- 1 deep dish vegan pie crust
- 2 cups fresh or frozen blueberries
- 1/2 cup sugar
- 1 tablespoon flour
- 1 teblespoon cornstarch
- dash of cinnamon
- dash of lemon juice
- 5 ounces vegan cream cheese, softened (I love Tofutti)
- 1/2 teaspoon vanilla
- 1 flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water)
- 1/4 cup vegan milk
Mash a few of the blueberries to make some juice and mix with sugar, flour, cornstarch, lemon juice and cinnamon.
Spoon this mixture into a unbaked pie shell.
Bake at 405F for 20 minutes. While pie is baking beat cream cheese, vanilla, egg and milk. Pour this mixture over the pie.
Lower the oven to 350F and bake for 45 minutes. You may need to put foil around the crust if it starts to get too brown. Yummy!!!!