Mini Blueberry Cornmeal Pies (Vegan) & Making Pie Crust EASY!


I couldn’t wait 4 hours for a slice of pie like I was supposed to, cuz of the whole *letting the filling set* and all that.

But that’s just what happens when you take the pies out of the oven at like 8 PM and they’re so mini and corny and blue that there’s no way you’re waiting till midnight for a bite. I mean, I waited like an hour so that should count for something. Long story short, my filling ran allll over the place. The plate, the table, my face. But it sure does thicken up nice if you give it a chance. (No regrets)

Vegan Blueberry Cornmeal Pie | memo2munch

Vegan Blueberry Cornmeal Pie | memo2munch

Vegan Blueberry Cornmeal Pie | memo2munch

Vegan Blueberry Cornmeal Pie | memo2munch

I know a lot of people worry about making pie crust from scratch, but I learned a new technique that makes it SUPER EASY.

Use a food processor.

So easy. And you get flaky results EVERY TIME, no matter what fat you use.

A chef named J. Kenji López-Alt created this method, and you can read all about his food-sciencey reasons why it works here if you feel so inclined. Then if you’re like me, you’ll swoon & decide this is the man you are going to marry. (But don’t actually do that very last part k thanks)

Also, it turns out bae has a cookbook coming out on September 21st! It’s called, The Food Lab: Better Home Cooking Through Science. How serendipitous. Not that this was news to me, or anything. We are engaged after all.

As a final ode to summer, I used one of her greatest berry triumphs for these pies, along with a sprinkle of cornmeal in the crust ’cause why not? That texture. Give ’em a try 🙂

Blueberry Cornmeal Pie
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For the crust
  1. 1/2 c. cornmeal
  2. 2 c. all-purpose flour
  3. 2 tbsp. sugar
  4. 1/2 tsp. salt
  5. 10 tbsp. vegan butter or shortening (can use regular butter if desired), cut into small pats
  6. 3-4 tbsp. ice water
For the filling
  1. 2 pints blueberries (about 4 cups), fresh or frozen
  2. 1/2 c. sugar
  3. 3 tbsp. all-purpose flour
  4. 1 tbsp. lemon juice
  5. vegan buttermilk, for brushing (optional, can be made mixing 1/4 c. vegan milk and 1 tsp. lemon juice)
  1. Make the crust: In the body of a food processor, or in a large bowl, combine the cornmeal, 1.5 cups of the flour, all of the sugar, and the salt and pulse/whisk briefly to incorporate. Scatter the butter pats evenly over the surface and pulse/cut until no dry flour remains and dough just begins to collect in clumps, about 25 pulses. Use a rubber spatula to spread the dough evenly around the bowl of the food processor. Sprinkle with remaining flour and pulse until dough is just barely broken up, about 5 short pulses. Transfer dough to a large bowl.
  2. Sprinkle with 3 tbsp. of the water and fold and press the dough using the spatula until the dough comes together to form a ball. Add another tablespoon of water if necessary. The dough won't be crumbly, like normal pie dough. Don't worry!! Divide ball in half. Form each half into a 4-inch disk. Wrap tightly in plastic and refrigerate for at least 2 hours before rolling and baking.
  3. Preheat the oven to 375 degrees F/ 190 degrees C. Let the dough stand at room temperature for ten minutes before rolling it out to 1/4 inch thickness. Transfer the dough from one of the balls to your pie pan of choice and trim edges.* The other ball will be used for the top.
  4. Make the filling: In a bowl, stir the blueberries with the sugar, flour and lemon juice, lightly mashing a few berries; scrape into the prepared pie crust. Brush the overhanging pastry with water and carefully set the top crust over the berry filling. Press the edges of the dough together and crimp decoratively. Cut 4-5 slits in the top crust. Brush with buttermilk if desired.
  5. Bake until crust is dry and lightly browned all over and fruit is bubbling. This will vary depending on the size of your pie pan. My 5 inch pans took about 40 minutes, a regular pie will likely take at least 1 hour to 1 hour and 15 minutes. Let cool for at least 4 hours before serving so the filling can thicken up.
  1. *Leftover dough can be rolled out, brushed with butter and sprinkled with cinnamon and sugar, cut into squares, and baked in an oven until crispy to make pie crust chips. Don't waste that dough!!
Adapted from Serious Eats
Adapted from Serious Eats

Blueberry Hand-Pies of Cuteness

It feels awesome to be posting a recipe again! It’s been how long? About a month I think.


Blueberry Hand-Pies | memo2munch

It’s crazy that life can get so busy and hectic in ways you least expect during the summer. I mean, it’s SUMMER. In my brain, that equals a 0 on the scale of hecticity. (Ooh, I’m proud of that one.)

But life doesn’t always see things the same way we do.

As far as blueberry hand-pies are concerned, however, I think life and I are on the same page. Because there’s only one way to see a blueberry hand-pie. And that’s two seconds before you devour it/the whole pan.

I didn’t see anything. 😉

Blueberry Hand-Pies | memo2munch

Anyway, I made these a really long time ago, and I’ve been waiting to share them in all their mini, juicy, portable, delectable, adorable, VEGAN, blueberry glory.

YEAH, I SAID VEGAN! But don’t ignore the rest of the sentence. It’s all important. I mean come on, they’re portable. They can go with you anywhere. No hand-pies left behind. Now that’s a campaign I can get behind.

I don’t believe in adding a bunch of crazy ingredients to make something vegan. I like simple substitutions, and the majority of the time that’s all it really takes. In this recipe we’re taking the fat and replacing it with coconut oil.

Coconut oil in pie crust = 110% A++

Much healthier than shortening, much more vegan than butter, and much more tropical-sounding than any vegan butter substitutes.

Plus the outcome is DELICIOUS.

Also, I think the hand-pies look like mini crescent moons, and I can’t get over it. Mini. Crescent. Moons. Look at that moon-shaped juice outline.

Blueberry Hand-Pies | memo2munch

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Vegan Blueberry Hand Pies
Yields 7
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For the crust
  1. 2 1/4 c. all-purpose flour
  2. 1/2 c. coconut oil, solid
  3. 1 tsp. salt
  4. 1/3 - 1/2 c. ice water
For the filling
  1. 2 cups (285g) blueberries
  2. zest of 1 lemon
  3. 1/4 c. (50g) sugar
  4. 1/4 tsp. salt
  5. Vegan butter for wash (you can use a whisked egg white instead if you want, but it won't be vegan)
  6. Coarse/turbinado sugar, for sprinkling (optional)
  1. Make the filling: Toss the blueberries, lemon zest, sugar, and salt together in a bowl.
  2. Make the crust: Preheat oven to 400 degrees F. Line an edged baking pan with parchment paper. Combine flour and salt in a large bowl and toss to combine. Add coconut oil and use a pastry cutter or a fork to incorporate the oil until you have a crumbly mixture. Add the water, bit by bit, until dough begins to visibly come together. Small crumbs here are fine, just make sure the dough will stick together when you form it into a ball.
  3. Roll the dough out to 1/4 inch thickness. Cut into 5-6 inch rounds. (I used a small bowl with a fairly sharp lip to cut mine.)
  4. Place a large spoonful of filling onto one half of each round, being careful to leave room around the edges to seal.
  5. Wet your finger and run it around the edge of one round. Then fold the round in half over itself to create a half-moon shape. Use a fork to crimp the edges of the curved side together. Repeat with remaining rounds. Use a small knife to cut two small vents in each pie. Transfer the pies to the prepared baking sheet.
  6. Melt the vegan butter in the microwave in 30 second intervals until melted. Brush the tops of all of the pies with the butter, then sprinkle generally with the coarse sugar.
  7. Bake for 30-35 minutes until tops are golden brown. Let cool slightly before removing from pan to avoid breaking the pies.
  1. Don't skip the parchment paper! You will have a giant mess of a pan to clean later if you do!
Adapted from Completely Delicious