Homemade lattice-top vegan blackberry pie recipe

Whoa! Homemade lattice-top vegan blackberry pie? That sounds intimidating! Especially for someone who has never made a pie from scratch before! Guys, that someone is me. The last pie that was featured on Ashley Gilday was created by my husband, Shaun. With Shaun heavily wrapped up in his form of nesting (preparing for the little bun in the oven to arrive with endless home-improvement projects), I took it upon myself to make something decadent that the two of us could enjoy together. And lately I’ve had an insatiable craving for baked goods.

Pies tend to strike my fancy, especially this time of year, so I decided to dive in and give it a shot. Then I thought, let’s get really “technical” and add a lattice-top to the pie, because I like a good challenge. It turns out this lattice-top vegan blackberry pie recipe was super easy to make and tasted incredible; curing all of my cravings for a decadent, rich, homemade dessert.

I adapted the flaky vegan pie crust recipe from veganbaking.net and created a vegan version of blackberry pie filling from this blackberry pie recipe on allrecipes.com. That is what I like to do- find a recipe that looks incredibly delicious and make it plant-based without compromising any flavor, texture or sensory satisfaction. It’s really easy to do once you know the proper vegan or plant-based substitutes to use. Hopefully the collection of recipes on Ashley Gilday help guide you through that process. Now, onto the good stuff!

Homemade lattice-top vegan blackberry pie recipe

Vegan, Dairy-free, Soy-Free

Yields: 1 9-inch pie

Prep time: 1 hour and 30 minutes (crust needs to chill for 1 hour in fridge before use)

Cook time: 40-45 minutes

 Flaky Vegan Pie Crust Ingredients

• 2 ½ cups all-purpose flour
• 2 Tablespoons sugar
• 1.5 teaspoons salt
• ¾ cup  vegan margarine such as Earth Balance + 6 additional Tablespoons
• ½ cup cold water + 3 additional Tablespoons
• Parchment paper

Directions

1. In a large mixing bowl whisk together the flour, salt and sugar
2. Using a fork or pastry blender, cut the vegan margarine into the flour until the mixture resembles coarse sand. Take extra caution that you don’t over mix
3. Drizzle half of the chilled water over the mixture then gently toss using your fingers
4. Drizzle the other half in and toss again
5. Use the open palm of your hand to press down the dough to compress it
6. Break up the dough with your fingers and compress it again
7. Cut the dough in half inside the bowl with a spatula
8. Wrap each piece of dough in plastic wrap, compress it to a 4 inch disc and chill in the refrigerator from 1 hour to 3 days -the dough can be kept in the freezer for up to 6 months for later use if desired
9. While dough is chilling, make the blackberry pie filling (below)
10. After pie crust is finished chilling, cut two pieces of parchment paper to 12 inch by 12 inch size
11. Unwrap one of the dough disks, place the dough on a sheet of parchment paper and cover it with the other sheet of parchment paper
12. Roll the dough out from the center until it goes out to the edges of the parchment paper
13. Remove the top layer of parchment paper and carefully flip the dough over into a pie pan
14. Remove the other piece of parchment paper and form the dough to the pie pan
15. Gently lift the pie crust with one hand and push it into the plate with the other hand
16. Go around the perimeter and tuck and fold the outer edge under the crust so that it’s uniform with the edge of the pie plate & flute the dough with your fingers or press the edges down with the end of a fork to shape
17. Reserve remaining dough for lattice top
18. For lattice crust – use second dough ball, roll out flat and cut into 1/2 strips
19. Across the pie do perpendicular criss crosses with one strip under then one strip over, like you are weaving a basket – this is the lattice
20. Pinch edges along the side

Vegan Blackberry Pie Filling Ingredients

• 5 cups fresh blackberries
• 1/2 cup organic granulated sugar + additional 1/4 cup
• 1/2 cup all-purpose flour
• 2 tablespoons non-dairy milk such as almond or coconut milk
• 1/2 tsp ground cinnamon
• 1 tsp. fresh lemon juice

Directions

1. Preheat oven to 425 degrees F (220 degrees C)
2. Combine 3 1/2 cups berries with the sugar, lemon juice, cinnamon and flour
3. Mash up the berry mixture slightly
4. Spoon the mixture into an unbaked pie shell (your unbaked vegan pie shell!)
5. Spread the remaining 1.5 cups of whole blackberries on top of the sweetened, semi-mashed, berries and cover with the lattice crust (see above)
6. Brush the top crust with non-dairy milk and sprinkle with a bit of sugar (1/4 cup sugar max – I used about 1-2 T)
   
7. Bake in the preheated oven for 15 minutes then reduce the temperature of the oven to 375 degrees F (190 degrees C), and bake for an additional 30 minutes or until the filling is bubbly and the crust is golden brown
8. Cool on wire rack
9. Serve with your favorite non-dairy vanilla ice cream or this simple coconut whipped cream

Who else is craving PIE!?