Dairy Free Blueberry Octo-Pie
2 ½ cups all purpose flour
½ cup vegan butter, cubed and ice-cold
½ cup butter flavored shortening, cubed and ice-cold
4-5 tablespoons ice water
1 ½ teaspoons vanilla extract
8 cups frozen blueberries
6 tablespoons all purpose flour
Food processor with blade
Cookie sheet lined with parchment
½ teaspoon light corn syrup
Combine soy milk and light corn syrup in a small bowl and mix well.
Pulse flour, salt and sugar in a food processor until well combined.
Add vegan butter and shortening and pulse until the mixture is crumbly.
While pulsing, add vanilla extract and then 2 tablespoons of ice-cold water.
Add more water in 1 tablespoon increments until the dough is soft.
Form dough into a ball and then wrap tightly with plastic wrap into a flat disc.
Refrigerate for 4 to 24 hours.
Line crust with plastic wrap with a lot of over hang and then fill with dry beans.
Wrap the beans in the excess plastic and then par bake the crust at 375ºF for 20 minutes.
In a medium sauce pot, cook 4 cups of frozen blueberries, sugar, salt, flour, and ¼ cup of pineapple juice over medium heat.
Cook until the berries are juicy and the flour and sugar have dissolved.
In a small bowl, mix cornstarch and pineapple juce to make a slurry.
Combine the slurry with the berry mixture and mix until thick. Cut a lemon in half and squeeze the juice from each half into the mixture.
Remove the mixture from the flame and then mix in the other half of frozen blueberries.
Pour the filling in the par baked crust and then bake for another 40 minutes.
Re-roll the remaining pie scraps and use the template to cut out an octopus shape.
Use decorating tips to cut out small holes around the octopus tentacles.
Place the octopus on a parchment lined sheet tray and brush with vegan egg wash.
Bake for 10 minutes or until light brown.
Once cool, place the octopus on top of the pie and serve.
TaDa! You’ll wish you had 8 hands to eat this delicious blueberry Octo-Pie!
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