Dairy Free Blueberry Octo-Pie

Let's get started!

1. Pulse flour, salt and sugar in a food processor until well combined.
2. Add vegan butter and shortening and pulse until the mixture is crumbly.
3. While pulsing, add vanilla extract and then 2 tablespoons of ice-cold water.
4. Add additional water in 1 tablespoon increments until the dough is soft but not wet.
5. Form dough into a ball and then wrap tightly with plastic wrap into a flat disc.
6. Refrigerate for 4 to 24 hours.
7. Preheat oven to 375ºF.
8. Roll the dough into ¼ inch round and place into a lightly sprayed pie pan. Freeze for 20 minutes.
9. Line crust with plastic wrap with a lot of over hang and then fill with dry beans.
10. Wrap the beans with the excess plastic and then par bake the crust at 375ºF for 20 minutes.

Blueberry Filling

1. flour and ¼ cup of pineapple juice over medium heat.
2. Cook until the berries are juicy and the flour and sugar have dissolved.
3. In a small bowl, mix cornstarch and pineapple juice to make a slurry.
4. 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.
5. Remove the mixture from the flame and then mix in the other half of frozen blueberries.
6. Pour the filling into the par baked crust and then bake for another 40 minutes.

Time to decorate!

1. Re-roll the remaining pie scraps and use the template to cut out an octopus shape (PICTURE at 4:52).
2. Use decorating tips to cut out small holes around the octopus tentacles.
3. Place the octopus on a parchment lined sheet tray and brush with vegan egg wash. Bake for 10 minutes, or until light brown.
4. Once cool, place the octopus on top of the pie and serve.
5. TaDa! You’ll wish you had 8 hands to eat this delicious blueberry Octo-Pie!