Friday, September 23, 2011

Vegan Blackberry Pie

Because blackberries are in season and I love pie.

And I secretly think it would be fantastical to throw a giant pie at somebody. A pie that I made. I would put extra love into the pie. And probably put it in a softer dish because it's not about the hurt. It's about the lurve.

Blackberries are in season! And this pie is lovely because it relies mostly on the beautiful deliciousness of the blackberries themselves.

Ah yes. I will stand for no canned blackberries or massive quantities of added sugar. No sir. All blackberry. Simply enhanced by a touch of the sugar.

The pie itself is pretty darn easy to make. A simple pastry crust, simple blackberries, simple bake. So delicious and natural I'd eat it for breakfast and I'd only feel 42% guilty.

For the crust:
2 1/2 cups unbleached white flour
3 Tablespoons sugar
1/4 teaspoon salt
1 cup cold Earth Balance
5-6 Tablespoons ice water
For the filling:
4 cups fresh blackberries, washed well
1/4 cup sugar
1 Tablespoon lemon juice
3-4 Tablespoons cornstarch

Do:In a medium bowl, combine flour, sugar and salt. Stir well to combine then cut in Earth Balance until you have a coarse crumbly matter.

Drizzle the first 2 Tablespoons ice water and stir to combine. From there, add ice water, 1 Tablespoon at a time until the dough comes together.

Gather dough into a ball, wrap in saran wrap and put in fridge to chill for at least 30 minutes or up to overnight.

Meanwhile, prepare filling by combining blackberries, sugar and lemon juice in a bowl. Toss well to combine then sprinkle cornstarch in, stirring as you go to avoid lumps.

When dough is ready, prehead oven to 350 degrees.

Turn dough out onto a lightly floured surface and cut in half. Roll one half into a circular shape to about 1/8 to 1/16 thick. Lay into a pie dish and gently press into the edges of the dish. Cut excess and pinch to create decorative crimped edge.

Gently cover edges of crust with thin strips of tin foil. Put in oven and bake about 8 minutes, until pie crust is lightly golden. Remove tin foil and bake another 3-5 minutes.

Meanwhile, roll out the rest of your dough, again about 1/8 to 1/16 inch thick. Cut dough into even strips for topping.

Pull pie crust from oven and add filling to crust. Gently lay dough strips on top in a criss cross, or other design. Trim edges and gently press into existing edge.

Return to oven and bake for 30-50 minutes.

Remove and let cool.

All by itself or with some So Delicious vanilla ice cream.

Enjoy this amazing seasonal dessert!


  1. This post makes me sooooo jealous. I'm guessing you probably didn't buy those blackberries from some store. One of the main things I miss this time of year about the PNW is it's abundant blackberries everywhere you look. I love blackberries so much and I cringe every time I have to pay $10 for a pint!

  2. Blackberries are my FAVORITE! If only I were brave enough to try a lattice crust sometime... ;)

  3. I do believe, that is one of the most perfect sliced of pie mine eyes have ever seen! Just beautiful.


  4. Lindsey... yes! I know, now is the time for blackberries. And of course, the Northwest misses you :)

    Amber... me too! give it a whirl... it wasn't so bad. Not terribly gorgeous, but tasty!

    Teri... They're so easy too!

    ButterYum... Thank you so much!

  5. Replies
    1. what about seeds. i am ok with them but others not so much.



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