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Vegetarian Deep Dish Blueberry Pie

"Explore the Vegetarian Chef in YOU!"

Prepare Your Vegetarian Kitchen’s Traditional Pie Crust for this scrumptious Vegetarian Deep Dish Blueberry Pie. At home in New England our Blueberry Pie always began with a morning’s trip to Wequetequock and Barn Island for a berry picking spree. “One for me and two for the bucket” until we had enough berries to make several pies, muffins and pancakes; and our mouths and hands were well stained with the delicious juice! Yum! This pie is runny with juice, (Yum!) not gluey like the yucky commercial ones which are tasteless and made with corn starch.

*Preheat oven to 350 °


  • 6 Cups Organic Blueberries
  • Add ½ Cups Real Maple Syrup or Organic Vegan Sugar
  • 3 Tablespoons Unbleached Flour (or quick cooking Tapioca Pearls)
  • ½ tsp Ground Ginger
  • 1 tsp. Cinnamon
  • 6 pats of Butter

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Toss blueberries in the flour and spice mixture coating the berries evenly. Or just add Tapioca Pearls. Add the Maple Syrup. Pile into a 11” prepared pie shell and dot with 6 pats of Butter. Top with a lattice work crust. Place on a parchment lined cookie sheet in the oven. Bake at 400° for 45 minutes to 1 hour.

Recipes by Chef Bette

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