Vegan Blueberry ‘Pit’ Pie – gluten-free


 Vegan Blueberry 'Pit' Pie from - gluten and refined sugar free

 Some days I get lucky and mix together just the right amount of this and add just the right pinch of that I it all works.  Last month, late one night actually, the recipe gods blessed me with just such an event in creating this ‘Pit’ pie.  The pit was created in a need to top the pie with a luscious blueberry jam I made up.  Not knowing how this whole mixture was going to cook up, I used a rather small 8″ foil pie pan for the bottom and when it baked, the whole baby was filled to the top and then some, yikes! 

 I had nothing else to do but start spooning out a section of the center of the baked pie so I could add my topping on.  The topping was the whole reason I wanted the pie to begin with.  Fresh, plump blueberries, just waiting to be sugared up into a smooth, gooey spread.  I actually could have just eaten the jam by itself but that would have been unfair to my rather plain and needy baked pie.  And it really would have looked a little suspicious standing in the kitchen on a Saturday night, spooning copious amounts of blueberries into my mouth alone with my poor pie cooling on the stove top.  I had to scoop to save face and my pie.

Vegan Blueberry 'Pit' Pie from - gluten and refined sugar free 


 I wouldn’t try this one without a big batch of fresh, plump blueberries on hand.  Just not the same flavors as frozen or store-bought jams.  Fresh makes this one special.  My husband and I picked about 2 quarts of fresh blueberries a few years ago at a local orchard.  We have a new appreciation for fresh berries.  If you don’t have small kids to help or a strong back, I wouldn’t recommend the experience too often.  Particularly since I could have eaten as many as I was picking right there on the spot.Vegan Blueberry 'Pit' Pie from - gluten and refined sugar free




Fresh Blueberry 'Pit' Pie - Gluten-free, Vegan
For the jam filling
  1. 1 cup filtered Water
  2. 2 cups Fresh Blueberries, cleaned and stemmed + 1 cup more for on top of the jam.
  3. 1/4 cup Sugar ( I used Date sugar)
For the Crust
  1. 6 Medjool Dates, pitted, chopped
  2. 1 cup Raw Walnuts
  3. 4 Tbs. Flour, I used homeground Oat flour
  4. 1 Tbs. Oil, I used Walnut
  5. 2 tsp. sugar, I used Date Sugar
  6. pinch of Sea Salt
For the Pie Base
  1. 1 cup Nut Milk, I used a homemade Walnut mylk
  2. 1 tsp Vanilla
  3. 1/3 cup Date Sugar, or other dry sweetener
  4. 1 tsp liquid Stevia, vanilla would be best
  5. 1 tsp Quick Rise Yeast
  6. 1 Flax Egg, * 1 Tbs. Ground Flax seed mixed with 2 Tbs. water
  7. 8 oz. container of Vegan Sour Cream, like Tofutti brand
  8. 1/2 cup Oat Flour or Almond Flour
  9. 1 tsp Cinnamon
  10. pinch of Sea Salt
  11. 1 tsp Baking Powder
For the blueberry topping
  1. In a medium size sauce pan, heat the sugar, water and blueberries to a boil. Reduce the heat to simmer and cook, stirring occasionally, until the sugar and berries have thickened but are still a syrup consistency. The jam will thicken as it cools so don't over cook. If you don't have it reduced quiet enough, its fine. The syrup will just absorb down into the pie and still be flavorful. Set the pan aside to cool while you make the pie.
For the Crust
  1. In a food processor, combine the dates, oil and sugar. Blend until the dates are roughly ground. Add in the walnuts, flour and salt. Pulse the mixer until everything comes together in a loose ball. Press the crust dough into the bottom and sides of an 8 inch pie plate. Bake crust at 350 degrees for 10 minutes. Set aside to cool while you make the pie base.
For the Base
  1. Warm the nut milk to 110 degrees and add in the yeast, date sugar, flax egg, vanilla and cinnamon.
  2. Let sit for about 10 minutes to allow the yeast to grow.
  3. Combine the remaining dry ingredients in a bowl. When your yeast has grown and is frothy, pour the liquid into the dry mix and stir to form a batter. The consistency should be similar to cake batter or waffle batter. Very airy and thick but easily stirred.
  4. Pour the batter into the cooked crust and bake at 350 for 30 minutes.
  5. Cool the pie and then with a spoon, remove the top layer, about 1/2 inch worth, from the pie. ( This is your treat for having lived through the smell while your pie can now eat the 'pit' of the pie!) leaving the outer edge of the pie intact. Pour your warm blueberry jam into the pit area and spread to the edges of the pit / center. Sprinkle the jam topping with your remaining fresh blueberries.
  6. That's it. You've made your first 'pit' pie.
  7. Served warm is best or with a scoop of your favorite Vegan vanilla ice cream.
  8. Store in the fridge or cover tightly and freeze for another day's enjoyment.

Vegan Blueberry 'Pit' Pie from - gluten and refined sugar freeEnjoy your weekend everyone.   

Vegan Blueberry 'Pit' Pie from - gluten and refined sugar free


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11 thoughts on “Vegan Blueberry ‘Pit’ Pie – gluten-free

  1. Cadry's Kitchen

    Wow, this sounds delicious! I’ve never gone blueberry picking, but I can imagine how fresh and vibrant the blueberries must taste like that. I’ll have to see if there’s any place locally that we can do that.

    1. Angela @ Canned Time Post author

      Thanks so much Cadry! Our blueberries are prime in May and June but out west, not sure at all when you guys can get them.
      It’s fun, kinda, and worth the effort of having picked them yourself and then enjoying the fresh flavors.
      I have a little Violet Beauregarde in me when it comes to berries. I’ll eat any kind, most ways and be happy after.
      Blueberries are such a treat in the summer though.
      Hoping you get to experience the art of hand picking 😉

  2. thepeacepatch

    Holyblueberryvolcanoes! I think I could eat that for the rest of my life. With a giant spoon. I must try this crazy blueberry magic but I can never find Tofutti sour cream…maybe a creamy cashew alternative? Many thanks for the recipe! 🙂

    1. Angela @ Canned Time Post author

      He he! You’ll need a good tooth whitener if you have it that often!
      You should be fine subbing a silken tofu blended with a Tbs of lemon juice for the Tofutti though. It’s more of a moistener than a flavor for the base. The base tastes more like vanilla cake.

  3. The Vegan 8

    I could have sworn I already commented on this, but anyways this looks so delicious Angela!! We are HUGE blueberry fans over here and I love how healthy this pie is. It looks so fresh and perfect for summer!

  4. rika@vm

    Fresh blueberries are my favorite berries in sweets and muffins, when eaten warm, the blueberries burst in your mouth like heavens. I prefer frozen blueberries in smoothies or frozen desserts. I’ve never gone blueberry picking, but I imagine it would be so much fun to do it with you! I think I saw a strawberry farm, not too far from here, perhaps I should ask them if I can pick them! 🙂 This Pie looks utterly delicious…juicy blueberries…what else can I say here?!

  5. Angela @ Canned Time

    I’m there with you Rika. Blueberries were made for baked goods. For some reason, I get an upset stomach when I eat frozen smoothies with blueberries, maybe it’s the almond milk, not sure. But I love them in baked stuff and raw. Thank you!

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