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
- 160 ml almond milk
- 3 tsp Medella Coconut Vinegar
- 60 g caster sugar
- 1 tspn salt
- 225 ml Medella Coconut Cooking Oil
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
- Mix together almond milk and vinegar and set aside.
- Place the flour, sugar and salt in a food processor. Pulse to combine. Add Medella Coconut Cooking Oil and blend till fully incorporated.
- 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.
- 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
- Mix all ingredients together, except the semolina.
- 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.
- Sprinkle semolina over top and tip in the berry pie filling.
- Roll out the other half of pastry and slice up the pastry to 1 inch strips.
- Starting from the center with your longest strips, make a criss cross lattice pattern, leaving half an inch gaps on the pie crust.
- Chill the pie in the fridge for 20-30 minutes while pre-heating the oven to 200ºC.
- Brush the top with Medella Coconut Cooking Oil and sprinkle sugar lightly before popping into the over to bake for 20 minutes.
- 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.
- Allow the pie to cool for at least 3 hours at room temperature and serve.
