Blueberry Streusel Pie
Ingredients:
Shortbread Crust:
1 1/2 cups flour
8 tablespoons cold vegan butter, unsalted or salted, cut into 8 chunks
1/2 teaspoon salt (only if butter is unsalted)
2 tablespoons sugar (3 if using salted butter)
1/4 cup ice water
Directions:
Preheat oven to 450 degrees. Place flour, salt, if using, and vegan butter in bowl of large food processor fitted with metal blade. Pulse until mixture is uniformly crumbly. Add ice water, 1 tablespoon at a time, pulsing after each, until mixture comes together.
Press evenly onto bottom and sides of 9-inch pie plate. Use a heavy glass with bottom dipped in flour to press crust into a uniform thickness with a smooth surface. Trim top edge with knife and press trimmings into bottom if desired.
Place pie plate on baking sheet and bake crust for 12 minutes or until golden brown. If bottom puffs, gently press down with a spoon. Wipe out bowl of food processor and proceed with filling.
Ingredients:
Sour Cream Banana-Blueberry Filling:
2 large bananas
1 cup Tofutti Better Than Sour Cream
3/4 cup sugar
1/4 cup + 2 tablespoons flour
1 teaspoon vanilla extract
1 pound fresh blueberries, rinsed and drained, with a few removed for garnish when serving (if using frozen, allow to defrost and pat dry)
Streusel (recipe follows)
Garnishes: dollops of sweetened Tofutti Better Than Sour Cream or vegan whipped topping and reserved fresh blueberries
Directions:
Put bananas, sour cream, sugar, 1/4 cup flour, and vanilla extract in bowl of large food processor fitted with metal blade. Process for a couple minutes or until completely smooth, scraping down sides of bowl as necessary.
Place remaining 2 tablespoons flour in medium mixing bowl and add blueberries, gently tossing to coat. Pour filling over blueberries and gently stir to combine. When crust has finished baking, reduce oven temperature to 400 degrees.
Pour filling into crust, bake 25 minutes, crumble streusel over top, and bake 10 minutes more or until pie is set and streusel is golden brown. Cool completely on wire rack and then chill, covered, in refrigerator for several hours or overnight.
Slice and serve, garnished as desired.
Ingredients:
Streusel:
1/4 cup vegan butter, salted or unsalted, softened
1/4 cup granulated sugar
1/4 cup flour
1/4 cup oats
Directions:
Place all ingredients in medium mixing bowl and use fingers to fully combine into moist clumps.
*Created exclusively for Tofutti Brands, Inc. by Betsy DiJulio of The Blooming Platter.
