Dairy-Free Classic Blackberry Pie

Experience the timeless flavors of summer with this Dairy-Free Classic Blackberry Pie, a luscious dessert designed for everyone to enjoy. Made with a flaky coconut oil crust and bursting with a juicy filling of fresh blackberries, this pie is sweetened to perfection with a hint of cinnamon and a splash of lemon juice to enhance the natural fruit flavors. Using almond milk for the crust's golden finish and a non-dairy butter substitute for richness, this recipe is completely dairy-free without compromising on indulgence. Perfect for holidays, picnics, or as a comforting treat, this pie is crafted to impress with its vibrant filling and beautifully golden crust. Serve it warm or at room temperature for a slice of pure bliss that pairs wonderfully with a scoop of your favorite dairy-free ice cream. Whether you're catering to dietary needs or simply exploring new recipes, this blackberry pie will become a go-to dessert year-round!

Nutriscore Rating: 54/100

Prep Time:45 mins

Cook Time:60 mins

Total Time:105 mins

Servings: 8

Ingredients

• 6 cups fresh blackberries
• 1 cup granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 0.5 teaspoon cinnamon
• 0.25 teaspoon salt
• 2 tablespoons non-dairy butter substitute
• 2.5 cups all-purpose flour
• 0.5 teaspoon salt
• 0.75 cup chilled coconut oil
• 8 tablespoons iced water
• 1 tablespoon almond milk
• 1 tablespoon granulated sugar

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

In a large mixing bowl, combine the blackberries, 1 cup of granulated sugar, cornstarch, lemon juice, vanilla extract, cinnamon, and 1/4 teaspoon of salt. Stir gently until well mixed. Set aside.

Step 3

For the pie crust, in another mixing bowl, whisk together the flour and 1/2 teaspoon of salt.

Step 4

Add chilled coconut oil to the flour mixture. Using a pastry cutter or two forks, cut the coconut oil into the flour until the mixture resembles coarse crumbs.

Step 5

Gradually add iced water, one tablespoon at a time, mixing gently with a fork until the dough begins to come together. Do not over mix.

Step 6

Divide the dough into two portions, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Step 7

On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Fit it into a 9-inch pie plate, trimming the edges if necessary.

Step 8

Pour the blackberry filling into the prepared pie crust and dot with the non-dairy butter substitute.

Step 9

Roll out the second disk of dough and place it over the filling. Trim, seal, and crimp the edges as desired. Cut slits or create a lattice pattern for ventilation.

Step 10

Brush the top crust with almond milk and sprinkle with 1 tablespoon of granulated sugar.

Step 11

Bake in the preheated oven for 20 minutes. Then reduce the oven temperature to 375°F (190°C) and bake for an additional 35 to 40 minutes, or until the crust is golden and the filling is bubbly.

Step 12

If the edges are browning too quickly, cover them with strips of aluminum foil.

Step 13

Allow the pie to cool on a wire rack for at least 2 hours before serving to let the filling set.

Nutrition Facts

Serving size	(1749.0g)

Amount per serving	% Daily Value*
Calories	4066.7

Total Fat 207.5g	0%
Saturated Fat 159.0g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 1973.4mg	0%
Total Carbohydrate 535.4g	0%
Dietary Fiber 54.8g	0%
Total Sugars 257.5g
Protein 43.3g	0%

Vitamin D 4.9IU	0%
Calcium 330.6mg	0%
Iron 19.7mg	0%
Potassium 1756.6mg	0%

*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.

Source of Calories

Fat: 44.7%

Protein: 4.1%

Carbs: 51.2%