Vegan Berry Pie (with an oil free crust)Nov 18, 2023
Vegan Berry Pie
Serves 8 • Total Time: 45 minutes • FODMAP rating: low to medium
4-5 cups frozen mixed berries
1 cup sugar, preferably coconut
1 tablespoon lemon juice
1/4 cup cornstarch (up to 1/2 cup if you want to serve the pie warm)
1 teaspoon cinnamon
Dash of cloves
3 cups almond flour
1 1/2 cups flour as preferred (i.e. white, whole wheat, all-purpose, etc.)
6 tablespoons granulated sugar
1 teaspoon salt
14-16 tablespoons plant-based milk of choice, preferably unsweetened
1.In a bowl, add the almond flour, preferred flour, sugar and salt and mix well.
2.Gradually add the milk a tablespoon at a time, stirring as you go until it starts looking clumpy and able to knead it into a ball.
3.Then, split the dough in half and use one ball for the bottom crust and one for the top. For the top, roll out the pastry with a rolling pin. For the bottom just press it into your dish or pan with your fingers. Be generous with your handling since there is not excess fat content in the crust that you need to worry about (like with other pie recipes).
4.Press crust into the dish gently then trim around the edges with a sharp knife or crimp if you are lining a pie dish.
5.Prick all over the bottom of the crust with a fork.
6.If preparing ahead of time, can place the dough as a ball in the refrigerator or as a pre-formed crust in the refrigerator up to 48 hours prior to baking or placed in the freezer for extended shelf life. When ready to bake, set out the frozen pie crust to thaw for 20 minutes (or to roll out the dough) prior to filling.
1.Preheat the oven to 350°F.
2.Add the berries, sugar, lemon juice and cornstarch to a pan over medium heat. Cook until berry mixture thickens.
3.Add filling to the pie crust. Apply top crust as desired.
4.Bake at 350 for 30 minutes.
5.Serve plain or with coconut whipped cream.
*Don’t forget to preload on vegetables before you eat!
*Nut-Free: Use chickpea flour instead of almond flour
*FODMAP Swaps: Omit dates and use 1/4 cup brown sugar + 1 extra tablespoon of cornstarch. Use a higher proportion of refined white flour and start with ¼ cup of whole wheat or nut flours and increase proportions as tolerated
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