Oh, you don’t like pies?
How much are you lying right now?
Have you heard of razzleberry pie?
Put in adult language, razzleberry pie is raspberry and blackberry pie. I wanted to make this pie while I could still call blackberries and raspberries seasonal fruits. And so I did.
This pie surpasses a regular pie in that its crust is made with whole-wheat pastry flour and the filling is mainly fresh (or frozen) organic berries. It’s deliciousness is bound to put a smile on your face. Rockaberry’s wishes it could serve this pie 🙂 Sadly for them, this pie is home-made from head-to-toe (or from crust-to-filling). Plus, it’s “easy as pie” to make.
Vegan Razzleberry Pie
For the crust:
Side confession: I pondered making the typical vegan cake/pie crust with nuts, dates and coconuts but wanted an authentic pie feel, hence the flour-based crust. Wink!
For the crust:
- 2 cups whole-wheat pastry flour
- 2 tbsp. organic cane sugar
- 1/2 tsp. cinnamon
- 1/2 cup – 3/4 cup warm water
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup Earth Balance (vegan “margarine”)
- 1-2 tbsp. vegetable oil
- Cane sugar, for topping
Local and organic St. Leon’s maple syrup. This is quality!
For the antioxidant-infused filling:
- 3 cups organic blackberries (fresh or frozen)
- 3 cups organic raspberries (fresh or frozen)
- 3/4 cup organic cane sugar
- 1/4 cup whole wheat pastry flour
- 1/4 cup organic maple syrup
- 1/2 tsp. salt
- 1/3 cup of organic apple cider
- 1 tbsp. lemon juice with zest of one lemon
- 2 tbsp. Earth Balance
- 4 tbsp. arrowroot powder (for thickening)
- Prepare the filling. Add berries, Earth Balance, salt and sugar into a pan and heat over medium heat. Use a fork to mash the fruit. Let simmer.
- Add the apple cider, arrowroot powder, whole-wheat pastry flour and maple syrup to the filling-containing pan. You will notice the filling thickening as it cools.
- Preheat oven to 375 degrees Fahrenheit.
- Next, prepare the crust. Mix all ingredients for the crust in a food processor. Or, combine all dry ingredients in a bowl, combine all wet ingredients in a bowl, and then add the wet ingredients to the dry bowl. Add water/flour to adjust your dough’s texture, as needed. Roll dough into two balls (1 for crust, 1 for weave).
- Roll both balls out into flat circles using a rolling pin. For one of them, cut into strips as it will serve for the weave.
- Add crust to the base of a greased pie dish.
- Add filling to pie crust.
- Add weave to top of filling.
- Sprinkle with sugar before baking.
- Bake for 30-40 minutes or until crust turns a perfect shade of brown.
- Allow to cool before slicing and serving. Top with vegan ice cream, vegan whipped cream, cinnamon and berries for decoration.
This pie blows minds. It’s overflowing with berry goodness, is a 6 out of 5 star recipe and kindly satisfies your pie cravings. It’s great for entertaining, surprising your colleagues on Monday morning or simply for low-key family din-dins. It also tastes like something my grandmother would make 🙂 I guess this means I’m ready to be a grandma , tee hee (might be skipping a few major life steps here haha).
Indulge in this berry explosion!