Winter is just around the corner. We can’t wait to experience the beauty of fresh snowfall, smell the crisp winter air, and feel the warmth of a winter fire.
To help you welcome winter, we’d like to invite you to get cozy and step into your festive feels with this simple Vegan Mixed Berry Pie Recipe. It’s fresh, perfectly sweet, and always the first dessert to be gone at any holiday gathering.
P.S. Love berries? This recipe pairs perfectly with our new limited edition Woodland Berry Shampoo and Conditioner Set.
Vegan Mixed Berry Pie Recipe
- 1 1/4 cups unbleached all-purpose flour
- heaping 1/4 teaspoon salt
- 2 tablespoons vegetable shortening
- 4 tablespoons vegan butter, cold
- 4 to 6 tablespoons ice water
- 8 cups fresh or frozen berries (we used raspberries, blackberries, and blueberries)
- 1/2 cup granulated sugar
- 1/3 cup unbleached all-purpose flour
- 1/4 teaspoon cinnamon
- 4 teaspoons fresh lemon juice
How to Make the Pie Crust
- Whisk together the flour and salt. Add the shortening, mixing until thoroughly combined.
- Dice the butter into cubes or cut into small pats, and work it into the dry ingredients to make an unevenly crumbly mixture.
- Mix in 4 tablespoons of the ice water. Continue to add water, mixing as you go, until the dough starts to come together. Add another 1/2 tablespoon of water, and scrape the dough together with your hands. Grab it in one ball; if it holds together nicely, with no dry parts breaking off, it's good to go. If it still seems a bit dry, add ice water by the teaspoonful until it's cohesive.
- Place the dough on a floured work surface, and shape it into a rough disk. Roll the disk on its edge, like a wheel, to smooth out the edges. This step will ensure your dough will roll out evenly, without a lot of cracks and splits at the edges later. Place in a sealed container and refrigerate for 30 minutes before rolling.
How to Make the Mixed Berry Pie Filling
- While the dough is chilling, preheat your oven to 400°F, and make the filling.
- Combine the berries* with the sugar, flour, cinnamon, and lemon juice, stirring to thoroughly combine.Roll the pie crust into a 13" to 14" circle, with the edges a bit thinner than the center. Lay the crust into a 9" pie pan at least 1 1/4" deep.
- Spoon the berries into the crust. Bring the crust up and over the berries around the outside, giving it a few pleats so it settles nicely. There should be a 4" to 5" circle of uncovered filling in the center.
- Brush the crust with a non-dairy milk and sprinkle with sugar.
- Place the pie pan on a parchment-lined baking sheet to catch any potential spills. Bake the pie for 35 minutes on the bottom rack of your oven. Transfer to an upper rack, and bake for an additional 10 to 15 minutes, until the crust is nicely browned and the filing is bubbling.
- Remove the pie from the oven, and allow it to cool completely before serving; this will take several hours. You may serve the pie warm, but the filling will be very loose, and the slices messy; best to let it cool, then reheat each serving very briefly in the microwave, if you want warm pie.
*If using frozen berries, just heat them up on the stove long enough to warm them and remove any extra juices (which you can save for a delicious syrup)
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