Vegan Blackberry Pie
This homemade Vegan Blackberry Pie is easy to make and so delicious! It has a flaky, buttery crust and juicy, bursting fresh blackberries, Yum!
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Bonnie - Serene Trail
Servings: 8
Calories: 432kcal
Equipment
- Rolling Pin
Ingredients
2 Pie Crusts (or use store-bought)
- 2 1/2 cups all-purpose flour, (300g)
- 1 tbsp cane sugar
- 14 tbsp vegan butter, cold
- 1/2 cup water, cold, (118ml)
Pie Filling
- 6 1/2 cups blackberries, washed, patted dry, (2lbs)
- 1 cup cane sugar, (220g)
- 1/4 cup cornstarch, (30g)
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon
For Assembling
- 2 tbsp vegan butter
- 1 tbsp plant milk
- 1 tbsp cane or turbinado sugar
Instructions
Double Pie Crust (skip if using pre-made)
- In a large bowl, whisk the flour and cane sugar together. Cut the cold butter into the mixture with a pastry cutter or fork until it’s crumbly. Stir the dough as you add the cold water a little at a time. It should start to clump together and become resistant to stirring.
- With your hands, squeeze the dough together to incorporate all the pieces. Only work with it for a minute or two to keep it tender. Form the dough into a ball and cut it in half. Then, shape it into two discs, cover them with plastic wrap, and place them in the refrigerator to chill for at least an hour.
Filling (prepare after the dough has chilled for 1 hour)
- Wash the blackberries and add them to a large bowl along with the other filling ingredients. Stir everything together and let it sit while rolling the dough.
- Sprinkle a little flour over a smooth surface. Roll out one of the discs to about 1 inch larger than the size of the pie plate. Add more flour to the roller and dough if the dough sticks. Let it rest for 5 minutes.
- Drape it over the pie plate and gently press it down into it. Place it in the refrigerator for now. Roll out the second dough disc to the size of the top of the pie pan. Leave it to rest for now.
- Stir the filling once again and pour it into the dough-covered pie plate. Dot it with small cubes of butter above the berries for a richer filling. Lay the sheet of dough on top and cut slits into it for ventilation. Or, slice it into strips to create a lattice top layer (instructions below). Press the two layers o crust together at the edge and pinch off the excess.
- Pinch the edges of the dough into a triangle pattern or add some decorative lines with the tines of a fork. Brush plant milk over the top of the pie dough for a golden color. Sprinkle sugar over the pie.
Chill And Bake
- Place the pie in the freezer for 10-15 minutes so the crust can reset. Preheat the oven to 400°F. Bake it for 30 minutes. Then, lower the temperature to 375°F and bake it for an additional 40-50 minutes. Cover the pie with foil toward the end if the crust starts browning too much.
- The pie is done when the crust is golden brown and the filling is bubbling. Let it cool for 2-3 hours before cutting into it, if possible.
Video
Notes
For frozen blackberries: thaw them, drain the excess liquid, and pat them dry.
For lattice topping: Roll out the second disc of dough to the size of the pie plate. Slice the dough into strips with a knife or pizza cutter. Lay several strips ver the pie in a vertical direction. Then, lay several strips in a horizontal direction. Lift every-other vertical strip as you lay the horizontal strips down. Leave some gaps between strips to allow for ventilation while it’s baking.
Notes and Helpful Tips
- Add flour to the roller and dough if the dough sticks at all.
- Don't over-stretch the dough because it will shrink back. It’s better to let it rest for a few minutes and then roll it out more if needed.
- Chilled dough prevents shrinking in the oven and the cold ingredients help keep the crust airy and flaky.
- Decrease the amount of sugar if your berries are very sweet and ripe.
- Adding some vegan butter between the raspberries and the top crust creates a barrier between the two.
- Cooking the pie at a high temperature helps cook the crust and set the structure.
Nutrition
Serving: 1 slice | Calories: 432kcal | Carbohydrates: 37.7g | Protein: 3.2g | Fat: 29.8g | Saturated Fat: 13.3g | Sodium: 613mg | Potassium: 680mg | Fiber: 4.9g | Sugar: 21.2g | Calcium: 29mg | Iron: 1mg
The nutritional information provided is an estimate from third-party calculations.
Did you make this recipe?I'd love to hear what you think! Drop a comment below or share it on Instagram and tag me @serene.trail.