Patriotic Red, White and Blueberry Pie
Pie Crust Ingredients:
-1/2 vanilla bean
-4.5 tablespoons vegan butter evoo, or UP Mild Arbequina evoo
-1/8 teaspoon all natural sea salt
-11 natural graham crackers (2 1/2 x 5 inch boards), broken into pieces
-6 cups organic blueberries (about 3 pints), divided
-1/2 cup freshly squeezed orange juice
-2/3 cup plus 1 tablespoon raw sugar
-1 teaspoon lemon zest
-1/4 cup cornstarch
-3/4 cup heavy cream
-1/4 teaspoon vanilla extract
-1/2 cup total raspberries and/or strawberries, sliced for garnish
What you will need:
-1, 9-inch pie pan
Preheat oven to 350°F. Split the vanilla bean and scrape out the seeds. In a small skillet over low-medium heat, heat up evoo. Remove from heat and stir in the vanilla bean seeds and salt. Let cool.
In a food processor, blend graham crackers until finely ground. Add olive oil mixture and pulse until well combined. Press mixture into bottom and sides of pie pan. Bake until lightly browned, about 12-14 minutes. Let it cool, on a wire rack for 25-30 minutes.
(Set aside 1/2 cup of blueberries for decoration). In a saucepan over medium-high heat, heat the orange juice, 2/3 cup of raw sugar, 1/2 teaspoon lemon zest, and stir until the mixture comes to a boil and the sugar has dissolved. Add the remaining 5 1/2 cups blueberries. Stir in the cornstarch and bring to a low boil. Stir constantly and mash berries with the back of a spoon, until broken (about 1 minute). Remove from heat and spoon into pie crust. Let the pie cool for approximately 15 minutes. Refrigerate until set for four hours (leave overnight for best results).
In a large bowl, beat the cream until it forms soft peaks, add 1 tbsp sugar, 1/2 tsp lemon zest and vanilla extract to the cream- make sure to not over beat. Using a spatula, spread whipped cream in center of pie. Leave a 1-2 inch border of visible blueberry filling. Decorate with remaining blueberries, raspberries, and strawberries!