Dairy-Free Flaky Pastry with Mixed Berry Filling
Indulge in the irresistible charm of this Dairy-Free Flaky Pastry with Mixed Berry Filling, a delightful dessert that marries buttery, melt-in-your-mouth crust with a luscious medley of berries. Crafted with chilled coconut oil, this dairy-free pastry delivers a delicate flakiness that pairs perfectly with a juicy filling of strawberries, blueberries, raspberries, and blackberries, sweetened with sugar and brightened with a hint of lemon juice. Bursting with vibrant fruit flavors and wrapped in a golden, crisp crust, this pie is perfect for vegans and those avoiding dairy. Serve it warm with a scoop of your favorite non-dairy ice cream for a crowd-pleasing treat that’s sure to impress. Great for holidays, potlucks, or simply celebrating seasonal berries, this pie is your go-to recipe for a show-stopping, plant-based dessert!
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Ingredients
- 2.5 cups all-purpose flour
- 0.5 teaspoon salt
- 0.75 cup coconut oil, solid and chilled
- 8 tablespoons cold water
- 3 cups mixed berries (strawberries, blueberries, raspberries, and blackberries)
- 0.75 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons non-dairy milk (for brushing)
Directions
Step 1
In a large bowl, mix together the all-purpose flour and salt.
Step 2
Add the chilled, solid coconut oil to the flour mixture. Use a pastry cutter or your fingers to work the coconut oil into the flour until the mixture resembles coarse crumbs.
Step 3
Gradually add the cold water, one tablespoon at a time, mixing with a fork until the dough begins to hold together.
Step 4
Turn the dough onto a floured surface and gently knead it into a smooth ball. Be careful not to overwork the dough.
Step 5
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Step 6
While the dough is chilling, combine the mixed berries, granulated sugar, cornstarch, lemon juice, and vanilla extract in a medium saucepan over medium heat.
Step 7
Cook the berry mixture, stirring occasionally, until the berries have released their juices and the mixture has thickened, about 5-7 minutes. Remove from heat and let it cool.
Step 8
Preheat your oven to 400°F (200°C).
Step 9
Remove the chilled dough from the refrigerator and divide it into two equal portions.
Step 10
On a floured surface, roll out one portion of the dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate, pressing it gently into the bottom and sides.
Step 11
Pour the cooled berry filling into the pastry-lined pie plate.
Step 12
Roll out the second portion of dough into a similarly-sized circle and place it over the berry filling. Trim any excess overhang and crimp the edges to seal the pie.
Step 13
Cut several small slits in the top crust to allow steam to escape.
Step 14
Brush the top crust with non-dairy milk.
Step 15
Place the pie on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the crust is golden brown.
Step 16
Allow the pie to cool for at least 1 hour before serving to let the filling set.
Nutrition Facts
| Serving size | (1523.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3630.5 |
| Total Fat 183.3g | 0% |
| Saturated Fat 154.4g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1216.3mg | 0% |
| Total Carbohydrate 482.3g | 0% |
| Dietary Fiber 38.8g | 0% |
| Total Sugars 202.8g | |
| Protein 38.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 209.6mg | 0% |
| Iron 18.1mg | 0% |
| Potassium 1278.7mg | 0% |
Source of Calories