Recipe and photo courtesy of Wild Blueberries
- 2 teaspoons sugar
- 1 teaspoon all-purpose flour
- 5-6 sheets phyllo pastry
- 3/4 cup sugar
- 3 tablespoons corn starch
- 1 teaspoon cinnamon
- 6 cups fresh blueberries
- 1 1/2 tablespoons fresh lemon juice
Lightly coat a 9-inch pie pan with nonstick spray. In a small bowl, combine the 2 teaspoons of sugar and 1 teaspoon of flour and set aside. Stack phyllo sheets and cut them in half crosswise. Cover the sheets with a slightly damp cloth until ready to use. Take one sheet and layer it on the pie pan. Coat it lightly with the vegetable oil spray and sprinkle about 1/2 teaspoon of sugar mixture over it. Repeat with remaining sheets, layering clockwise at 1” intervals until entire pie pan rim is covered. Trim excess phyllo with kitchen shears.
To prepare the blueberry pie filling:
In a large saucepan, combine sugar, cornstarch and cinnamon and mix well. Add fresh blueberries and sprinkle with lemon juice. Toss lightly to combine. Cook and gently stir over medium heat until mixture comes to a boil. Cook and stir 2 additional minutes. Remove from heat and transfer to prepared phyllo crust.
To prepare the top lattice crust:
Cut phyllo sheet in half crosswise. Lightly coat each half sheet with nonstick vegetable-oil spray. Stack the 2 layers and fold lengthwise then cut into 6 strips. Twist the strips and arrange them over the pie filling. Preheat oven to 350 degrees. Bake 20 to 25 minutes, or until phyllo is golden. Cool and serve blueberry pie at room temperature.
Makes 8 servings of homemade vegan blueberry pie.