Vegan Blueberry Cobbler
I grew up eating Duncan Hines Blueberry Muffins for breakfast on weekends – of course they don’t make that mix anymore. Unlike Nana my paternal grandmother, outside of homemade biscuits, this was as close to baking as my mother ever got although she was and to this day is a fantastic cook. Thus, because Nana did not have the patience to fool with kids in her kitchen, or really anywhere but we became close once I became an adult, I did not get the baking memo. I just began baking in earnest about 10 years ago. Which is the amount of time it has taken me to make a pie crust I am proud of. Mimic it and weep, from joy, naturally.
1 Cup Sifted All Purpose Organic Flour
1/3 Cup Spectrum Organic All Vegetable Butter Flavored Shortening -or- Organic Whipped Earth Balance Buttery Spread
1/2 teaspoon Real Salt
3 Tablespoons Cold Water
Mix the flour and salt together thoroughly into a bowl using a large spoon. Remove approximately 1/4 cup. Using a pastry blender or 2 knives, mix cold shortening or butter substitute into the flour forming pea size balls. Make a paste with the 1/4 cup of flour and 1 Tbsp. cold water then add that to the flour shortening mix. Blend quickly until the flour is moistened and can be pressed into a ball – overworking makes for tough pastry. You may want to place the bowl with the dough into the freezer for at least 5 minutes at this point to enable the rolling process. Roll out on a lightly floured surface to a 1/8 inch thickness and place in a 9-inch pie plate. Double the amount for a two-crust pie. Set aside.
16 ounces Organic Blueberries
1/2 Cup Organic Whipped Earth Balance Buttery Spread
Organic Ground Cardamom
Organic Ground Nutmeg
1/2 Cup Organic Cane Sugar
Preheat oven to 375 degrees. Butter a 9 1/2 inch casserole dish. Carefully place the bottom crust into the dish making sure the dough adheres to the bottom and sides of the dish. Also make sure the dough does is not over the top of the dish. Place half the berries onto the dough, dot with butter spread and sprinkle a 1/4 Cup of the sugar. Repeat, then sprinkle generously with cardamom and nutmeg. Place into oven for 50-60 minutes or until the crust turns golden brown. Remove from the oven, let cool, top with vegan vanilla ice cream and repeat!