I baked this vegan blackberry pie for my sister’s summer party last weekend. The blackberries turned jammy in the oven, and she said it was the best pie at the party.
The Vegan Blackberry Pie Recipe is straightforward, making it accessible for both novice and seasoned bakers. The natural sweetness of the blackberries shines through, and you can adjust the sugar based on your preference for tartness.
Delicious Vegan Blackberry Pie Recipe
This delicious vegan blackberry pie is filled with juicy blackberries mixed with a hint of lemon and sugar, all encased in a beautifully golden homemade crust. The pie takes about an hour to prepare and bake, serving 8 people and is perfect for any occasion.
Ingredients
- 2 cups fresh blackberries, washed
- 1/2 cup granulated sugar, adjust to taste
- 2 tablespoons cornstarch or arrowroot powder
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 homemade pie crust (see instructions below)
- 1 tablespoon non-dairy milk, for brushing
Instructions
- Prepare the Crust: Create the homemade pie crust using flour, vegetable oil, and a pinch of salt. Roll it out and fit it into a 9-inch pie pan, reserving some for the top crust if desired.
- Mix the Filling: In a bowl, combine the fresh blackberries, sugar, cornstarch, lemon juice, and vanilla extract. Toss gently to coat the berries evenly.
- Assemble the Pie: Pour the blackberry mixture into the prepared pie crust. If using a top crust, roll out the reserved dough, cut slits for ventilation, and place it over the filling.
- Brush the Top: Brush the crust with non-dairy milk for a golden finish.
- Bake: Preheat the oven to 375°F (190°C) and bake for 30-35 minutes, or until the crust is golden and the filling is bubbly.
- Cool and Serve: Allow the pie to cool for at least 15 minutes before slicing. Serve as is or with non-dairy ice cream for an extra treat.
Cook and Prep Times
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
Nutrition Information
- Servings: 8 slices
- Calories: 210kcal
- Fat: 8g
- Protein: 2g
- Carbohydrates: 36g
I store the pie at room temperature for up to two days, or in the fridge for up to four days. The berries stay jammy, and I let slices come to room temperature before serving.
