Blueberry Meringue Pie
A drool-worthy vegan blueberry meringue pie featuring a sky-high meringue atop a luxurious blueberry sauce bursting with flavor! Made with fresh or frozen blueberries, this special treat is sure to impress!
Equipment
- oven
- mixer
Ingredients
Crust Ingredients
- 1 Tbsp ground flaxseeds
- 3 Tbsp hot water
- 1 Tbsp maple syrup
- 1 cup whole almonds*
- ¼ tsp salt optional
- ¾ cup white whole wheat flour**
- 3 Tbsp cold water
Blueberry Filling Ingredients
- ½ cup maple syrup
- ½ cup water
- 3 cups fresh or frozen blueberries 14 ounces
- 2 cups fresh or frozen wild blueberries 10 ounces
- 3 Tbsp cornstarch
- 3 Tbsp water
- 3 Tbsp lemon juice
- ½ tsp vanilla
Meringue Ingredients
- ¾ cup aquafaba*** chilled*
- ½ tsp cream of tartar
- ½ cup sugar or powdered sugar
- 1 tsp vanilla
Instructions
- In a small bowl, combine the ground flax, hot water, and maple syrup together. Set aside.
- Preheat the oven to 350° F.
- In a food processor, pulse the almonds to create a fine almond flour. Add the flax mixture, 4 Tbsp cold water, and salt. Pulse until the mixture is well combined, then add in the flour. Continue to process until a smooth dough forms, adding 1-2 Tbsp more water, if needed. Try not to over-process the dough – it should soft and moist not wet.
- Remove the dough and place it on a non-stick mat or lightly floured surface. Use a rolling pin to roll the dough fairly thin. Transfer the dough to your 9 inch tart or pie pan. Press into the sides and remove exceess. Shape and flute the edges, as desired.
- Prick the bottom of the crust with a fork and bake for 20-25 minutes, until golden brown. Remove from the oven and set aside.
- Meanwhile, make the Blueberry Filling. Stir the cornstarch and water together in a small bowl. Set aside.
- Combine the maple syrup, water, and blueberries in a large saucepan over medium to medium-high heat. Bring to a low boil and continue to simmer until the blueberries burst, stirring occasionally, about 10 minutes.
- Add the wild blueberries to the saucepan and stir in the cornstarch-water slurry. Bring the blueberries to a simmer and stir occasionally until the sauce thickens slightly, about 5 minutes.
- Turn off the heat and stir in the lemon juice and vanilla. Allow the sauce to cool to room temperature.
- While the crust and filling are cooling, make the Meringue. In a stand mixer bowl, combine the chilled aquafaba, sugar, and cream of tartar. Mix on medium-high speed until peaks form, about 2-3 minutes.
- Continue mixing on medium speed until fully incorporated. Add the vanilla slowly and slowly increase to high speed. Mix 3-5 minutes more, until very stiff peaks form.
- Spoon the Blueberry Filling into the cooled crust. Then spread the Meringue atop the Blueberry Filling, leaving wisps and peaks. This pie is ready to serve immediately or use a torch or broiler to toast the Meringue. It takes 3-4 minutes under the broiler. As an option, you can paint blueberry swirls into your merinuge for a striking presentation.
- This pie is best enjoyed immediately. Otherwise, the meringue may begin to deflate.
Notes
* I prefer making the almond flour fresh but you can use premade almond flour as well.
** If making this gluten-free, simply substitute with a gluten-free blend like Bob's Red Mill 1:1 Gluten-free Baking Flour. *** Drain aquafaba from canned or home-cooked chickpeas or northern beans and chill in the refrigerator. • The pie crust and blueberry filling can be made in advance and stored in the refrigerator until you are ready to make this pie.
** If making this gluten-free, simply substitute with a gluten-free blend like Bob's Red Mill 1:1 Gluten-free Baking Flour. *** Drain aquafaba from canned or home-cooked chickpeas or northern beans and chill in the refrigerator. • The pie crust and blueberry filling can be made in advance and stored in the refrigerator until you are ready to make this pie.