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Digital Subscriptions > PlantBased > November 2019 > Winter Pies

Winter Pies

Blueberry Crumble Pie

Serves: 8-10

This blueberry pie has a good balance of tartness and sweetness, and goes perfectly with ice cream, cream or custard.

For the pastry:

• 250g (9oz) plain flour

• 110g (4oz) dairy-free butter, cubed

• 100g (3.5oz) icing sugar

For the filling:

• 600g (21oz) frozen blueberries

• 150g (5oz) caster sugar

• 1 tsp ground cinnamon

• 30g (1oz) cornflour + 1 tbsp water

For the crumble topping:

• 100g (3.5oz) plain flour

• 60g (2oz) oats

• 100g (3.5oz) dairy-free butter

• 60g (2oz) caster sugar

1 To begin, preheat the oven to 180°C/350°F/ Gas 4. To make the pastry add the flour, butter and icing sugar to a food processor and pulse until the mixture resembles breadcrumbs.

2 Transfer this mixture to a large bowl and bring together with your hands, being careful not to overwork the pastry. If the pastry seems too wet, add a little more flour and if it’s too dry, add some water. Once the pastry is formed wrap in cling film and refrigerate for 20 minutes. Once chilled, remove pastry from fridge, roll out ¼ inch thick and line the tart case. Prick the bottom with a fork and blind bake for 10 minutes at 180°C.

3 To make the filling, add the blueberries, sugar and cinnamon to a saucepan and over a medium heat, cook for 10 minutes until the berries have reduced down. Add the cornflour and stir whilst cooking for a further 3-4 minutes until thick. Spread this mixture onto the tart case.

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About PlantBased

I think I say it every year, but where does the time go? Once summer is over and we’re back in a routine, the months just seem to slip away, and before we know it, we’re staring another festive season in the face. But let’s not wish the time away – November is a great month in and of itself, and not only on a personal level (your PlantBased editor here celebrates her birthday this month). The weather has taken a distinct turn for the chilly, meaning that all of those lovely scarves, hats and gloves that have been packed away can come out again. And is it just me, or does food taste better in the colder months of the year? We’re celebrating the season with a selection of winter pies and tarts in this issue, with sweet and savoury choices to suit everyone. If you thought you had to give up pork pies as a vegan, don’t despair, our No Pork Pies (p48) are just what you need. We’re also celebrating Diwali with a truly epic Indian feast, and we’re indulging our sweet tooth again with some delectable desserts. And to make each pay packet count, we’ve got a selection of budget recipes that won’t break the bank. With breakfast ideas, and weekend treats, PlantBased has you covered for all of your cooking inspiration this month! Enjoy the issue.