Whoever coined the phrase “easy as pie” clearly never made one. Or maybe they’re referring to the eating part. In that case, yes, eating pie is as, well, easy as pie. If you want to make a truly easy pie, head to the freezer section of the store and take your pick. However, if you are eager to make a pie from scratch and don’t mind a little bit of effort, this recipe is for you. It’s actually fairly simple as pie-making goes and it is delectable!
I’ll admit, I’m actually feeling pretty proud of myself right now. I’ve done pumpkin pies and apple crisps before; I’ve even made my own graham cracker crusts (I mean, it’s crushed graham crackers and butter), but this is my first berry pie with a regular crust made from scratch. And (drum roll please) it’s dairy free. That’s right, dairy free. I found the recipes at minimalistbaker.com and seriouseats.com but tweaked them to fit what I was looking for. Give it a whirl! The recipe is below or you can also find the crust and filling on my Plan To Eat.
- 2 cups of unbleached all purpose flour
- 1/2 tsp of salt
- 2/3 cup coconut oil, scoopable (not liquid)
- 3-4 TB of ice cold water
- 3/4 cup of granulated sugar
- 2 TB of cornstarch, (or less if you prefer it runny)
- 3 cups of frozen mixed berries
- Zest from 1 lemon
- Add flour and salt to a large mixing bowl and whisk to combine.
- Add coconut oil in spoonfuls and use a wooden spoon to blend together until it resembles wet sand. It is very important that you use scoopable coconut oil and not liquid. If you coconut oil is in liquid form, put it in the refrigerator until it hardens.
- Add ice cold water 1 TB at a time and gently mix. Add only as much water as needed to help it come together and form a dough.
- Use your hands to gently knead the dough in the bowl and gather any loose scraps. Transfer directly to a well-floured surface.
- Separate out approximately 2/3 of the crust. Lightly flour the top of the dough as well as a rolling pin and gently roll into a circle the shape of your pie pan, about 1/8-inch thick. Add more flour as needed to prevent sticking. It’s fairly forgiving, so if it cracks, just patch it up with slightly wet fingers and reform.
- Place into your pie dish. Form the edges simply avoiding too tall of edges or fancy designs as the coconut oil doesn’t hold it as well as butter.
- Ball the remaining 1/3 of the dough.
- Chill both for 20 minutes.
Preheat oven to 425°F.
In a small bowl, whisk together sugar and cornstarch and set aside.
Remove the berries from the freezer and toss them with the sugar mixture to coat them completely. Add the lemon zest.
After the crusts have chilled for 20 minutes, remove from the refrigerator and pour the berries into the shell.
- Roll out remaining crust and use a pizza cutter to slice 1/4″ sections. Drape over the filling forming a lattice pattern.
Cover with pie crust strips to form a lattice top. Chill the pie for 20 minutes.
After 20 minutes, place the pie on the lowest rack in the oven. Bake the pie for 30 minutes or until the top crust is golden brown and the filling is bubbling through. Be sure to rotate halfway through.
If parts of the crust begin to look too dark, cover these spots with patches of foil to protect them from burning.
Cool pie for 30 minutes before serving.