In light of the catastrophic attempt to make green vegan mac ‘n’ cheese earlier in the day (Note to self: putting avocados, spinach, nutritional yeast, and broth in a blender does not make cheese.), I sought redemption through pie. Juicy, delicious redemption.
There was no sugar in the pantry, so I ad-libbed a little:
Crust (modified from Quick ‘n’ Easy Pie Crust from the original Joy of Cooking)
2 c. flour
½ t. salt
1 t. baking powder
¾ c. butter
¼ c. ice water
Mix dry ingredients. Cube the butter into the dry mix. Break down the pieces until it makes crumbs. Add as little water as possible to stick it all together. Pat into a disc and allow to hang out in the fridge while you set up everything else.
Filling (Just use whatever you have that’s oozing ripeness.)
A pound of blueberries
Half a can of sweetened condensed milk (or sugar)
Splash of water so everything goes together
Splash of vanilla
Pinch of salt (NOT. OPTIONAL.)
Set oven to 400* F. Then mix all these together until they taste good to you, and you’re in business.
Roll the crust out, cut a circle for the pie pan and lay it in. Bake about 15 minutes, until light golden brown. Pour in all the good filling, and do whatever you want with the remaining crust. Mine was a little dry so I made crumbs. Sometimes a lattice is nice. Whatever you do, make sure that there is some type of hole or air valve to allow the filling to bubble. Bake this for about 30 minutes, give or take, until the top crust looks nice and golden.
Now you have a pie! You can eat it now, or let it cool and pair it with coffee tomorrow morning, or use it to entice people to attend an event you are holding, if you serve it with punch. Enjoy!