Blackberry Pie Recipe

Flour: The base for the pie crust, providing structure and texture.

Vegan butter: A dairy-free alternative to traditional butter, used to create a flaky crust.

Ice water: Helps bring the dough together without making it too sticky.

Blackberries: The star of the filling, offering a sweet and tart flavor.

Sugar: Sweetens the blackberries and balances their tartness.

Cornstarch: Thickens the blackberry filling to prevent it from being too runny.

Lemon juice: Adds a touch of acidity to enhance the flavor of the blackberries.

Vanilla extract: Adds a warm, aromatic flavor to the filling.

When working with vegan butter for the pie crust, ensure it is thoroughly chilled before incorporating it into the flour. This helps create a flaky texture. Use a fork or pastry cutter to mix until the mixture resembles coarse crumbs. Gradually add ice water to bring the dough together, but be careful not to overwork it, as this can result in a tough crust.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may result in a denser crust.

• vegan butter - Substitute with coconut oil: Coconut oil provides a similar fat content and texture, though it may impart a slight coconut flavor.

• ice water - Substitute with cold almond milk: Cold almond milk can help bind the dough while adding a subtle nutty flavor.

• blackberries - Substitute with raspberries: Raspberries offer a similar tartness and juiciness, making them a good alternative.

• sugar - Substitute with maple syrup: Maple syrup is a natural sweetener that adds a rich, complex flavor.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder is a great thickening agent that works similarly to cornstarch.

• lemon juice - Substitute with apple cider vinegar: Apple cider vinegar provides the necessary acidity and a slight fruity flavor.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor profile to the pie.

• To store your blackberry pie at room temperature, cover it loosely with aluminum foil or plastic wrap. It will stay fresh for up to 2 days.

• For longer storage, refrigerate the pie. Wrap it tightly with plastic wrap or place it in an airtight container. It will keep well in the fridge for up to 5 days.

• If you want to freeze the pie, first allow it to cool completely. Wrap the entire pie tightly in plastic wrap, then in aluminum foil to prevent freezer burn. It can be frozen for up to 3 months.

• When you're ready to enjoy your frozen blackberry pie, thaw it in the refrigerator overnight. To reheat, place it in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until warmed through.

• If you prefer to freeze the pie before baking, assemble the pie as directed but do not bake it. Wrap it tightly in plastic wrap and aluminum foil, then freeze. When ready to bake, you can bake it directly from frozen. Just add an additional 15-20 minutes to the baking time, keeping an eye on the crust to ensure it doesn't over-brown.

• For individual slices, wrap each slice in plastic wrap and then place them in a freezer-safe bag. This way, you can thaw and enjoy a single slice whenever you like.

• To maintain the best texture and flavor, avoid refreezing the pie once it has been thawed.

• Preheat your oven to 350°F (175°C). Place the leftover blackberry pie on a baking sheet and cover it loosely with aluminum foil to prevent the crust from over-browning. Bake for 15-20 minutes or until the filling is warmed through and the crust is crisp.

• For a quicker option, use a microwave. Place a slice of blackberry pie on a microwave-safe plate. Heat on medium power for 30-60 seconds. Be cautious as the filling can become extremely hot.

• If you have an air fryer, preheat it to 320°F (160°C). Place the blackberry pie slice in the air fryer basket and heat for 5-7 minutes. This method helps maintain a crispy crust while warming the filling.

• For stovetop reheating, use a skillet over medium-low heat. Place the blackberry pie slice in the skillet and cover with a lid. Heat for about 5-7 minutes, checking occasionally to ensure the crust doesn't burn. This method can help keep the crust crisp while warming the filling evenly.

• Oven: Used to bake the pie at a consistent temperature of 375°F (190°C).

• Mixing bowl: Used to combine the flour and vegan butter, and to mix the blackberry filling ingredients.

• Fork: Used to mix the flour and vegan butter until the mixture resembles coarse crumbs.

• Pastry cutter: An alternative to the fork for mixing the flour and vegan butter.

• Measuring cups: Used to measure out the flour, sugar, and blackberries accurately.

• Measuring spoons: Used to measure the cornstarch, lemon juice, and vanilla extract.

• Rolling pin: Used to roll out the dough discs on a floured surface.

• Pie dish: Used to hold the pie crust and blackberry filling during baking.

• Knife: Used to trim the edges of the pie crust and cut slits in the top crust.

• Refrigerator: Used to chill the dough discs for at least 30 minutes.

• Spatula: Used to transfer the rolled-out dough into the pie dish.

• Cooling rack: Used to cool the pie after baking.

Prepare the filling: Mix the blackberries with sugar, cornstarch, lemon juice, and vanilla extract the night before to save time on baking day.

Use a food processor: Quickly combine the flour and vegan butter using a food processor instead of a fork or pastry cutter.

Pre-made crust: Consider using a store-bought vegan pie crust to skip the dough preparation step entirely.

Frozen berries: If using frozen blackberries, there's no need to thaw them; just mix directly with other ingredients.

Batch preparation: Make multiple pie crusts at once and freeze them for future use.