Vegan Berry Pie
Indulge in a slice of homemade comfort with this Vegan Berry Pie, a plant-based twist on a timeless dessert classic. Featuring a flaky coconut oil crust and a luscious, jewel-toned filling made from mixed berries, this recipe is a celebration of natural sweetness and vibrant flavors. The combination of strawberries, blueberries, and raspberries, lightly sweetened and thickened with cornstarch, creates a perfectly balanced filling with a hint of tang from fresh lemon juice. Whether topped with a golden lattice crust or a decorative full layer, the pie is brushed with creamy almond milk and dusted with turbinado sugar for a delightful, caramelized crunch. Perfect for entertaining or satisfying a sweet tooth, this vegan pie is as stunning as it is delicious. Plus, it’s easy to prepare with simple ingredients and ready to serve in just under 90 minutes! Serve it warm or at room temperature with a scoop of dairy-free vanilla ice cream for a true crowd-pleaser.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 0.75 cup Coconut oil (solid, not melted)
- 6 tablespoons Ice-cold water
- 0.5 teaspoon Salt
- 5 cups Mixed fresh or frozen berries (e.g., strawberries, blueberries, raspberries)
- 0.75 cup Sugar
- 3 tablespoons Cornstarch
- 1 tablespoon Lemon juice
- 1 teaspoon Vanilla extract
- 2 tablespoons Almond milk (for brushing crust)
- 1 tablespoon Turbinado sugar (optional, for sprinkling)
Instructions
Preheat the oven to 375°F (190°C).
In a large mixing bowl, whisk together the all-purpose flour and salt.
Add the solid coconut oil to the flour mixture, using a pastry cutter or your hands to work it in until the mixture resembles coarse crumbs.
Gradually add the ice-cold water, one tablespoon at a time, mixing gently after each addition until the dough comes together. Be careful not to overwork the dough.
Divide the dough into two equal portions, shape them into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
While the dough chills, prepare the berry filling. In a medium saucepan over medium heat, combine the mixed berries, sugar, cornstarch, lemon juice, and vanilla extract.
Cook the filling for 5-7 minutes, stirring often, until the mixture thickens and becomes glossy. Remove from heat and let cool.
On a floured surface, roll out one portion of the dough into a 12-inch circle. Carefully transfer it to a 9-inch pie dish, pressing it gently into the edges.
Pour the cooled berry mixture evenly into the pie crust.
Roll out the second portion of dough into another 12-inch circle. Carefully lay it over the filling, or cut it into strips for a lattice pattern.
Trim the excess dough, then pinch the edges together to seal and create a decorative crust edge.
Brush the top crust with almond milk and sprinkle with turbinado sugar, if desired.
Cut small slits into the top crust to allow steam to escape.
Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
Let the pie cool at room temperature for at least 2 hours before slicing and serving.
Nutrition Facts
Calories |
3820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.6 g | 237% | |
| Saturated Fat | 153.7 g | 768% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1218 mg | 53% | |
| Total Carbohydrate | 519.0 g | 189% | |
| Dietary Fiber | 35.3 g | 126% | |
| Total Sugars | 236.2 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 265 mg | 20% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 1324 mg | 28% | |
*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.
