This raspberry pie happens to also be a vegan raspberry pie and it's insanely delicious! With a super tasty pie crust, delicious summer berries, you will love it!
Vegan Raspberry Pie
We LOVE pies. I used to be not a big fan of pies but something switched and now they are one of my top desserts.
It must have something to do with how dang delicious pie crust is.
Something about it, I could eat just about anything wrapped in pie crust.
However, I feel like people making pies are stopped by the fear of making pie crust, which brings me to my next question.
Is making pie crust hard?
It can be, but the recipe I have is SO easy to make.
I've had people tell me that they never can get pie crust right until they've tried my recipe.
My recipe is an all oil pie crust a lot of people use all-butter for pie crust.
But I much prefer the oil crust. It's easier to work with and never disappoints.
Are raspberry pies too tart?
No, but they can be if your berries aren't very sweet and you don't add enough sugar.
I made this one time and lessened the sugar and it definitely had a bit of a tartness to it.
But it's nothing a scoop of vegan ice cream can't fix.
So, if your berries aren't very sweet then make sure to add a little extra sugar.
Are you a fan of vegan ice cream on your pies?
I love a slice of warm vegan pie with ice cream.
How does the raspberry pie set up?
Cornstarch is used in the recipe to help thicken the raspberry mixture.
While it is cooking in the oven it will thicken up.
When it's removed from the oven it will need time to cool and thicken.
If you cut into it too soon it will be quite a bit runnier, but still delicious!
What do I need for this vegan raspberry pie recipe?
- ½ cup water
- fresh raspberries
- cornstarch
- sugar
- lemon juice
- lemon zest
- flour
- salt
- ½ cup oil
How do I make this raspberry pie?
Take 1 cup of the raspberries and half a cup of water in a small saucepan and cook down for 5 minutes.
After 5 minutes drain the water and place the smashed berries back into the saucepan.
Take a small bowl and combine the corn starch and the ¼ cup cold water, stir with your clean finger until the corn starch is fully dissolved then add this slur to the smushed raspberries.
Then add the sugar, stir and cook this until thickened on medium hit.
This took about 3 minutes for me.
After it's thickened add the 1 TB lemon juice and ½ teaspoon lemon zest and stir, set aside.
Make your pie crust.
Preheat the oven to 400 degrees and spray a pie pan with cooking spray, and set aside.
Combine the flour, sugar, and salt, stir until combined.
Then add your oil and 3 TB cold water.
Stir in a folding motion like you would biscuit crust until incorporated.
Then take out a Silpat and place your dough on it, shape it into a circle.
Take a piece of saran wrap that is big enough to cover the pie crust and more.
Take a rolling pin and roll over the saran wrap until it's the desired size.
Then remove the saran wrap, pick up the Silpat with your hand supporting the dough and flip it over onto the middle of the pie pan.
Then spread it evenly in your pie pan.
Cook in the preheated oven for 8 minutes.
Wait for it to cool.
As your raspberry mixture cools add your remaining 3 cups of raspberries and stir gently.
Once the pie crust is cool add the berry filling and stick it in the fridge for a few hours
Top with the cocoa whip or some ice cream and serve.
Vegan Raspberry Pie
Ingredients
Raspberry filling
- ½ cup water
- 4 cups of fresh raspberries used at different times
- 2 ½ TB cornstarch
- ¼ cup water. cold
- ⅓ cup sugar*
- 1 TB lemon juice
- ½ teaspoon lemon zest
Pie Crust
- 1 ¾ cup flour
- 1 teaspoon salt
- 3 TB sugar
- ½ cup oil
- 3 TB ice cold water
Topping
- So delicious whip topping
- lemon zest if wanted.
Instructions
- Take 1 cup of the raspberries and half a cup of water in a small saucepan and cook down for 5 minutes. After 5 minutes drain the water and place the smashed berries back into the saucepan.
- Take a small bowl and combine the corn starch and the ¼ cup cold water, stir with your clean finger until the corn starch is fully dissolved then add this slur to the smushed raspberries. Then add the sugar *see note*, stir, and cook this until thickened on medium hit. This took about 3 minutes for me.
- After it's thickened add the 1 TB lemon juice and ½ teaspoon lemon zest and stir, set aside.
- Make your pie crust. Preheat the oven to 400 degrees and spray a pie pan with cooking spray, and set aside.
- Combine the flour, sugar, and salt, stir until combined. Then add your oil and 3 TB cold water. Stir in a folding motion like you would biscuit crust until incorporated. Then take out a Silpat and place your dough on it, shape it into a circle. Take a piece of saran wrap that is big enough to cover the pie crust and more. Take a rolling pin and roll over the saran wrap until it's the desired size. Then remove the saran wrap, pick up the silpat with your hand supporting the dough and flip it over onto the middle of the pie pan. Then spread it evenly in your pie pan. Cook in the preheated oven for 8 minutes. Wait for it to cool.
- As your raspberry mixture cools add your remaining 3 cups of raspberries and stir gently.
- Once the pie crust is cool add the berry filling and stick it in the fridge for a few hours.
- Top with the coco whip or vegan ice cream and serve.
Notes
Nutrition
Want some other delicious vegan pie recipes?
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