Ice cream can be tough for soy-free, dairy-free dieters. This summertime dessert, however, is easy as pie- because it is! This blueberry-raspberry pie is an easy dish for company because it can be prepared in advance. If you’re making it for yourself, be careful- so addicting!
Pie Crust- Many crusts contain soy because they’re made with shortening. You can make your own with lard or all butter. I’m not that talented. Luckily for me, Pillsbury makes a pie crust with lard that is entirely soy-free. For my fellow lazy bakers: Pillsbury Soy-Free Pie Crust
1 egg white
1 tablespoon water
1 cup sugar
1/4 cup cornstarch
1 teaspoon grated lemon peel
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
2 cups fresh blueberries
2 cups fresh raspberries
Line your pie plate with the bottom portion of the crust. Beat the egg white and 1 tablespoon of water and brush over the crust.
Combine sugar, cornstarch, lemon peel, vanilla, and cinnamon. Mix and then gently stir in the berries.
Pour mixture into crust.
Place the top crust on and seal the edges. Put slits in the top. Brush with remaining egg white/water mixture. Sprinkle on sugar if you’d like.
Cover the edges with tin foil. Bake at 400 degrees for 50 minutes. Remove the tin foil for the last 10 minutes to crisp the edges. Cool and then store in the fridge!