Vegan Classic Raspberry Pie
Indulge in pure nostalgia with this Vegan Classic Raspberry Pie, a crowd-pleasing dessert that combines the timeless charm of a raspberry filling with the richness of a flaky, dairy-free crust. Made with fresh, juicy raspberries, natural coconut oil, and a hint of citrusy lemon juice, this pie brings together bright, tangy flavors and comforting textures for an irresistible treat. The crust boasts a golden finish, brushed with almond milk and sprinkled with turbinado sugar for a delightful touch of sweetness and crunch. Perfect for any occasion, this plant-based pie strikes the perfect balance between wholesome and indulgent, all while being entirely vegan. Serve it with your favorite dairy-free whipped cream or enjoy it as a decadent standalone dessert.
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 115 grams Coconut oil, solid
- 0.5 teaspoons Salt
- 60 milliliters Ice water
- 600 grams Fresh raspberries
- 150 grams Granulated sugar
- 30 grams Cornstarch
- 1 teaspoons Vanilla extract
- 15 milliliters Lemon juice
- 15 milliliters Almond milk
- 1 tablespoons Turbinado sugar
Instructions
Preheat your oven to 425°F (220°C).
In a large bowl, combine the flour and salt. Add the solid coconut oil in small pieces.
Using a pastry cutter or fork, blend the coconut oil into the flour until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing gently until the dough starts to hold together.
Divide the dough in half and shape each half into a disc. Wrap in plastic wrap and refrigerate for at least 30 minutes.
While the dough is chilling, rinse and dry the raspberries.
In another bowl, mix together the raspberries, granulated sugar, cornstarch, vanilla extract, and lemon juice until well combined.
Once chilled, roll out one dough disc on a floured surface until it is about 12 inches in diameter.
Carefully transfer this dough to a 9-inch pie pan, pressing it down gently into the bottom and sides.
Pour the raspberry filling into the crust, spreading it evenly.
Roll out the second dough disc and place it over the filling. Trim any excess dough and crimp the edges to seal.
Cut a few slits in the top crust to allow steam to escape.
Brush the top crust with almond milk and sprinkle with turbinado sugar for a golden finish.
Place the pie on a baking sheet and bake in the preheated oven for 15 minutes.
Reduce the oven temperature to 350°F (175°C) and continue baking for an additional 45 minutes, or until the crust is golden brown and the filling is bubbly.
Allow the pie to cool on a wire rack for at least 2 hours before serving to let the filling set.
Nutrition Facts
Calories |
402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.3 g | 20% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 124 mg | 5% | |
| Total Carbohydrate | 62.3 g | 23% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 23.8 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 27 mg | 2% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 149 mg | 3% | |
*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.
