Things that make me happy:
The Pear Cinnamon Cider from Trader Joe’s is off-the-hook amazing. I’m afraid it will disappear right after the holidays, as many of the goodies they have this time of year do, so I’ve stockpiled several containers of it. SO FREAKING GOOD.
What makes it better? Drinking it with a nice lil’ Blueberry Gas Station Pie. Nom.
Blueberry Gas Station Pie
1/2 recipe Basic Pie Crust
1/4 cup organic granulated sugar
2 tbsp. cornstarch
1 1/2 cups frozen blueberries
2 tbsp. water
1 teas. vanilla
Prepare pie crust per directions and let chill in fridge for at least 45 minutes before using.
To prepare the blueberry filling, in a small sauce pan, combine the sugar and cornstarch. Mix until combined and no clumps exist in the cornstarch. Add the blueberries and water and cook over a medium heat, stirring often, until mixture becomes bubbly and berries begin to release their juices, about 10 minutes. Once bubbling, add the vanilla and lower heat to medium-low and continue stirring until mixture begins to thicken and can coat the back of a spoon well. Transfer blueberry mixture to a separate bowl and let cool, stirring occasionally.
Preheat oven to 350. Remove crust from fridge and divide into 6 equal portions. Roll out each portion into a round disc, approximately 5–6 inches in diameter. Evenly divide the filling between the dough discs, scooping it onto one side of the dough. Fold dough over and pinch to seal (you may need to moisten the edges of the dough slightly to ensure a good seal). Using the tip of a knife, make a small air vent on the top of each pie. Carefully transfer the pies to a baking sheet lined with parchment.
Bake pies for 18–23 minutes, or until they look lightly golden and slightly browned on the edges. Remove from oven and let cool before brushing on a light glaze, made from a mixture of powdered sugar and a splash of your milk of choice, combined to your desired thickness.
Makes: 6 pies
Squirrel’s Vegan KitchenGo back in time to my original blog: Squirrel’s Vegan Kitchen!
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