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Vegan Almond Lemon and Blueberry Pie Bars

Serves: 8Category: PiesVeganCourse: DessertsMachine: MixerTotal Time (min.): 165
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This recipe makes a great summer dessert served with vegan ice cream or as an afternoon treat with a cup of tea.




  1. Grease a clean square pan then set aside
  2. Attach K Beater
  3. Add caster sugar, all purpose flour, vegan butter and salt to the Kenwood Bowl
  4. Mix - approx 2 min, Speed 1
  5. Add unsweetened almond milk to the Kenwood Bowl while machine is running
  6. Mix - approx 1 min, Speed Min
  7. Transfer pastry to lightly floured surface
  8. Roll out
  9. Transfer pastry to square pan
  10. Line until covered
  11. Chill in fridge - 30 min
  12. Pre-heat oven - 170°C
  13. Remove the pan from the fridge
  14. Bake until golden brown and continue - 20 min, 170°C
  15. Add cornflour, vegan butter, chia seeds, lemon and light brown sugar to a clean saucepan
  16. Heat until melted - approx 2 min, medium-high heat
  17. Add blueberries to the saucepan
  18. Heat until thickened while stirring occasionally - approx 10 min, medium-high heat
  19. Remove the pastry from oven and let cool
  20. Increase the oven temperature - 180°C
  21. Pour content of saucepan into square pan carefully
  22. Add flaked almonds to the square pan
  23. Bake - 25 min, 180°C
  24. Remove from oven and let cool
  25. Chill in fridge - 1 hr
  26. Add icing sugar and water to a clean small bowl
  27. Mix with teaspoon until well combined
  28. Remove the pan from the fridge
  29. Drizzle square pan with icing
  30. Set aside until set
  31. Slice
  32. Serve


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