Blackberry Pie
This Blackberry Pie is a true labor of love, bursting with juicy blackberries and a flaky crust that’s entirely plant-based. I adore how the sweetness of the berries perfectly balances with the light tanginess, making it a delightful dessert for any occasion.
I remember the first time I made this pie; I was in my little kitchen, surrounded by the aroma of fresh blackberries from the farmer's market.
There’s something so magical about turning simple ingredients into something so comforting and delicious.
This recipe is a reminder to me that the simplest things in life can bring the greatest joy, and I hope it brings you as much happiness as it has to me.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
When choosing your blackberries, look for ones that are plump and shiny. If you can't find fresh berries, frozen will work too—just thaw and drain excess juice. I love using maple syrup for its rich flavor, but agave syrup is a great alternative if you prefer it.
Tips & Notes
- •I always chill my dough before rolling—it makes handling it so much easier.
- •If you’re in a hurry, you can use store-bought vegan pie crust, but homemade is so much more satisfying!
Recipe Variations
- •Sometimes I’ll add a tablespoon of almond extract for a unique twist.
- •You could sprinkle some crushed nuts on top of the filling before sealing the pie for an added crunch.
Storage & Freezing
Store any leftovers in an airtight container in the fridge for up to 3 days. If you want to keep it longer, slice and freeze pieces, wrapping them well in plastic before placing them in a freezer bag.
Frequently Asked Questions
Can I use other fruits?
Absolutely! This recipe is versatile; you can swap in blueberries, raspberries, or even a mix of your favorites.
How do I know when the pie is done?
Look for a golden crust and bubbling filling. If the edges are browning too fast, cover them with foil.
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This Blackberry Pie is a true labor of love, bursting with juicy blackberries and a flaky crust that’s entirely plant-based. I adore how the sweetness of the berries perfectly balances with the light tanginess, making it a delightful dessert for any occasion.
Ingredients
Instructions
- 1
In a large bowl, mix the all-purpose flour and cold vegan vegan butter using a pastry cutter or your fingers until it resembles coarse crumbs.
- 2
Gradually add in the ice water, one tablespoon at a time, mixing until the dough holds together but isn’t sticky.
- 3
Divide the dough in half, shape into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- 4
Preheat your oven to 375°F (190°C).
- 5
In another bowl, combine the fresh blackberries, maple syrup, cornstarch, lemon juice, vanilla extract, and cinnamon. Gently toss to coat the berries.
- 6
On a floured surface, roll out one disk of dough to fit your pie pan. Carefully place it in the pan and trim the edges.
- 7
Pour the blackberry filling into the crust, spreading it evenly.
- 8
Roll out the second disk of dough and place it over the filling. You can either cut slits for a lattice top or simply cover it whole. Seal the edges by crimping.
- 9
Brush the top crust with plant-based almond milk for a lovely golden finish.
- 10
Bake for 40-45 minutes, until the crust is golden and the filling is bubbling.
- 11
Let the pie cool for at least 30 minutes before slicing, allowing the filling to set.
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