly so that the butter doesn't get too soft.
Tip: If at any point the butter starts to get soft, melty or shiny, place the whole bowl in the fridge for 5-10 minutes to prevent the butter from softening too much.
Cut the dough into 3 pieces. Form 1/3 into a small disk and wrap tightly with cling wrap. Then combine the remaining 2 pieces and form into a larger disk. Wrap tightly and refrigerate both disks of dough for at least 1-2 hours.

Combine the frozen blueberries, blueberry jam, cornstarch, sugar and vanilla in a large mixing bowl. Toss well and set aside.

Place a cookie sheet on the center rack of the oven and preheat to 425 degrees.
Unwrap one of the pie dough disks and allow it to come to just under room temperature so it's easy to roll out without cracking.
Then lightly flour the the countertop and a rolling pin and roll the dough into a 14 inch circle. I start with the rolling pin in the middle of the disk and roll forward, backward, to the side and then to the other side. Then rotate the dough 90 degrees and repeat.
Tip: Flip the dough over every fourth rotation to prevent sticking. This helps a lot!
For a perfectly flakey crust, roll out the dough then fold it in half. Fold in half one more time to create a stack and then roll it out into a 13-14in circle. This stacking and rolling process will create more layers!

To transport the pie crust, roll it around the rolling pin to help lift it off of the counter. Then unroll it into a pie dish (10.5" Dia. x 2.36" H) and let it drape down into the bottom edges of the pan.
Gently press the dough into the walls of the pie dish and make sure there are no gaps and make sure there's some overhang to prevent the pie crust from shrinking while baking.
Trim off the excess dough if it's more than 1 inch of overhang and then tuck the pie crust under itself on the top lip of the pie plate to create a thick rim.
Then use your fingers to crimp the edge of the pie crust to create a pretty design. I think crust is better on the thicker side so that's my preference. It also cooks more evenly with the rest of the pie.
Once it's to your liking, cover with a clean kitchen towel and place the pie crust in the fridge while you work on rolling out the smaller disk and any remaining scraps that you trimmed earlier.
Roll it out to 1/4in thick and use a star shaped cookie cutter to create 8-12 pretty star shapes.
Next, spoon the blueberry filling into the pie crust. Use a slotted spoon to keep as much of the blueberry juices in the bowl as possible to prevent a soggy pie.
Then place the stars on top of the pie. Lightly brush each star with soy milk, sprinkle with turbinado sugar for sparkle and crunch and finish by lightly brushing the crust with a little soy milk too.

Bake at 425 for 15 minutes then, while leaving the pie in the oven, reduce the heat to 375 and bake for 1 hour or until deeply golden brown. The blueberry juices will by liquidy and bubbling around the edges and the kitchen should smell amazing at the point :)

The filling needs to set or it will be soupy and seep out all over the place when you try to slice the pie, so allow the pie to cool completely, at least 4 hours.