Triple Berry Pie
So, I’ve been receiving a huge influx of berries lately from my CSA. As much as I love eating handfuls and handfuls of fresh raw blueberries for every meal, it’s starting to get a little bit old. You gotta switch it up once and a while, you know? Luckily, I do not have a problem getting a little creative in the kitchen. So, I was thinking that turning the cartons of berries in my refrigerator into a pie would be a brilliant idea, and it was!
I can honestly say that I’m not a huge pie fan. If I had to pick my top five desserts, pie would probably be one of my last choices. But this pie was delicious, and it was almost immediately devoured. AND it was vegan, amazing!
This is obviously not the healthiest food, and it’s not made with trendy ingredients, but I was working with what I had, so it is what it is. It’s okay to splurge once in a while.
2 cups of all purpose flour
1 teaspoon salt
2/3 cup vegetable shortening (Or if you have coconut oil that is still a solid for a healthier alternative. Mine unfortunately was melted)
6 Tablespoons cold water
3/4 cup raw sugar
1/2 cup corn starch (preferably non-GMO corn starch)
1/2 tsp cinnamon
4-6 cups of berries (I used blueberries, raspberries, and blackberries. My mixture was predominantly blueberries).
3 tablespoons lemon juice
- In a large bowl mix the flour and salt. Add vegetable shortening and stir with with two knives. Pull the knives in opposite directions until the dough begins to form small bead-like balls. Slowly begin to add cold water, one tablespoon at a time. Use a fork to mix in the cold water until the substance begins to look more doughy. Once the consistency is that of pie crust, split dough in half, roll into a flattened ball, wrap in plastic, and place in the refrigerator for at least 45 minutes.
- Heat oven to 425° F
- Remove dough from refrigerator, and roll out each ball until the dough is two inches wider than the top of your pie plate. Place once piece of prepared crust into pie plate, and press along the edges. Set aside.
- Mix berries, corn starch, sugar, cinnamon, and lemon juice in a bowl. Once filling is thoroughly mixed, then pour into prepared pie pan with carefully placed & pressed crust.
- Get creative with the top of the pie crust. You could just take the other half, cut a few slits in the top, and that will do. Or you could get a little crazy. I weaved mine like a basket. Turns out that I would not make a very good basket weaver. Once you’ve meticulously crafted the top of your pie, smoosh the edges of the crust, and cover them with foil to prevent burning.
- Sprinkle some raw sugar on the top for garnish, and bake for approximately 35 minutes, or until the top of the pie begins to brown, and the berries begin to bubble through the top.
Enjoy, You won’t believe that it’s vegan! Also, congratulations, you just made an entire pie from scratch!