Gluten free vegan rustic berry pie

• Vegan
• Gluten free

• Produce

  • 1 1/2 cups Blackberries, fresh or frozen
  • 1 cup Blueberries, fresh or frozen
  • 1 tsp Lemon, zest
  • 1 1/2 cups Raspberries, Fresh or frozen

• Canned Goods

  • 2 tbsp So delicious dairy free coconut milk

• Condiments

  • 4 tbsp Earth balance vegan butter

• Baking & Spices

  • 6 1/3 tbsp Cane sugar
  • 2 tbsp Cornstarch or tapioca starch
  • 3 tbsp Non-hydrogenated shortening
  • 1/2 tsp Salt
  • 1 1/2 cups Sarah's gluten free flour blend
  • 2 tbsp Turbinado sugar, raw

• Liquids

  • 4 tbsp Water

Found on sarahbakesgfree.com

Ingredients

• 1 1/2 cups Sarahs gluten free flour blend
• 1 tablespoon cane sugar
• 1/2 teaspoon salt
• 4 tablespoons Earth Balance vegan butter, cold
• 3 tablespoons non-hydrogenated shortening
• 4-6 tablespoons ice-cold water
• 1/3 cup cane sugar
• 2 tablespoons cornstarch or tapioca starch
• 1 teaspoon lemon zest
• 1 1/2 cups raspberries, fresh or frozen
• 1 1/2 cups blackberries, fresh or frozen
• 1 cup blueberries, fresh or frozen
• 2 tablespoons So Delicious Dairy Free coconut milk
• 2 tablespoon raw turbinado sugar

Directions

• Sift together flour blend, sugar and salt. Add vegan butter and shortening. Using pastry cutter, combine ingredients until resembles a course meal.
• Pour in 4 tablespoons cold water. Continue to blend until dough comes together (add another tablespoon of water if needed).
• Pat dough into round disc, wrap in plastic wrap and place in refrigerator for an hour or until ready to use.
• Preheat oven to 400 degrees. Line large baking sheet or baking stone with parchment paper.
• In large mixing bowl, stir together sugar, cornstarch and lemon zest. Add raspberries, blackberries and blueberries. Gently toss berries to coast in sugar mixture. Set aside.
• Place dough onto large piece of plastic wrap and top with another piece of plastic wrap. Roll out until 1/4-inch thick circle.
• Remove plastic wrap and place dough onto prepared cookie sheet. Top dough with berry mixture, leaving a 2-inch edge around berries. Fold edge of dough over berries, crimping as needed.
• Brush dough with coconut milk and sprinkle with raw sugar. Bake pie for 20-25 minutes, until crust is golden brown and berries are bubbling (may need to cook longer if using frozen berries).
• Let pie cool 30 minutes to an hour. Slice and serve with vanilla coconut milk ice cream.