A crispy vegan pie crust encases a fruity juicy filling in this mouth-watering blueberry pie recipe!
Mix the flour, sugar and salt into a mixing bowl. Add the cubed butter and work it into the flour mixture with your hands. Gradually add the cold water and knead until a dough forms. Divide the dough into two pieces, shape each piece into a ball and wrap in cling film. Pop in the fridge for an hour.
Preheat the oven to 180C, pop the blueberries in a bowl and mix in the sugar, cornstartch, lemon zest and lemon juice.
On a clean work surface lightly dusted with flour, roll out one half of the dough and gently lay the dough in a pie dish. Pierce the crust with a fork and spoon in the blueberry mixture.
Roll out the other half of the dough, cut into strips and place on top of the blueberry filling to create a grid pattern. Cut any overhanging dough and gently press the edges to seal the sides.
Brush the top of the pie with plant milk, sprinkle a little sugar on top and bake in the oven for 50 - 60 minutes or until golden brown.