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Vegan Strawberry and Blueberry Pie

It's both Strawberry Pie Month and Blueberry Pie Month in the SuperMegaMonkey household, but i thought for the sake of my belly i shouldn't make two full pies, so i split the difference and made both in one.

Each fruit stayed politely on its side of the divide.

Double Crust Ingredients

• 1 vegan egg* (we like Ener-G Egg Replacer)
• 1 T ice water
• 3 T cold, unflavored, non-dairy milk
• 1 1/2 cup + 1 T white flour
• 1/2 cup + 1 T white wheat flour
• 1 T sugar
• 1/4 tsp salt
• 3/4 cup vegan butter, cubed and kept cold (we like Earth Balance Buttery Sticks)

Yield: 1 double crust for 9" pie

Mix the egg, ice water, and milk together and place in the refrigerator to keep chilled.

In a food processor, mix the flours, sugar, and salt together. Add half of the butter (6 T) and process until the flour gets clumpy. Add the egg milk mixture and process until a ball of dough begins to form.

Add the remaining butter, pulsing in short bursts just until the dough starts to form a ball, pulling away from the sides of the bowl a bit. Do not over-mix. There should still be visible bits of butter.

Divide the dough in half. Flatten each into a disc, wrap, and refrigerate for a few hours before using. The dough will keep for a few days in the fridge and for a few weeks in the freezer if well wrapped.

*I use ice water to make the egg, as well.

Filling Ingredients

• 3 cups strawberries, hulled and halved
• 2 1/2 cups blueberries
• 1/4 tsp vanilla extract
• 2/3 cups sugar
• 1/4 tsp cinnamon
• 1/3 cup cornstarch
• 3 T vegan butter, cubed (we like Earth Balance Buttery Sticks)

Toss the blueberries in the vanilla extract and set aside.

Whisk together the sugar, cinnamon, and cornstarch. Add half of the sugar mixture to the strawberries and half to the blueberries. Stir to coat well.

On a lightly floured board, gently roll out one of the dough discs to fit your pie dish (it should be approximately 1/8" thick). Make sure to turn the dough frequently while rolling to ensure it isn't getting stuck to your board. Loosely wrap the dough around your rolling pin to easily transfer it to the pie dish.

If your pie dish has a lip, trim the dough even with the edge of the dish. If it doesn't have a lip, leave a 1/4" overhang.

Fill half of the dish with the strawberries, layering with half of the butter. Making sure all of the strawberries are contained on their half of the dish, fill the other side with the blueberries, layering with the remaining butter.

Take out the second disc of dough and roll out. Place it over the filled pie. Trim even with the bottom layer of dough. Seal the edges and crimp. Cut a few slits in the top to allow the steam to escape.

Put the pie in the refrigerator for 30 minutes. Preheat the oven to 425degF.

Optional: Brush the top with milk and sprinkle with coarse sugar.

Cover the edges of the crust to prevent overbrowning. Bake for 10 minutes and then lower the temperature to 350degF. Bake for 30 minutes. Uncover the edges and bake for another 15 minutes.

Now, the hard part - Leave the pie alone for at least 12 hours unless you want to eat soupy pie. I know. I always want to cut into it right away, but it never ends well. Console yourself with the thought of being able to eat pie all day tomorrow.

Needless to say, if you wanted one pie of all one berry, double the amount of the berry of choice. This works because the spices and sugar amounts for each type of berry are the same. I'm not so sure i'd want to try making a half strawberry, half apple pie, for instance.