Vegan Myrtille Pie

Method

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1. 1
   Blind bake the pastryLine the tin, prick the base, fill with baking paper and baking beans, and bake at 190°C (170°C fan) for 15 minutes.
2. 2
   Remove the beans and paper and bake for another 5–8 minutes until the base looks dry.
3. 3
   Seal the case. Brush the inside of the warm case lightly with about 1 tbsp of the aquafaba. Return it to the oven for 2–3 minutes. This stops the juices soaking into the pastry.
4. 4
   Make the fillingRinse and dry the myrtilles. Toss them in a bowl with the sugar, flour and lemjuice, if using, until evenly coated. If you’re using frozen fruit, don’t thaw it first.
5. 5
   Fill the caseTip the fruit into the pastry case and spread it evenly. Scrape in any sugar left in the bowl. Glaze the edge. Whisk the remaining aquafaba with the oil and brush it over the exposed pastry rim.
6. 6
   BakeBake at 190°C (170°C fan) for 30–35 minutes, until the juices are bubbling in the centre as well as at the edges and the pastry is golden. Add 5–10 minutes for frozen fruit. Cover the rim with foil if it browns too quickly
7. 7
   Cool and setLeave the tart in the tin for at least 1 hour so the filling thickens. Cutting it hot will make it run.
8. 8
   ServeServe at room temperature, with vegan cream or ice cream if you like.