Dairy-Free Classic Blackberry Pie
Indulge in the irresistible sweetness of summer with this Dairy-Free Classic Blackberry Pie—a dessert masterpiece designed for those seeking a rich, fruity treat without any dairy. Bursting with juicy fresh blackberries and a hint of cinnamon, this pie combines the tartness of lemon and the smooth depth of vanilla for a perfectly balanced filling that’s nestled within a flaky, homemade vegan crust made with coconut oil. Topped with a golden lattice brushed with almond milk and dusted with sugar, this pie is not only visually stunning but also melt-in-your-mouth delicious. Whether you’re catering to dietary preferences or simply exploring plant-based desserts, this blackberry pie is the ultimate way to savor seasonal flavors while keeping it dairy-free. Perfect for gatherings, holidays, or a sweet indulgence just for you!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 cups fresh blackberries
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 0.5 teaspoon cinnamon
- 0.25 teaspoon salt
- 2 tablespoons non-dairy butter substitute
- 2.5 cups all-purpose flour
- 0.5 teaspoon salt
- 0.75 cup chilled coconut oil
- 8 tablespoons iced water
- 1 tablespoon almond milk
- 1 tablespoon granulated sugar
Instructions
Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine the blackberries, 1 cup of granulated sugar, cornstarch, lemon juice, vanilla extract, cinnamon, and 1/4 teaspoon of salt. Stir gently until well mixed. Set aside.
For the pie crust, in another mixing bowl, whisk together the flour and 1/2 teaspoon of salt.
Add chilled coconut oil to the flour mixture. Using a pastry cutter or two forks, cut the coconut oil into the flour until the mixture resembles coarse crumbs.
Gradually add iced water, one tablespoon at a time, mixing gently with a fork until the dough begins to come together. Do not over mix.
Divide the dough into two portions, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Fit it into a 9-inch pie plate, trimming the edges if necessary.
Pour the blackberry filling into the prepared pie crust and dot with the non-dairy butter substitute.
Roll out the second disk of dough and place it over the filling. Trim, seal, and crimp the edges as desired. Cut slits or create a lattice pattern for ventilation.
Brush the top crust with almond milk and sprinkle with 1 tablespoon of granulated sugar.
Bake in the preheated oven for 20 minutes. Then reduce the oven temperature to 375°F (190°C) and bake for an additional 35 to 40 minutes, or until the crust is golden and the filling is bubbly.
If the edges are browning too quickly, cover them with strips of aluminum foil.
Allow the pie to cool on a wire rack for at least 2 hours before serving to let the filling set.
Nutrition Facts
Calories |
4067 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.5 g | 266% | |
| Saturated Fat | 159.0 g | 795% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1973 mg | 86% | |
| Total Carbohydrate | 535.4 g | 195% | |
| Dietary Fiber | 54.8 g | 196% | |
| Total Sugars | 257.5 g | ||
| Protein | 43.3 g | 87% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 331 mg | 25% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 1757 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
