Easter and the connection to the Full Moon. Plus a Moon Pie recipe to enjoy if you don't eat chocolate.

https://www.almanac.com/news/everything-almanac-news/easter-motions-moon

Vegan Blueberry Pie

www.radiantrachels.com

Serves: one 8" pie

 

Ingredients

• CRUST
• 2 cups all purpose flour
• ¼ tsp salt
• ⅔ cup solid coconut oil
• 6 tbsp ice water
• FILLING
• 3 cups frozen blueberries (keep them frozen)
• ¼ cup organic cane sugar
• 1 tbsp cornstarch
• ¼ tsp cinnamon
• ¼ tsp salt
• 1 tbsp fresh lemon juice
• WASH
• Vegan option: full-fat coconut milk
• Non-vegan option: 1 egg + splash of water

Instructions

1. CRUST: Combine flour and salt in a large mixing bowl. Cut in coconut oil with a pastry blender or a fork until mixture resembles wet sand.
2. Add ice water 1 tbsp at a time until a shaggy dough forms.
3. Turn dough onto a lightly floured surface and press into a ball. Reserve about ⅓ of the dough for the top design.
4. Roll the ⅔ portion into a round shape approximately ¼" thick. Transfer the dough into an 8" cake pan (line the bottom with parchment paper just to be safe) and flute the edges, ensuring that the dough sits over the edge of the pan to prevent it from shrinking during the blind bake.
5. Prick the bottom of the crust using a fork. Chill bottom crust for about 10 minutes in the fridge before baking.
6. Blind bake at 400°F for 15-20 minutes or until lightly golden brown. Cool for at least 10 minutes before filling.
7. Roll out the reserved ⅓ portion of dough into a round shape, again, approximately ¼" thick. Cut a half circle and use 2 small circular cookie cutters, one larger one smaller (or bottle caps in my case) and a small star-shaped cutter to create the lunar cycle design. Keep the top crust pieces chilled.
8. FILLING: Mix all ingredients together in a large mixing bowl. Transfer filling into blind baked crust, pressing down to compact the berries.
9. Lay the top crust pieces on top of the berries, ensuring to seal the edge with the baked crust. Brush crust pieces with wash of choice (coconut milk or egg) and bake at 400°F for 20 minutes then lower the temperature to 350°F and continue to bake for an additional 25-30 minutes.
10. Allow the pie to cool and set for at least 3 hours, best overnight, before slicing.