VEGAN CUSTARD, RASPBERRY AND BLUEBERRY PIE

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Ingredients

For the crust:

2 cups flour
2 tsp baking powder
4.5 oz vegan butter or margarine
2 tbsp sugar
1.4 fl oz plant-based milk

For the custard:

½ vanilla pod
1.6 oz cornstarch
13.5 fl oz plant-based milk
2.6 oz sugar

Assembly:

7 oz raspberries
7 oz blueberries

Preparation

Preheat the oven to 360°F.

Mix the dough ingredients in a bowl and incorporate with your hands until it becomes a compact dough.

Transfer to a 12-inch mold and press to form a flat base. Dock the surface and sides of the crust with a fork.

Bake for 25 minutes or until the crust is slightly brown.

For the custard, open the vanilla pod in half using a knife and scrape the seeds. Mix them with 10 fl oz of milk and the pod in a small pot and bring to a boil. Remove the pod.

Mix the sugar, cornstarch and the remaining 3.4 fl oz of milk. Then pour the mixture of cornstarch and sugar into the pot. Stir constantly over low heat until it starts thickening. Once boiling, remove from the heat and allow to cool.

Fill the base of the crust with custard and decorate with fresh fruit.