Graham cracker pie crust (9 inches)
8 ounces vegan sour cream (I use Tofutti)
3/4 cup sucanat (raw sugar)
3 tablespoons whole wheat flour
1/8 teaspoon salt
3 cups fresh blueberries
1. Preheat oven to 350 degrees.
2. In a bowl, combine vegan sour cream, sucanat, flour and salt. Fold in blueberries and gently stir to incorporate. Spoon into pie crust.
3. Bake for about 45 minutes or until filling is bubbly and appears set. Cool 2 hours and refrigerate. Now slice it up and EAT IT!
Source of recipe: I got this recipe from my momma.