Vegan Classic Blackberry Pie
Savor the sweet, tangy essence of summer with this *Vegan Classic Blackberry Pie*! Perfectly ripe blackberries star in this juicy, fruit-filled pie, balanced with hints of fresh lemon zest, a touch of vanilla, and just the right amount of sweetness. The flaky, golden crust—made entirely vegan with solidified coconut oil—provides a buttery texture without dairy, while a sprinkle of raw sugar adds a delightful crunch. Whether you choose a traditional double-crust or a decorative lattice top, this plant-based dessert is as stunning as it is delicious. Ideal for holidays, potlucks, or a cozy family dinner, this homemade vegan pie is guaranteed to impress both vegans and non-vegans alike. Ready in under 90 minutes, it’s the ultimate treat for pie lovers everywhere! Keywords: vegan blackberry pie, dairy-free dessert, plant-based pie, summer fruit pie recipe.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 0.5 cups Coconut oil, solidified
- 0.33 cup Ice water
- 0.5 teaspoon Salt
- 6 cups Fresh blackberries
- 0.75 cups Granulated sugar
- 0.25 cup Cornstarch
- 1 tablespoon Lemon juice
- 1 teaspoon Lemon zest
- 1 teaspoon Vanilla extract
- 2 tablespoons Almond milk
- 1 tablespoon Raw sugar
Instructions
Preheat your oven to 425°F (220°C).
In a large mixing bowl, combine the all-purpose flour and salt. Add the solidified coconut oil in small chunks and mix with a pastry cutter or fork until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing gently until the dough begins to hold together. Divide the dough into two balls, wrap them in plastic wrap, and refrigerate for at least 30 minutes.
For the filling, place the fresh blackberries in a large bowl. Add granulated sugar, cornstarch, lemon juice, lemon zest, and vanilla extract. Gently toss everything together until the blackberries are well-coated.
On a lightly floured surface, roll out one dough ball to fit your pie plate, leaving a bit of overhang around the edges. Carefully transfer the rolled-out dough to your pie plate.
Pour the blackberry filling into the pie crust, spreading it evenly.
Roll out the second ball of dough and place it over the filling. You can either lay it flat for a traditional double-crust or cut into strips to create a lattice top. Trim and crimp the edges with a fork or by pinching with your fingers.
Brush the top of the pie with almond milk using a pastry brush and sprinkle raw sugar evenly over the crust.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 10 minutes. Reduce the heat to 350°F (175°C) and continue baking for 40 minutes, or until the crust is golden and the filling is bubbling.
Remove from the oven and allow the pie to cool on a wire rack for at least 2 hours before serving to allow the filling to set.
Nutrition Facts
Calories |
3200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.0 g | 163% | |
| Saturated Fat | 98.7 g | 494% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1212 mg | 53% | |
| Total Carbohydrate | 493.6 g | 179% | |
| Dietary Fiber | 54.5 g | 195% | |
| Total Sugars | 208.7 g | ||
| Protein | 43.4 g | 87% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 347 mg | 27% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 1763 mg | 38% | |
*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.
