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INGREDIENTS
For Crust:
1 cup all-purpose flour
½ cup fine yellow cornmeal
1 tablespoon coconut sugar
¼ teaspoon fine sea salt
½ cup coconut oil, chilled until firm
For filling:
2 cups WoodstockⓇ Organic Frozen Wild Blueberries
⅓ cup coconut sugar
1 tablespoon cornstarch
2 teaspoons lemon juice
2 tablespoons preferred unsweetened nondairy milk
2 tablespoons WoodstockⓇ Organic Turbinado Sugar
So DeliciousⓇ Very Vanilla Cashewmilk Dairy-Free Frozen Dessert, for serving
DIRECTIONS
1. In a large bowl whisk to combine flour, cornmeal, sugar, and salt. Cut coconut oil into almond-sized pieces and add to flour mixture. Use a pastry blender or your fingers to cut coconut oil into flour until the pieces are very small and the mixture is crumbly. Add ice water a tablespoon at a time, mixing in with a fork, until dough comes together and is neither crumbly and dry nor wet or sticky. Transfer to a piece of plastic wrap, shape into a disk, wrap tightly, and refrigerate for 30 minutes.
2. Preheat oven to 375℉. Line a large baking sheet with parchment paper.
3. Place dough on a lightly floured countertop and roll out into a 12” round. Transfer dough to prepared baking sheet.
4. In a medium bowl stir to combine blueberries, sugar, cornstarch, and lemon juice. Mound blueberries in center of dough, leaving a 2” border. Fold dough over blueberries, pleating it.
5. Brush dough edges with nondairy milk and sprinkle with turbinado sugar. Bake until golden brown and bubbling, about 45 minutes. Serve with ice cream.
