Dairy-Free Mini Fruit Pies
Indulge in the sweet, flaky perfection of Dairy-Free Mini Fruit Pies, a delightful vegan twist on a classic dessert! These bite-sized treats feature a tender coconut oil pastry shell that's filled with a vibrant mix of berries, sweetened with just a touch of sugar and brightened by a hint of lemon juice. Perfect for those avoiding dairy, these mini pies are brushed with non-dairy milk for a golden finish and baked to crisp perfection in a muffin tin. Whether served warm or at room temperature, they’re an irresistible option for picnics, parties, or an after-dinner treat. Easy to make and full of natural fruity goodness, these dairy-free desserts are sure to impress family and friends alike!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Coconut oil, solid
- 6 tablespoons Ice water
- 0.5 teaspoon Salt
- 2 cups Mixed berries (such as strawberries, blueberries, and raspberries), chopped
- 0.5 cup Sugar
- 2 tablespoons Cornstarch
- 1 tablespoon Lemon juice
- 1 teaspoon Vanilla extract
- 2 tablespoons Non-dairy milk (e.g., almond, soy) for brushing
Instructions
Preheat your oven to 375°F (190°C).
In a large bowl, combine 2 cups of all-purpose flour and 0.5 teaspoon of salt.
Add 1 cup solid coconut oil to the flour mixture. Use a pastry cutter or fork to mix until the mixture resembles coarse crumbs.
Gradually add 6 tablespoons of ice water, stirring with a fork until the dough holds together. You may need to add an additional tablespoon of water if the dough is too dry.
Divide the dough into two discs, wrap them in plastic wrap, and refrigerate for at least 15 minutes.
Meanwhile, in a saucepan over medium heat, combine 2 cups of mixed berries, 0.5 cup of sugar, and 2 tablespoons of cornstarch.
Add 1 tablespoon of lemon juice and 1 teaspoon of vanilla extract to the berry mixture. Stir constantly until the mixture thickens and bubbles. Remove from heat and let cool.
Roll out one dough disc on a lightly floured surface to about 1/8-inch thickness.
Use a round cutter (about 3 inches in diameter) to cut out circles. Gently press each circle into the cups of a muffin tin to form mini pie crusts.
Fill each crust with approximately 1-2 tablespoons of the fruit filling.
Roll out the second dough disc and cut it into strips or shapes to create lattice tops or decorations for each pie.
Place the strips or shapes on top of the filling, pressing the edges to seal.
Brush the top of each pie with a small amount of non-dairy milk for a nice finish.
Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown.
Allow the pies to cool slightly before removing them from the muffin tin. Serve warm or at room temperature.
Nutrition Facts
Calories |
3679 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 243.1 g | 312% | |
| Saturated Fat | 197.0 g | 985% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1210 mg | 53% | |
| Total Carbohydrate | 365.7 g | 133% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 147.4 g | ||
| Protein | 28.3 g | 57% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 178 mg | 14% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 924 mg | 20% | |
*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.
