Vegan Berry Pie

Vegan Berry Pie

We've substituted butter for coconut oil in this pie pastry to make a nice vegan alternative. Try it yourself, ingredients below!

What you'll need:

Vegan Pastry & Pie Crust

Berry Pie Filling:

  • 800g fresh berries (blueberries, strawberries, raspberries, take your pick)
  • 125 g caster sugar
  • 30 g corn starch
  • 1/4 tsp cinnamon powder
  • 1 tbsp freshly squeezed lemon juice
  • 1 tbsp semolina

What you'll need to do:

Vegan Pastry & Pie Crust

  1. Mix together almond milk and vinegar and set aside.
  2. Place the flour, sugar and salt in a food processor. Pulse to combine. Add Medella Coconut Cooking Oil and blend till fully incorporated.
  3. While blending, add the almond milk mixture slowly until the pastry starts to stick together. You may need to add a little extra cold water if you need a little extra liquid for it to stick.
  4. Turn out the pastry on to a floured counter top and knead into a ball. Set aside to rest while you prep the filling.

Berry Pie Filling

  1. Mix all ingredients together, except the semolina.
  2. Divide the pastry in half and roll out one half til 3mm thick. Lift the rolled out pastry into a 9 inch pie dish, working it into the dish and trimming off the excess, leaving only a few cm of overhang.
  3. Sprinkle semolina over top and tip in the berry pie filling.
  4. Roll out the other half of pastry and slice up the pastry to 1 inch strips.
  5. Starting from the center with your longest strips, make a criss cross lattice pattern, leaving half an inch gaps on the pie crust.
  6. Chill the pie in the fridge for 20-30 minutes while pre-heating the oven to 200ºC.
  7. Brush the top with Medella Coconut Cooking Oil and sprinkle sugar lightly before popping into the over to bake for 20 minutes.
  8. After 20 minutes, drop the temperature to 180ºC and bake for another 30 minutes until the filling starts bubbling and the crush turns golden brown.
  9. Allow the pie to cool for at least 3 hours at room temperature and serve.

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