American Pie Council

Vegan Blueberry Cranberry Pie with Pecan Streusel Topping

8 tbsp Earth Balance vegan butter, chilled (1 stick or 4 oz. by weight)
3 tbsp Earth Balance vegan shortening, chilled (1-1/2 oz. by weight)
1-2/3 cups All-purpose flour (8 oz. by weight)
2 tbsp Sugar (non-bone char processed)
1/4 tsp Salt
3 to 6 tbsp Ice cold water

Blueberry Cranberry Filling:
5 cups Blueberries (24 oz. by weight)
2-1/2 cups Cranberries (12 oz. by weight)
1 tbsp Lime juice (juice from about 1 to 2 limes)
1/2 cup Sugar (4 oz. by weight, non-bone char processed)
1 tbsp Light brown sugar (non-bone char processed)
6 tbsp Tapioca flour (1-1/2 oz. by weight)
2 tbsp All-purpose flour
1 tsp Cinnamon
1/2 tsp Salt

Streusel Topping:
6 tbsp Earth Balance vegan butter, melted ( of a stick or 3 oz. by weight)
1 cup Pecans, coarsely chopped (4 oz. by weight)
1/2 cup Rolled oats (1-3/4 oz. by weight)
2/3 cup Light brown sugar (4 oz. by weight, non-bone char processed)
2/3 cup All-purpose flour (3 oz. by weight)
1/2 tsp Cinnamon

1/2 cup Organic powdered sugar (2-1/2 oz. by weight, non-bone char processed)
2 to 3 tbsp Lime juice (juice from about 1 lime)


1. Crust: Cut the vegan buttery stick and shortening into about 1/2-inch pieces. Pulse in food processor with flour, sugar, and salt about 10 times or until crumbly. Add 3 to 6 tbsp ice water (amount will vary depending on kitchen temperature and humidity) and pulse about another 5 times or until mixture holds its shape when a small amount is squeezed in fist. Place dough in an airtight container and refrigerate for at least 1 hour. Preheat oven to 350F. Roll out dough about 1/8-inch thick and press into a 9-inch deep dish pie plate. Dock bottom with a fork, line with parchment paper and fill with pie weights. Bake for 14 to 16 minutes or until very lightly browned.
2. Filling: When crust has cooled, preheat oven to 375F. Gently mix together all filling ingredients, then fill pie crust.
3. Topping: Mix together all streusel topping ingredients well using a fork, then spoon evenly over the berry filling.
4. Place pie on a cookie sheet and bake at 375F. After 20 to 25 minutes, or when the topping and crust edges are browned, loosely cover the entire pie with aluminum foil, reduce the temperature to 350F and bake for an additional 50 to 60 minutes or until the filling just begins to bubble around the edges. Allow to cool for at least 30 minutes.
5. Glaze: Whisk together powdered sugar and 2 tbsp lime juice. Gradually add additional lime juice, several drops at a time as needed until desired consistency is reached. Drizzle onto cooled pie.