I baked this Vegan Mixed Berry Pie for my niece’s birthday party last weekend. The berries burst juicy under the crust, and my neighbor said it was the prettiest pie.
Delicious Vegan Mixed Berry Pie
This mixed berry pie combines fresh strawberries, blueberries, and raspberries for a burst of fruity flavor. The pie takes about 1 hour from start to finish and serves 8 people, making it a perfect dessert for gatherings and special occasions.
Ingredients
- 2 cups mixed berries (fresh or frozen)
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 vegan pie crust (store-bought or homemade)
- 1 tablespoon non-dairy milk (for brushing)
- 1 tablespoon sugar (for sprinkling on top, optional)
Instructions
- Prepare the Berries: In a mixing bowl, combine mixed berries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Toss gently to coat the berries and set aside for about 15 minutes to allow the juices to develop.
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Assemble the Pie: Roll out the vegan pie crust and fit it into a 9-inch pie dish. Pour the berry mixture into the crust, spreading it evenly.
- Top the Pie: If desired, roll out a second crust for a lattice top or place another whole crust over the filling. Make some slits for steam to escape if using a whole crust.
- Brush and Sprinkle: Brush the top crust with non-dairy milk and sprinkle with sugar if desired.
- Bake: Place the pie in the preheated oven and bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
- Cool and Serve: Allow the pie to cool for at least 15 minutes before serving. Enjoy your vegan mixed berry pie with a scoop of dairy-free ice cream or whipped topping.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
Nutrition Information
- Servings: 8 slices
- Calories: 180kcal
- Fat: 5g
- Protein: 2g
- Carbohydrates: 30g
I store the pie at room temperature for up to two days, or in the fridge for up to four days. The stay juicy, and I let slices come to room temperature before serving.
