Vegan Classic Raspberry Pie

Indulge in the heavenly sweetness of this Vegan Classic Raspberry Pie, a plant-based twist on a timeless favorite that’s perfect for any occasion. Featuring a flaky, buttery crust made with solid coconut oil and a vibrant raspberry filling bursting with natural sweetness, this pie combines wholesome ingredients with rich, fruity flavor. The filling comes together effortlessly with fresh raspberries, a hint of vanilla, and a splash of lemon juice for a touch of brightness, while a sprinkling of turbinado sugar on the golden crust adds an irresistible crunch. Easy to prepare and entirely dairy-free, this pie is a show-stopping dessert that’s perfect for vegans and non-vegans alike. Serve it warm with a scoop of vegan vanilla ice cream or enjoy it chilled for a refreshing treat!

Nutriscore Rating: 59/100

Prep Time:45 mins

Cook Time:60 mins

Total Time:105 mins

Servings: 8

Ingredients

• 300 grams All-purpose flour
• 115 grams Coconut oil, solid
• 0.5 teaspoons Salt
• 60 milliliters Ice water
• 600 grams Fresh raspberries
• 150 grams Granulated sugar
• 30 grams Cornstarch
• 1 teaspoons Vanilla extract
• 15 milliliters Lemon juice
• 15 milliliters Almond milk
• 1 tablespoons Turbinado sugar

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

In a large bowl, combine the flour and salt. Add the solid coconut oil in small pieces.

Step 3

Using a pastry cutter or fork, blend the coconut oil into the flour until the mixture resembles coarse crumbs.

Step 4

Gradually add the ice water, one tablespoon at a time, mixing gently until the dough starts to hold together.

Step 5

Divide the dough in half and shape each half into a disc. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Step 6

While the dough is chilling, rinse and dry the raspberries.

Step 7

In another bowl, mix together the raspberries, granulated sugar, cornstarch, vanilla extract, and lemon juice until well combined.

Step 8

Once chilled, roll out one dough disc on a floured surface until it is about 12 inches in diameter.

Step 9

Carefully transfer this dough to a 9-inch pie pan, pressing it down gently into the bottom and sides.

Step 10

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

Step 11

Roll out the second dough disc and place it over the filling. Trim any excess dough and crimp the edges to seal.

Step 12

Cut a few slits in the top crust to allow steam to escape.

Step 13

Brush the top crust with almond milk and sprinkle with turbinado sugar for a golden finish.

Step 14

Place the pie on a baking sheet and bake in the preheated oven for 15 minutes.

Step 15

Reduce the oven temperature to 350°F (175°C) and continue baking for an additional 45 minutes, or until the crust is golden brown and the filling is bubbly.

Step 16

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	(1305.5g)

Amount per serving	% Daily Value*
Calories	3146.9

Total Fat 122.1g	0%
Saturated Fat 95.2g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 1201.6mg	0%
Total Carbohydrate 492.7g	0%
Dietary Fiber 47.5g	0%
Total Sugars 191.0g
Protein 38.5g	0%

Vitamin D 5.0IU	0%
Calcium 219.0mg	0%
Iron 18.5mg	0%
Potassium 1259.4mg	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: 34.1%

Protein: 4.8%

Carbs: 61.1%