Vegan Blackberry Pie

5 from 2 votes

This vegan blackberry pie is so easy and delicious! It is packed with fresh blackberries and features an easy homemade pie crust that's amazingly flaky and buttery. Makes for an amazing dessert for the summer or to make during the holiday season!

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American

Keyword: fruit pie, pie, vegan pie

Servings: servings

Calories: 294kcal

Author: Jessica Laroche

Equipment

Pie dish

Ingredients

2 vegan pie crusts I made double batch of the 3-ingredient pie crust recipe
4-5 cups fresh blackberries
1 tablespoon lemon juice
½ cup cane sugar plus more to sprinkle over the pie
⅓ cup cornstarch
plant-based milk optional, to brush the pie

Instructions

Preheat the oven to 400ºF. If making from scratch, then start by making the pie crust. I made a double recipe of this vegan pie crust to have 2 balls of dough.
Roll one of the dough into a 12-inch wide disc or big enough to fit your pie dish with some overhang dough. Transfer into your pie crust.
In a large bowl, add the blackberries, lemon juice, sugar and cornstarch. Stir to combine and use a large spoon to press on the fruit to help release some of the juice. Pour the fruit mix into the pie crust.
Roll your second ball of dough wide enough to cover the top of your pie and transfer over the fruit filling. Make sure to create some openings on top to allow the steam to be released as it bakes. Use a knife to cut the extra dough around the pie dish and use your fingers to seal the edges.
Brush some plant-based milk over the pie, sprinkle some sugar and bake for 20 minutes. Then, turn down the heat to 350ºF and keep baking for about 25 minutes or until bubbly and golden brown. You will likely have to loosely cover the pie with aluminum foil (allowing the steam to be released) or a pie shield once the top gets too brown.
Once done baking, let the pie cool down completely before slicing and serving (this will allow the filling to set).

Video

Notes

You might need to adjust the amount of sugar you use, depending on the natural sweetness of your berries.
I like to mash some of the fruit to release a little juice, which helps combine the fruit with the cornstarch and sugar. That being said, do not mash the fruit completely so the pie has a great texture (mash about a third of the fruits).
I highly recommend starting with a higher oven temperature and then turning it down after 20 minutes. This helps cook the crust to a flaky texture by melting the coconut oil quickly.
For the pie filling to reach the desired texture, make sure the fruit filling mix becomes bubbly (this activates the cornstarch).
You will likely need to cover your pie loosely about midway through cooking so it does not brown too much. I usually simply use aluminum foil, but a pie shield works great too if you have one.
For a very pretty look, you can also create a lattice over the pie! Here is a quick video showing you how to weave a lattice pie crust.
Cool down the pie completely before slicing! This is essential to allow the filling to set first, otherwise, it could be too thin or juicy.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition