Dairy-Free Classic Raspberry Pie

Indulge in the timeless charm of a 'Dairy-Free Classic Raspberry Pie,' a dessert that masterfully combines tradition with a modern, plant-based twist. Featuring a flaky, golden crust made with coconut oil and a lusciously sweet-tart filling of fresh raspberries, this pie is entirely dairy-free without compromising flavor. The addition of a hint of vanilla and a splash of zesty lemon juice enhances the fruit's natural brightness, while cornstarch ensures the perfect thick, juicy consistency. Whether you opt for a rustic lattice top or a fully covered crust brushed with almond milk for added sheen, this pie bakes to perfection in under an hour. Ideal for summer gatherings, holiday desserts, or simply satisfying your sweet tooth, this dairy-free raspberry pie is as inviting as it is wholesome.

Nutriscore Rating: 55/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 8

Ingredients

• 2.5 cups All-purpose flour
• 1 tablespoon Granulated sugar
• 0.5 teaspoon Salt
• 1 cup Coconut oil
• 6 tablespoons Cold water
• 6 cups Fresh raspberries
• 0.75 cup Granulated sugar
• 0.25 cup Cornstarch
• 1 tablespoon Lemon juice
• 1 teaspoon Vanilla extract
• 1 tablespoon Almond milk

Directions

Step 1

In a large bowl, combine the all-purpose flour, 1 tablespoon of granulated sugar, and salt. Mix well.

Step 2

Add the coconut oil to the flour mixture and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.

Step 3

Gradually add the cold water, one tablespoon at a time, mixing until the dough forms a ball. Divide the dough in half, wrap each half in plastic wrap, and refrigerate for at least 30 minutes.

Step 4

Preheat the oven to 425°F (220°C).

Step 5

In a separate bowl, combine the raspberries, 0.75 cup of granulated sugar, cornstarch, lemon juice, and vanilla extract. Stir gently to coat the raspberries evenly.

Step 6

Roll out one portion of the dough on a lightly floured surface to fit a 9-inch pie pan. Gently transfer the dough to the pie pan, pressing it into the bottom and sides.

Step 7

Pour the raspberry filling into the prepared crust, spreading it evenly.

Step 8

Roll out the second portion of dough and decide if you'd like to make a lattice top or cover the pie fully with the crust. If covering fully, make sure to cut slits for steam to escape.

Step 9

Trim the excess dough and crimp the edges to seal.

Step 10

Brush the top crust with almond milk to promote browning.

Step 11

Place the pie on a baking sheet and bake in the preheated oven for 10 minutes.

Step 12

Reduce the oven temperature to 350°F (175°C) and continue baking for an additional 35 minutes or until the crust is golden and the filling is bubbling.

Step 13

Let the pie cool on a wire rack before serving so the filling can set properly.

Nutrition Facts

Serving size	(1566.7g)

Amount per serving	% Daily Value*
Calories	4182.7

Total Fat 229.9g	0%
Saturated Fat 185.3g	0%
Polyunsaturated Fat 3.9g
Cholesterol 0mg	0%
Sodium 1204.7mg	0%
Total Carbohydrate 498.8g	0%
Dietary Fiber 56.4g	0%
Total Sugars 197.5g
Protein 40.2g	0%

Vitamin D 4.9IU	0%
Calcium 259.1mg	0%
Iron 19.6mg	0%
Potassium 1467.6mg	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: 49.0%

Protein: 3.8%

Carbs: 47.2%