A delicious, eggs-free no roll pie crust made with European-style all purpose flour, granulated sugar, vegetable oil and fresh blueberries – perfect for any baking dish.
Special diets: Vegetarian | eggs-free |
️Allergens: not vegan | soy | gluten | lactose | |
⏱ 33 mins – easy
🍽 6 servings – 319 kcal per serving
|
Serving 80g |
Fat 18g |
Sat. fat 3g |
Sodium 390mg |
|
Carbs 34g |
Fibers 1g |
Sugars 10g |
Proteins 3g |
INGREDIENTS
- 1 tsp salt
- 1.5 cup all purpose flour
- 1.8 oz granulated sugar
- half cup vegetable oil
- 2 tbsp whole milk
- 4 oz blueberries
TOOLS
- 1 fork
- 1 pie pan
- 1 oven
- 1 bowl
- 1 spoon
STEPS
Put blueberries in a bowl. Add 1.4 oz of granulated sugar and mix with a spoon to get sugared blueberries.
Put all-purpose flour in a pie pan. Add 0.4 oz of granulated sugar and 1 tsp of salt and stir with a fork. Form a well in the center of the mixture and pour whole milk and vegetable oil into it. Mix everything together until you achieve a doughy consistency.
Roll the dough into a ball.
Press down the dough to get puff pastry base.
Use your fingers to press the puff pastry base into the baking tray (edges).
Preheat oven to (375°f).
Put the pie pan for 15 minutes in the hot oven. Transfer the sugared blueberries to the pie pan and re-bake the pie for 10 additional minutes in the oven.
Turn the heat off and take the pie pan out of the hot oven.
It’s ready to be served !
