Nickel Allergy Friendly Dairy Free Blueberry Pie

Total time3 hr 35 min

Prep time40 min

Cook time55 min

Nickel Allergy Friendly Dairy Free Blueberry Pie

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Ingredients

8 servings

For the crust

2 ½ cups all-purpose flour
Gold Medal Flour All-Purpose Unbleached - 5 Lb Gold Medal Enriched Bleached Presifted All Purpose Flour - 10 Lb Food Club All Purpose Flour 5 Lb Tenda Bake All Purpose Flour 2 lb Bowl & Basket Pre-Sifted Bleached Enriched All Purpose Flour, 32 oz
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1 tbsp granulated sugar
1 tsp salt
1 cup dairy free butter, cold and cut into ½-inch cubes
6–8 tbsp ice water

For the filling

6 cups fresh or frozen blueberries
¾ cup granulated sugar
3 tbsp cornstarch
1 tbsp lemon juice
1 tsp lemon zest
¼ tsp ground cinnamon
¼ tsp salt
1 tbsp dairy free butter, cut into small pieces

For the egg wash

1 large egg
1 tbsp dairy free milk
1 tbsp coarse sugar (optional)

Instructions

1
Whisk together the flour, 1 tbsp granulated sugar, and 1 tsp salt in a large mixing bowl. Add the cold dairy free butter cubes and work them into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible.
2
Drizzle in the ice water 1 tbsp at a time, tossing with a fork after each addition, until the dough just holds together when pressed — it should not be sticky or wet. Divide the dough into two equal discs, wrap each in plastic wrap, and refrigerate for at least 1 hour.

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