Vegan Classic Blackberry Pie

Indulge in the timeless charm of our Vegan Classic Blackberry Pie, a stunning dessert made entirely plant-based without compromising on flavor or texture. Featuring a buttery, flaky crust crafted with coconut oil and filled with a luscious mixture of fresh blackberries, zesty lemon, and a hint of vanilla, this pie is a delightful balance of sweet and tart. The recipe highlights a simple yet elegant lattice topping brushed with almond milk and sprinkled with raw sugar for a golden, shimmering finish. Perfect for summer gatherings or any occasion, this easy-to-follow blackberry pie will impress vegans and non-vegans alike. Serve it warm with a scoop of dairy-free ice cream for a dessert experience that's as comforting as it is irresistible.

Nutriscore Rating: 62/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 8

Ingredients

• 2.5 cups All-purpose flour
• 0.5 cups Coconut oil, solidified
• 0.33 cup Ice water
• 0.5 teaspoon Salt
• 6 cups Fresh blackberries
• 0.75 cups Granulated sugar
• 0.25 cup Cornstarch
• 1 tablespoon Lemon juice
• 1 teaspoon Lemon zest
• 1 teaspoon Vanilla extract
• 2 tablespoons Almond milk
• 1 tablespoon Raw sugar

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

In a large mixing bowl, combine the all-purpose flour and salt. Add the solidified coconut oil in small chunks and mix with a pastry cutter or fork until the mixture resembles coarse crumbs.

Step 3

Gradually add the ice water, one tablespoon at a time, mixing gently until the dough begins to hold together. Divide the dough into two balls, wrap them in plastic wrap, and refrigerate for at least 30 minutes.

Step 4

For the filling, place the fresh blackberries in a large bowl. Add granulated sugar, cornstarch, lemon juice, lemon zest, and vanilla extract. Gently toss everything together until the blackberries are well-coated.

Step 5

On a lightly floured surface, roll out one dough ball to fit your pie plate, leaving a bit of overhang around the edges. Carefully transfer the rolled-out dough to your pie plate.

Step 6

Pour the blackberry filling into the pie crust, spreading it evenly.

Step 7

Roll out the second ball of dough and place it over the filling. You can either lay it flat for a traditional double-crust or cut into strips to create a lattice top. Trim and crimp the edges with a fork or by pinching with your fingers.

Step 8

Brush the top of the pie with almond milk using a pastry brush and sprinkle raw sugar evenly over the crust.

Step 9

Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 10 minutes. Reduce the heat to 350°F (175°C) and continue baking for 40 minutes, or until the crust is golden and the filling is bubbling.

Step 10

Remove from the oven and allow the pie to cool on a wire rack for at least 2 hours before serving to allow the filling to set.

Nutrition Facts

Serving size	(1595.8g)

Amount per serving	% Daily Value*
Calories	3199.9

Total Fat 127.0g	0%
Saturated Fat 98.7g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 1212.5mg	0%
Total Carbohydrate 493.6g	0%
Dietary Fiber 54.5g	0%
Total Sugars 208.7g
Protein 43.4g	0%

Vitamin D 9.8IU	0%
Calcium 347.3mg	0%
Iron 19.3mg	0%
Potassium 1762.6mg	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: 34.7%

Protein: 5.3%

Carbs: 60.0%