Dairy-Free Classic Raspberry Pie
Indulge in the sweet, tangy flavors of summer with this Dairy-Free Classic Raspberry Pie, a perfect dessert for anyone seeking a delectable treat without the dairy. Featuring a flaky, coconut oil-based crust and brimming with fresh, juicy raspberries, this pie delivers all the richness of a classic recipe with a dairy-free twist. The luscious raspberry filling is enhanced with hints of vanilla and lemon juice, while almond milk gives the golden crust a perfect finish. Whether you opt for a lattice design or a fully covered top, this pie promises vibrant flavors and an irresistible texture. Ready in just over an hour, it's ideal for gatherings, special occasions, or simply satisfying your sweet tooth. Serve it warm or chilled, and pair it with a scoop of dairy-free ice cream for a truly unforgettable dessert experience! Keywords: dairy-free pie, raspberry pie recipe, dairy-free dessert, vegan pie crust, summer fruit dessert.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 tablespoon Granulated sugar
- 0.5 teaspoon Salt
- 1 cup Coconut oil
- 6 tablespoons Cold water
- 6 cups Fresh raspberries
- 0.75 cup Granulated sugar
- 0.25 cup Cornstarch
- 1 tablespoon Lemon juice
- 1 teaspoon Vanilla extract
- 1 tablespoon Almond milk
Instructions
In a large bowl, combine the all-purpose flour, 1 tablespoon of granulated sugar, and salt. Mix well.
Add the coconut oil to the flour mixture and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
Gradually add the cold water, one tablespoon at a time, mixing until the dough forms a ball. Divide the dough in half, wrap each half in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 425°F (220°C).
In a separate bowl, combine the raspberries, 0.75 cup of granulated sugar, cornstarch, lemon juice, and vanilla extract. Stir gently to coat the raspberries evenly.
Roll out one portion of the dough on a lightly floured surface to fit a 9-inch pie pan. Gently transfer the dough to the pie pan, pressing it into the bottom and sides.
Pour the raspberry filling into the prepared crust, spreading it evenly.
Roll out the second portion of dough and decide if you'd like to make a lattice top or cover the pie fully with the crust. If covering fully, make sure to cut slits for steam to escape.
Trim the excess dough and crimp the edges to seal.
Brush the top crust with almond milk to promote browning.
Place the pie on a baking sheet and bake in the preheated oven for 10 minutes.
Reduce the oven temperature to 350°F (175°C) and continue baking for an additional 35 minutes or until the crust is golden and the filling is bubbling.
Let the pie cool on a wire rack before serving so the filling can set properly.
Nutrition Facts
Calories |
4183 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.9 g | 295% | |
| Saturated Fat | 185.3 g | 926% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1205 mg | 52% | |
| Total Carbohydrate | 498.8 g | 181% | |
| Dietary Fiber | 56.4 g | 201% | |
| Total Sugars | 197.5 g | ||
| Protein | 40.2 g | 80% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 259 mg | 20% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 1468 mg | 31% | |
*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.
