Instructions
250 g (9 oz) frozen blueberries
1 Tbsp cornstarch
100 g (3½ oz) rooms temperature vegan margarine
2 dl (¾ cup) all purpose flour
2 dl (¾ cup) quick oats
1 dl (½ cup) sugar
2–3 Tbsp maple syrup
1 pinch salt
5 tsp chopped fresh rosemary
Instructions
Heat the oven to 200°C (400°F). Mix blueberries, cornstarch and ½ dl (¼ cup) sugar, and place in a pie tin. Mix the flour, oats, the rest of the sugar, syrup, salt and 3 teaspoons of rosemary in a bowl. Crumble the margarine and knead into a dough. Crumble the dough over the blueberries. Sprinkle the last 2 teaspoons of rosemary over the shortcrust pastry. Bake in the middle of the oven for 20–30 min until the pie has a nice colour. Serve with custard, ice cream or soy/oat cream.