It's starting to get cold outside but that's okay because I love an excuse to cozy up with the one's I love.
I'm a big fan of using other recipes that I find for my vegan baking. Sometimes it's easier than the trial and error method. This is where I got the recipe for the vegan pie crust OR you can use store bought pie crust.
Ingredients for filling:
pint of blueberries
pint of raspberries
1/4 cup of sugar
squeeze of lemon
1/2 teaspoon of vanilla extract
1 tbsp of Earth Balance vegan butter
Directions:
Put butter in a pan on medium heat.
Mix together berries, lemon juice, sugar and vanilla in bowl then add to pan.
Sautee for approx 5 minutes then set aside.
Roll out pie crust dough.
Use heart shaped cookie cutter to make heart shapes in dough.
Place half of the heart shaped dough on wax paper on a baking sheet.
Instead of an egg wash you can just use a soy milk/butter combination to wet the edges of the hearts.
Place a small amount of filling in the centre of the dough, don't over fill.
Use the rest of the hearts to cover the filling.
Make a slit on top of each filled heart and press and crimp edges.
Brush sealed pie with soy milk/butter combo and dust with sparkling sugar.
Bake on 400 for approx 15 minutes or until crust is browned.
Allow to cool.
Enjoy these yummy treats with the ones you love!
