Things you’ll need
- 2 ½ cups all purpose flour
- ½ teaspoon salt
- 2 tablespoons sugar
- ½ cup vegan butter, cubed and ice-cold
- ½ cup butter flavored shortening, cubed and ice-cold
- 4 to 5 tablespoons ice water
- 1 ½ teaspoons vanilla extract
- Bench Flour
- 1 cup sugar
- 8 cups frozen blueberries
- 1 teaspoon salt
- 6 tablespoons all purpose flour
- 2 tablespoons cornstarch
- 1 lemon
- ½ cup pineapple juice
- Food processor with blade
- Medium pot
- Small whisk
- Rubber spatula
- Small mixing bowl
- Plastic wrap
- Baking beans
- Cookie sheet lined with parchment
- Large offset spatula
- Medium bowl
- Wooden spoon
- Fondant knife
- Octopus template
Let’s get started!
- Pulse flour, salt and sugar in a food processor until well combined.
- Add vegan butter and shortening and pulse until the mixture is crumbly.
- While pulsing, add vanilla extract and then 2 tablespoons of ice-cold water.
- Add additional water in 1 tablespoon increments until the dough is soft but not wet.
- Form dough into a ball and then wrap tightly with plastic wrap into a flat disc.
- Refrigerate for 4 to 24 hours.
- Preheat oven to 375ºF.
- Roll the dough into ¼ inch round and place into a lightly sprayed pie pan. Freeze for 20 minutes.
- Line crust with plastic wrap with a lot of over hang and then fill with dry beans.
- Wrap the beans with the excess plastic and then par bake the crust at 375ºF for 20 minutes.
- flour and ¼ cup of pineapple juice over medium heat.
- Cook until the berries are juicy and the flour and sugar have dissolved.
- In a small bowl, mix cornstarch and pineapple juice to make a slurry.
- Combine the slurry with the berry mixture and mix until thick. Cut a lemon in half and squeeze the juice from each half into the mixture.
- Remove the mixture from the flame and then mix in the other half of frozen blueberries.
- Pour the filling into the par baked crust and then bake for another 40 minutes.
Time to decorate!
- Re-roll the remaining pie scraps and use the template to cut out an octopus shape (PICTURE at 4:52).
- Use decorating tips to cut out small holes around the octopus tentacles.
- Place the octopus on a parchment lined sheet tray and brush with vegan egg wash. Bake for 10 minutes, or until light brown.
- Once cool, place the octopus on top of the pie and serve.
- TaDa! You’ll wish you had 8 hands to eat this delicious blueberry Octo-Pie!