Epic vegan pie crusts, lattice pie design, and the best vegan blueberry pie ever
we're gonna do all that
(upbeat music)
yeahhhhhhhh. what's going on my name is Andrew the second best half of the duo at Make
It Dairy Free dot com. it is pie season I honestly have no idea what season it is.
I don't even know what day it is right now we've been stuck in the house so
long I'm I'm pretty sure I missed my own birthday. hold on let's let's figure this
out. hey Cyrus.... Cyrus ...Cyrus... if you are looking
to make a show-stopping blueberry pie well my friend you've come to the right
place let's go to the lab
all right we're at the lab
this blueberry pie is going to knock your socks off it's sweet and it's tart and it's flaky
and it's beautiful what day we on again alright guys we're
gonna go over some tips to really help you ace this thing so stick with me
through the end to get these tricks and hopefully I may go over some questions
you may have (loud clanging noise)
"Samantha?"
we're gonna start out with making this insanely good pie crust the recipe on
the website makes just one pie crust but because we're looking to design the top
we're going to double the ingredients first the dry stuff sugar a lot of the
time is considered a wet ingredient especially in baking but a lot of our
recipes we toss it in with the dry stuff so flour sugar and salt then give it a
quick stir to get everything incorporated next incorporate your all
vegetable shortening here we cut the shortening with a knife and a fork to
break it up into several pieces you don't want to add it all at the same
time because you won't get the same results
now take your fork and press all your vegetable shortening into the flour you
want to keep doing this until the mixture begins to look like sand
protip you can do all of this in a food processor about a hundred times faster
but you know me I like show the manual route and that's just in case you don't
have the amenities once you're at the point you need you're gonna pour in your
milk and vanilla and pretty much stir it all together
use your fork to bring it together and then once you can't do it anymore
use your hands to shape it into a ball now that you have your ball you're going
to split it in half one is going to be for your base of your pie and the other
is going to be for the top starting with the base we're going to sandwich the
dough in between two pieces of parchment paper then we're gonna roll it out to be
about an inch or two bigger than the pie pan pro tip to get your pie crust to be
circular and not too ridiculous looking literally roll your rolling pin towards
you then turn the paper about 45 degrees and repeat once you feel like you have a
pretty good size flip the pie pan on top of the dough to
check the size and make sure it's appropriate quick tip if you have too
much dough on one side literally just pinch it off and then press it against
another side where you're looking to fill in once things are looking good get
ready to flip it all over get your hands underneath the crust
while holding the bottom of the pie pan while squeezing tightly flip them over
to ensure everything stays together shave off any excess dough and move on
to the next step
we're gonna go over how to make a lattice crust design basically
you're gonna start by rolling out the dough similar to the way you rolled it
out when you were putting it inside the pie pan as your base now if I was
designing the top of my pie from scratch this is typically what I would do to get
an idea of what its gonna look like before hopping right into it I would
draw a design or chicken scratch a design onto a sheet of paper here as I
designed this I put numbers on the paper to show how many pieces I need in order
to put this pie together now I would start laying my pieces into place making
a lattice design is super dope and it's extremely easy as you can see here once
you lay your first row down to do your second row just pull the odd numbers
back first and layer strips in between once you're done that put them back and
pull on your even numbers next then you just repeat this process until you have
all of your pie covered now voila your masterpiece
now you're in the home stretch
just to get your filling together you can use fresh or frozen
blueberries my preference is to use fresh blueberries when using frozen
blueberries you need to thaw them out first with pies you don't want your
crust to get soggy so the idea is you want the least amount of liquid hanging
in the inside of the pie once you put your filling in one thing to keep in
mind is when you're using frozen blueberries they tend to deflate when
they start to thaw out so the four to six cups of blueberries that you just
measured out once they all thaw out they're gonna look more alike
two to three cups of blueberries once you have everything mixed together
I wouldn't say move fast but try not to waste too much time sugar
when met with blueberries or a lot of fruits in general starts to break it
down and that's not good for a pie because again that causes the juices to
come out resulting in a soggy crust after that
now you just layer the crust how you like on the top and it's ready to go in
the oven you'll know the pie is done once you start to see the fruit bubble
and your crust turned gold and boom there it is your award-winning pie thank
you so much for watching guys don't forget to subscribe and drop a like and
a comment I'm looking forward to hearing from you about your pie stories and
seeing some awesome pictures stay safe believe in good and I'll see you in the
next one