Dairy-Free Mini Fruit Pies

Indulge in the delightful charm of these Dairy-Free Mini Fruit Pies, a perfect treat for dessert lovers who crave a light, flaky crust paired with a luscious berry filling. Made with coconut oil instead of traditional dairy-based butter, these mini pies are entirely plant-based, making them ideal for those with dietary restrictions. Bursting with a medley of flavors from sweet strawberries, tart raspberries, and juicy blueberries, the filling is thickened with cornstarch and brightened with a touch of lemon juice and vanilla. The easy-to-make dough comes together effortlessly, and the individual-sized portions are baked in a muffin tin, creating adorable, hand-held desserts. Whether topped with intricate lattice designs or creative cutouts, these petite pies are as beautiful as they are delicious. Perfect for parties, picnics, or as a weeknight indulgence, these dairy-free delights are sure to be a crowd-pleaser.

Nutriscore Rating: 48/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 12

Ingredients

• 2 cups All-purpose flour
• 1 cup Coconut oil, solid
• 6 tablespoons Ice water
• 0.5 teaspoon Salt
• 2 cups Mixed berries (such as strawberries, blueberries, and raspberries), chopped
• 0.5 cup Sugar
• 2 tablespoons Cornstarch
• 1 tablespoon Lemon juice
• 1 teaspoon Vanilla extract
• 2 tablespoons Non-dairy milk (e.g., almond, soy) for brushing

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large bowl, combine 2 cups of all-purpose flour and 0.5 teaspoon of salt.

Step 3

Add 1 cup solid coconut oil to the flour mixture. Use a pastry cutter or fork to mix until the mixture resembles coarse crumbs.

Step 4

Gradually add 6 tablespoons of ice water, stirring with a fork until the dough holds together. You may need to add an additional tablespoon of water if the dough is too dry.

Step 5

Divide the dough into two discs, wrap them in plastic wrap, and refrigerate for at least 15 minutes.

Step 6

Meanwhile, in a saucepan over medium heat, combine 2 cups of mixed berries, 0.5 cup of sugar, and 2 tablespoons of cornstarch.

Step 7

Add 1 tablespoon of lemon juice and 1 teaspoon of vanilla extract to the berry mixture. Stir constantly until the mixture thickens and bubbles. Remove from heat and let cool.

Step 8

Roll out one dough disc on a lightly floured surface to about 1/8-inch thickness.

Step 9

Use a round cutter (about 3 inches in diameter) to cut out circles. Gently press each circle into the cups of a muffin tin to form mini pie crusts.

Step 10

Fill each crust with approximately 1-2 tablespoons of the fruit filling.

Step 11

Roll out the second dough disc and cut it into strips or shapes to create lattice tops or decorations for each pie.

Step 12

Place the strips or shapes on top of the filling, pressing the edges to seal.

Step 13

Brush the top of each pie with a small amount of non-dairy milk for a nice finish.

Step 14

Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown.

Step 15

Allow the pies to cool slightly before removing them from the muffin tin. Serve warm or at room temperature.

Nutrition Facts

Serving size	(1213.0g)

Amount per serving	% Daily Value*
Calories	3678.7

Total Fat 243.1g	0%
Saturated Fat 197.0g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 1210.3mg	0%
Total Carbohydrate 365.7g	0%
Dietary Fiber 23.9g	0%
Total Sugars 147.4g
Protein 28.3g	0%

Vitamin D 12.5IU	0%
Calcium 177.7mg	0%
Iron 13.2mg	0%
Potassium 923.8mg	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: 58.1%

Protein: 3.0%

Carbs: 38.9%