Dairy-Free Flaky Pastry with Mixed Berry Filling
Indulge in the irresistible charm of a *Dairy-Free Flaky Pastry with Mixed Berry Filling*, where buttery layers meet a luscious, naturally sweetened berry center—all without a trace of dairy. This recipe is a game-changer for vegan baking enthusiasts and anyone seeking a flaky crust made with solid, chilled coconut oil, delivering the perfect texture without compromise. Inside, a vibrant medley of strawberries, blueberries, raspberries, and blackberries is simmered to perfection with hints of vanilla and a splash of lemon juice for a tangy-sweet balance. The result? A pie that’s as stunning as it is satisfying. Ideal for summer gatherings or cozy desserts, serve this golden-crusted masterpiece fresh with a dollop of coconut whipped cream or enjoy it solo for a guilt-free indulgence. Perfect for those avoiding dairy with no sacrifice to flavor or texture—this mixed berry pie is your new go-to!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 0.5 teaspoon salt
- 0.75 cup coconut oil, solid and chilled
- 8 tablespoons cold water
- 3 cups mixed berries (strawberries, blueberries, raspberries, and blackberries)
- 0.75 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons non-dairy milk (for brushing)
Instructions
In a large bowl, mix together the all-purpose flour and salt.
Add the chilled, solid coconut oil to the flour mixture. Use a pastry cutter or your fingers to work the coconut oil into the flour until the mixture resembles coarse crumbs.
Gradually add the cold water, one tablespoon at a time, mixing with a fork until the dough begins to hold together.
Turn the dough onto a floured surface and gently knead it into a smooth ball. Be careful not to overwork the dough.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
While the dough is chilling, combine the mixed berries, granulated sugar, cornstarch, lemon juice, and vanilla extract in a medium saucepan over medium heat.
Cook the berry mixture, stirring occasionally, until the berries have released their juices and the mixture has thickened, about 5-7 minutes. Remove from heat and let it cool.
Preheat your oven to 400°F (200°C).
Remove the chilled dough from the refrigerator and divide it into two equal portions.
On a floured surface, roll out one portion of the dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate, pressing it gently into the bottom and sides.
Pour the cooled berry filling into the pastry-lined pie plate.
Roll out the second portion of dough into a similarly-sized circle and place it over the berry filling. Trim any excess overhang and crimp the edges to seal the pie.
Cut several small slits in the top crust to allow steam to escape.
Brush the top crust with non-dairy milk.
Place the pie on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the crust is golden brown.
Allow the pie to cool for at least 1 hour before serving to let the filling set.
Nutrition Facts
Calories |
3630 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.3 g | 235% | |
| Saturated Fat | 154.4 g | 772% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1216 mg | 53% | |
| Total Carbohydrate | 482.3 g | 175% | |
| Dietary Fiber | 38.8 g | 139% | |
| Total Sugars | 202.8 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 210 mg | 16% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 1279 mg | 27% | |
*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.
