Blueberries are more frequently available at grocery stores year-round, so you can have this anytime. For a more adventurous recipe, add a mixture of berries to this or use a different berry all together.  

• 4 cups blueberries, fresh or frozen
• ½ cup sugar
• 3 tablespoons cornstarch or arrowroot
• ½ teaspoon cinnamon
• 2 tablespoons lemon juice
• 2 tablespoons vegan butter, diced
• 2 pie crusts, to use for top and bottom pie, homemade or bought
• Vegan butter, sliced (optional)
• Sugar (optional)

Preheat oven to 350°F (175°C).  If using pre-packaged pie crusts, remove them from packaging and place on a lightly floured surface. Roll homemade or store bought bottom crust, placing the pie crust in a 9” pie plate. Roll second crust and prepare it for placement on top of pie.  Mix filling by combining sugar, cornstarch, and cinnamon together in a medium bowl. Drizzle lemon juice over blueberries in a separate bowl and then toss with the sugar mixture and vegan butter. Add berries to pie plate with bottom crust and cover with top crust. Top the crust with 2-4 butter slices and a sprinkle of sugar, if desired.  Bake for 45 minutes or until bubbly and golden brown. Remove and cool.

Hint:

Cook juicy pies by placing a pie pan on a baking sheetherefore, if the juices overflow, you will not have a big oven mess.