Wednesday, October 22, 2008

Mini Vegan Fig Blueberry Walnut Pie (recipe)



I was going through my LA Times news clipping of recipes from last year when I was still a college student, and there are so many recipes that are too good to be forgotten. I saw a recipe for a mix berry mini pie. I wanted to make it vegan, and I had to do something with my ripping figs in the fridge. So I took action. I played around the recipe and finally got it right the third time. Here's to share the discovery.



(makes 5 pies)

  • 2 cups of unbleached white flour
  • 1/2 cup of vegan shortening or Earth Balanced Margarine
  • 1 tbsp of baking powder
  • 1/2 cup of soy milk or rice milk
  • 1/2 cup of brown sugar or cane sugar
  • 1/4 cup of maple syrup or agave nectar
  • a dash of salt
  • 1/3 cup of walnut pieces
  • 1/3 cup of blueberry
  • about six to eight riped figs


    In a bowl mix the flour, baking powder, and salt, mix it quickly. Then add vegan shortening or margarine in the bowl, mix it with the pastry cutter. Cut and mix until the shortening/margarine is brittled into the flour into little pebbles. Add the soy milk and stir until the pastry is soft and forms into a large dough (add more milk if the dough is too dry, if you add too much just add another 1/4 cup of flour). Once the dough is formed into a large sphere shape, wrap it with plastic wrapper and put it in the fridge for 30 minutes.
    Heat up the oven at 350.F Degrees. Cut the figs into cross pieces. Get another bowl and mix the fruits, nuts, sugar, and syrup/nectar together. Mix it well until it becomes a tart jam. Take the dough out! Spread some flour on a clean platform, scoop a handfull of dough on the table and flatten it your hand or a clean glass bottle. Try to flatten the dough into a flat circular shape (about 0.5cm inch or less thick). Pour 1 tbsp of the jam mixture onto the center of the dough, fold the dough towards the center forming a sun shape, but leaving the jam revealed a bit in the center.
    Spread some canola oil on the baking sheet, lay the pie on top and bake it for about 12-15 minutes. Check every 5 minutes to make sure you don't over bake it. Until the crust is baked golden brown.

    PS: I should've post this earlier, now the fig season is about to be over.
  • 1 comment:

    Destiny's Vegan Kitchen said...

    Awesome! And I've just learned in one of my classes that walnuts & blueberries are great foods for the brain. So this is super good for you!