this post was created in partnership with Green Valley Organics.
yesterday: i loved you.
today: i love you.
tomorrow: i will love you.
all wishes, 11:11, eyelashes, blowing out birthday candles,
they revolve around you:
sometimes i say it out loud,
other times i yell it out,
and more often than not,
i act it out
and show it to you,
because i love you so.
blueberries are your favorite,
and you are my favorite,
so i stashed freshly plucked blueberries
in the freezer,
for this occasion.
happy anniversary sweet beloved,
i love you.
this post is sponsored by green valley organics. all thoughts and opinions are my own. the first time i discovered this product, i damn near cried. dairy can be in my diet again without any adverse impact. basically, they’re making my dairy dreams come true. thanks so much for supporting the sponsors that keep morestomachblog up+running, toot-free.
blueberry slab pie
makes 1 slab pie, for two hungry lovers
*note: our wedding favors were homemade blueberry-lemon jam that we had picked. this pie has the same flavor profile. it’s nice on its own, but with some vanilla ice cream, it’s divine.
2 cups AP flour
healthy pinch salt
1/4 tsp baking powder
10 TBL butter, frozen and cut into small pieces. i use green valley organics
1 container (8oz) cream cheese, frozen and cut into small pieces. i use green valley organics
4 tsp apple cider vinegar
3-4 tsp ice cold vodka
3 cups blueberries, i used frozen, picked from hybridoma farms
1/2 cup sugar
2 TBL cornstarch
1 tsp cinnamon
1 lemon, zested and juiced, plus more zest from another lemon but that’s optional
1 egg, lightly beaten
healthy sprinkle of sugar
to make dough:
in a food processor, add the flour, salt, baking powder, butter and cream cheese. pulse until the mixture is mealy. while pulsing, add the cold liquids until the dough forms. dump the mixture onto a plastic wrap, wrap tightly and fridge for at least 30 minutes.
when ready, divide the dough in two. wrap one of the halves and put in fridge. on a very lightly floured piece of parchment, on a clean surface, roll the dough out as thin and evenly as you can, try not to cry. you’re aiming for 12×12″ square. place parchment on baking sheet, and fridge.
repeat the rolling out steps with other half of dough. again fridge it.
meanwhile, preheat oven to 400F.
in a bowl mix together the frozen berries, add the zest, sugar and juice of lemon. mix it well. now add in the cornstarch to sop up most of the liquid.
crack an egg into a small bowl, whisk real quick and set aside.
from the fridge take out the ugliest sheet of rolled dough. that’ll be the base. very carefully spoon out the berries onto the dough. aim to keep about 1/2″ border around the edge. the berries had started to thaw so it was a tad juicy so i was careful with only spooning the berries and not the juice.
grab the other rolled dough layer. if you’re fancy, cut out designs to vent. very carefully transfer the dough over top the berries and seal the edges by pinching the two layers together, or using a fork to pleat them together.
brush the top with the egg wash and sprinkle with sugar
bake for 40-45 minutes, turning about half way. i did have to foil it part way through, and then taking off the foil the last 5 minutes.
cool pie before cutting.
serve as is or with ice cream.
previous anniversary sweetness:
chocolate tahini cake + rosemary infused buttercream – dairy free
6″ chocolate cake – vegan
meringue roulade with shaved chocolate and salty-sweet peanuts – dairy free