Vegan Slice of Berry Pie
Treat yourself to a delightful Vegan Slice of Berry Pie, bursting with the natural sweetness and vibrant colors of fresh mixed berries. This plant-based twist on a classic dessert features a flaky coconut oil pie crust and a luscious filling made with a medley of blueberries, raspberries, strawberries, and blackberries, sweetened with maple syrup and spiced with a hint of cinnamon. The recipe is easy to follow, with minimal prep, and delivers a show-stopping dessert that's perfect for any occasion. Whether you choose to finish it with a rustic lattice topping or keep it simple, this homemade berry pie is guaranteed to impress vegans and non-vegans alike. Serve chilled or warm to savor each fruity, tangy bite! SEO-friendly keywords: vegan berry pie recipe, plant-based dessert, fresh berry pie, easy vegan baking.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 120 grams Coconut oil
- 60 ml Cold water
- 50 grams Granulated sugar
- 1 teaspoon Salt
- 500 grams Mixed fresh berries (e.g., blueberries, raspberries, strawberries, blackberries)
- 60 ml Maple syrup
- 30 grams Cornstarch
- 15 ml Lemon juice
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Ground cinnamon
- 15 ml Almond milk
Instructions
Preheat your oven to 190°C (375°F).
In a large mixing bowl, mix the all-purpose flour, salt, and 25 grams of granulated sugar.
Add the coconut oil to the flour mixture, using a fork or pastry cutter, until the mixture resembles coarse crumbs.
Gradually add the cold water, one tablespoon at a time, and mix until the dough comes together. It should be moist but not sticky.
Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 20 minutes.
While the dough is chilling, prepare the berry filling. In a medium saucepan, combine the mixed berries, maple syrup, remaining granulated sugar, cornstarch, lemon juice, vanilla extract, and ground cinnamon.
Cook over medium heat, stirring frequently, until the mixture thickens and starts to bubble. Remove from heat and let it cool.
On a floured surface, roll out the chilled dough to fit a 9-inch pie pan. Carefully transfer the dough to the pie pan and trim any excess around the edges.
Pour the berry filling into the prepared pie crust, spreading it evenly.
Roll out any remaining dough and cut into strips to create a lattice pattern over the pie, or leave it as is for a simple pie.
Brush the lattice or crust edges with almond milk to encourage browning and put the pie into the preheated oven.
Bake the pie for 50-60 minutes until the crust is golden brown and the filling is bubbly.
Remove from the oven and let it cool on a wire rack for at least an hour before serving.
Nutrition Facts
Calories |
349 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.6 g | 20% | |
| Saturated Fat | 12.9 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 246 mg | 11% | |
| Total Carbohydrate | 50.0 g | 18% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 19.2 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 23 mg | 2% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 114 mg | 2% | |
*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.
