RECIPE // Blueberry pie with plantbased crème pâtissière

To show a point concerning affordance and repairability, I decided to use a cake metaphor, and the cake, if I do say so myself, turned out so good – so here is the recipe. I know I keep calling this a cake when it is actually a pie, but bear with me it, it ends now.

Basic Pie Crust

• 125 grams of cold plantbased butter
• 200 grams of all-purpose flour
• 1/2 teaspoon of salt
• 2 tablespoons of cold water

1. Cut the cold butter into small cubes. In a food processor, mix the flour and salt. Add the butter cubes and process quickly, so that the mixture resembles coarse breadcrumbs, add in the water as well.
2. Quickly gather the dough together without overworking it. If the dough feels too dry and doesn’t come together, add a little more cold water, one teaspoon at a time.
3. Refrigerate for at least 30 minutes before rolling it out.
4. On a lightly floured surface, roll out the chilled dough to fit your pie dish. Carefully transfer the dough to the dish, pressing it gently into the edges. Trim any excess dough hanging over the sides.
5. Blind Baking (Optional): If your recipe requires a pre-baked crust, preheat the oven to 180°C (356°F). Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment paper, and bake for an additional 5-10 minutes until golden brown.

Tips:

• Ensure all ingredients, especially the butter and water, are cold to achieve a flaky crust.
• Avoid overworking the dough to prevent it from becoming tough.
• The dough can be stored in the refrigerator for up to 2 days or frozen for up to 3 months. Thaw in the refrigerator before use.

This basic pie crust is versatile and can be used for both sweet and savory pies.

Crème Pâtissière

• 400 ml soy milk (or other non-dairy milk, however soy is recommended for this recipe)
• 50 g sugar
• 30 g of cornstarch
• 1 vanilla pod 
• ¼ teaspoon sea salt
• 50 g vegan butter
• 250 ml vegan cream (for whipping)

1. In a saucepan, combine sugar, soy milk and the extracted vanilla from the pod, as well as the whole pod, and bring to a light simmer.
2. In a bowl or glass, whisk together the cornstarch with some of the soy milk from the pot until it’s smooth and free from lumps.
3. Add the cornstarch mixture to the pot while stirring constantly
4. Place the saucepan over medium heat, stirring constantly with a whisk and rubber spatula to ensure even heating and prevent sticking.
5. After about 4-5 minutes, the mixture will thicken significantly. Remove from heat.
6. Stir in sea salt and vegan butter until fully incorporated.
7. Let it cool in the fridge for at least 2 hours (gently cover the cream with a plate or cloth to avoid skin from forming
8. In a separate bowl whisk a plantbased cream until stiff peaks form.
9. Now gently fold the two creams together and transfer them to a pastry bag
10. Let cool for 10-15 minutes and now the creme is ready for use.

Blueberry filling

• 50 g of sugar
• 150 g of frozen blue berries
• 2 tsps. of lemon zest

Place the frozen blueberries in a pot, along with lemon zest and sugar and bring to a simmer on medium heat. Once simmering, turn the heat down on low and let it continue to simmer for 30 minutes, while stirring frequently.

Transfer to a jar and place in the fridge until cool.

Once the filling has cooled, you can combine your elements and bake your pie!