Dairy-Free Classic Fruit Pie
Indulge in the timeless charm of a homemade pie with our Dairy-Free Classic Fruit Pie recipe—crafted to deliver all the nostalgic flavors you love without a hint of dairy. This recipe features a flaky, golden crust made with solid coconut oil, perfectly complementing the juicy filling of fresh, tangy berries, lightly sweetened and spiced with a hint of cinnamon. With simple ingredients and easy-to-follow steps, this pie is as approachable as it is delicious, making it perfect for both seasoned bakers and beginners. Whether you’re catering to dietary restrictions or simply looking for a wholesome dessert, this fruit-filled delight is ideal for any occasion. Serve it warm with a scoop of dairy-free ice cream, or enjoy it on its own—either way, every slice is a treat worth savoring! Keywords: dairy-free dessert, fruit pie recipe, vegan pie crust, homemade berry pie.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Coconut oil (solid)
- 0.5 teaspoon Salt
- 8 tablespoons Cold water
- 3 tablespoons Granulated sugar
- 3 tablespoons Cornstarch
- 5 cups Fresh berries (such as strawberries, blueberries, raspberries)
- 2 tablespoons Lemon juice
- 0.5 teaspoon Ground cinnamon
- 2 tablespoons Dairy-free milk (for brushing, optional)
Instructions
Preheat the oven to 400°F (200°C).
In a large mixing bowl, combine the all-purpose flour and salt.
Cut in the solid coconut oil using a pastry cutter or fork until the mixture resembles coarse crumbs.
Gradually add cold water, one tablespoon at a time, mixing gently until the dough comes together.
Divide the dough in half, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
While the dough chills, prepare the filling by combining the sugar, cornstarch, fresh berries, lemon juice, and cinnamon in a medium bowl. Toss to coat the fruit evenly.
Roll out one disk of dough on a lightly floured surface to fit a 9-inch pie pan. Gently press the dough into the pan and trim any excess overhang.
Pour the fruit filling into the crust, making sure to spread it evenly.
Roll out the second disk of dough and place it over the filling. Trim and crimp the edges to seal. Cut slits in the top for steam to escape.
Optional: Brush the top crust with dairy-free milk for a golden finish.
Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
Allow the pie to cool on a wire rack for at least 1 hour before serving to set the filling.
Nutrition Facts
Calories |
3825 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 243.7 g | 312% | |
| Saturated Fat | 204.7 g | 1024% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1212 mg | 53% | |
| Total Carbohydrate | 396.6 g | 144% | |
| Dietary Fiber | 36.2 g | 129% | |
| Total Sugars | 111.7 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 218 mg | 17% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 1340 mg | 29% | |
*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.
