Dairy-Free Slice of Berry Pie
Indulge in the vibrant flavors of summer with this Dairy-Free Slice of Berry Pie, a perfect dessert for those seeking a rich, fruity treat without any dairy! This recipe features a flaky coconut oil crust and a luscious filling made from a medley of mixed berries—think sweet strawberries, tangy blueberries, and juicy raspberries—enhanced by hints of lemon zest and vanilla. Crafted with simple ingredients like all-purpose flour and cornstarch, this pie strikes the perfect balance between sweet and tart, with a velvety texture that’s bound to impress. Whether you opt for a classic lattice topping or a golden pastry lid, this pie is baked to perfection in under an hour and serves as a beautiful centerpiece for any gathering. Ideal for dairy-free diets and berry lovers alike, this recipe is a delicious way to celebrate the season’s bounty.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 0.5 cup coconut oil (solid)
- 1 teaspoon salt
- 6 tablespoons cold water
- 4 cups mixed berries (strawberries, blueberries, raspberries)
- 0.75 cup granulated sugar
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
Instructions
Preheat the oven to 375°F (190°C).
In a large bowl, whisk together the all-purpose flour and salt.
Add the solid coconut oil to the flour mixture and use a pastry cutter or fork to cut the oil into the flour until it resembles coarse crumbs.
Drizzle the cold water one tablespoon at a time over the flour mixture, mixing gently until the dough comes together. Be careful not to overmix.
Divide the dough into two discs, wrap them in plastic wrap, and refrigerate for at least 15 minutes.
In a medium saucepan, combine the mixed berries, granulated sugar, cornstarch, lemon juice, and lemon zest. Cook over medium heat, stirring constantly, until the mixture begins to thicken and bubble. Remove from heat and stir in the vanilla extract.
Roll out one of the dough discs on a lightly floured surface to fit a 9-inch pie pan. Carefully transfer it to the pie pan and trim the edges as needed.
Pour the berry filling into the crust-lined pie pan.
Roll out the second disc of dough and cut it into strips to create a lattice topping or simply cover the pie with the rolled-out dough and cut a few slits for steam to escape.
Place the pie on a baking sheet to catch any drips and bake it in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.
Remove from oven and let cool completely on a wire rack before slicing and serving, to allow the filling to set.
Nutrition Facts
Calories |
3257 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.4 g | 159% | |
| Saturated Fat | 102.5 g | 512% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2379 mg | 103% | |
| Total Carbohydrate | 515.1 g | 187% | |
| Dietary Fiber | 40.8 g | 146% | |
| Total Sugars | 231.6 g | ||
| Protein | 39.1 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 228 mg | 18% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 1393 mg | 30% | |
*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.
