Mixed Berry Crumb Pie
User Reviews
5
Mixed Berry Crumb Pie
Description
This pie begins with pressing a pliable vegan pie crust into a dish and chilling it to maintain shape. Fresh blueberries and other berries like raspberries, blackberries, or strawberries are combined with brown sugar, salt, cinnamon, cornstarch, and lemon juice to create a filling that is moist but not overly wet to prevent a soggy crust. Adjusting sugar and cornstarch amounts based on berry sweetness and juiciness is key.
The crumb topping mixes flour, brown sugar, cinnamon, salt, and coconut oil until crumbly, with a touch of lemon juice to brighten flavors. After filling the pie crust with the berry mixture and topping it with the crumb blend, the pie is covered with foil and baked. The initial baking softens the filling and sets the crust, followed by uncovered baking to brown the topping.
Once cooled thoroughly, the pie holds its shape, making slices neat and stable. The combination of fresh berries with a spiced crumb topping delivers a balance of textures and flavors suited for dessert or special occasions.
The recipe offers customization tips, such as doubling crumb topping for more texture or adjusting sugar to taste depending on berry tartness.
Ingredients
- 1 cups vegan pie crust pliable
- 1 pint blueberries fresh
- 1 pint raspberries or strawberries or blackberries, fresh
- ½ to ¾ cup brown sugar to taste
- ¼ teaspoon of sea salt
- ½ teaspoon cinnamon
- 3-4 Tablespoons corn starch
- lemon juice juice from 1 lemon, about 2 Tablespoons
Crumb topping (optional)
- ¾ cup all-purpose flour or whole wheat flour
- ¼ cup brown sugar or sweetener of choice
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 2 Tablespoons coconut oil
- 1 Tablespoon lemon juice
Instructions
- Preheat the oven to 350 degrees F and lightly grease a pie dish.
- Press the pie crust into the pie dish and place it in the refrigerator to chill.
- Combine berries, sugar, salt, cinnamon, corn starch, and lemon juice in a medium mixing bowl and toss to coat. It should be moist but have little to no liquid in the bottom of the bowl. If too wet, add a bit more corn starch and set aside.
- Make the crumb topping by mixing all the dry ingredients in a small bowl, adding the coconut oil, and mixing it gently with your fingers until crumbs form, add lemon juice and toss gently. Set aside.
- Pour berry filling into crust, top with crumb, cover with foil, and put in the oven. Bake for 30 minutes. Check the pie, berries should be bubbling and the crust should be firm. If so, remove the foil and bake another 10 minutes to get crumbs nice and golden brown. Remove from oven and LET COOL THOROUGHLY, before trying to cut and serve. When cool it will hold its shape nicely. If cut when hot it will likely look like a hot mess on a plate. Either way, enjoy!
Notes
- Double the crumb topping if you prefer a thicker, crunchier topping on the pie.
- Adjust sugar levels based on the natural sweetness of the chosen berries to balance tartness.
- Increase cornstarch if the berry mixture is too wet to avoid soggy crusts.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 364 kcal
% Daily Value*
| Calories | 364kcal | 18% |
| Carbohydrates | 63g | 21% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 274mg | 11% |
| Potassium | 214mg | 5% |
| Fiber | 7g | 28% |
| Sugar | 29g | 58% |
| Vitamin A | 54IU | 1% |
| Vitamin C | 25mg | 28% |
| Calcium | 48mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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