Sweet Surprise! Eggless Blueberry Pie with a Twist (Vegetarian)
This delightful Eggless Blueberry Pie is a vibrant and delicious treat, perfect for satisfying sweet cravings while staying true to your vegetarian diet. Bursting with fresh blueberries and infused with warming spices like cardamom and ginger, this recipe offers a unique twist on the classic American dessert, incorporating some Indian flair.
| Course | Cuisine | Servings | Preparation Time | Cooking Time | Calories |
|---|---|---|---|---|---|
| Dessert | Indian-Inspired American | 6-8 | 20 minutes | 45 minutes | 250 per slice (approx.) |
Ingredients:
For the Crust:
- 1 1/2 cups (200g) all-purpose flour
- 1/4 cup (50g) unsalted butter, softened
- 1/4 cup (50g) icing sugar
- 1/4 teaspoon salt
- 1/4 cup (60ml) cold water
For the Filling:
- 4 cups fresh blueberries
- 1/4 cup (50g) granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground ginger
- 1 tablespoon lemon juice
- 1 tablespoon milk (optional, for brushing)
Method:
- Make the crust: In a large bowl, combine flour, salt, and icing sugar. Using your fingertips or a pastry cutter, cut the butter into the dry ingredients until a crumbly mixture forms. Gradually add cold water, 1 tablespoon at a time, mixing until the dough comes together. Form a disc, wrap in cling film, and refrigerate for 30 minutes.
- Prepare the filling: In a bowl, combine blueberries, sugar, cornstarch, cardamom, ginger, and lemon juice. Mix gently to coat the berries.
- Preheat oven to 200°C (400°F).
- Assemble the pie: On a lightly floured surface, roll out the dough to a circle slightly larger than your pie dish. Transfer the dough to the dish, gently pressing it into the bottom and sides. Trim the excess dough. Fill the pie crust with the blueberry mixture.
- Optional lattice top: Roll out the remaining dough and cut into strips. Weave the strips over the filling to create a lattice design. Crimp the edges decoratively. Brush the crust with milk, if desired.
- Bake for 45 minutes, or until the crust is golden brown and the filling is bubbly.
- Cool completely on a wire rack before serving.
Special Notes:
This Eggless Blueberry Pie is a delightful fusion of American and Indian flavors. The cardamom and ginger add a warm, unique touch to the classic blueberry filling, while the vegetarian crust ensures everyone can enjoy this sweet treat. I loved the vibrant colors and the burst of fresh blueberries in every bite. This pie is perfect for potlucks, picnics, or simply a cozy dessert at home.
Tips:
- Use frozen blueberries if fresh are unavailable. Thaw them slightly before using, but do not drain the juices as they add sweetness and flavor.
- For a richer crust, add 1/4 teaspoon of ground cinnamon to the dry ingredients.
- Serve the pie warm with a scoop of vanilla ice cream or whipped cream.
I hope you enjoy this delicious and unique Eggless Blueberry Pie!
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