This delightful Vegan Huckleberry Pie captures the essence of summer and fall with its lush, juicy fillings of wild huckleberries. Encased in a flaky, butter-free crust, this pie offers a vibrant blend of natural sweetness and tartness, making it a perfect dessert for any gathering. Its vivid filling not only looks spectacular but also tantalizes your taste buds with a burst of fresh, fruity flavor that’s purely plant-based.
Pie
Vegan Huckleberry Pie
This delightful Vegan Huckleberry Pie captures the essence of summer and fall with its lush, juicy fillings of wild huckleberries.
About this recipe
Method
Tested in our kitchen
- 1
Preheat oven to 375 degrees F.
- 2
In a mixing bowl, combine huckleberries, sugar, cornstarch, lemon juice, and vanilla. Stir gently and set aside.
- 3
In another bowl, mix flour and salt. Add coconut oil and mix until crumbly. Gradually add water until the dough comes together.
- 4
Roll out half of the dough to fit a 9-inch pie pan. Pour the berry mixture into the crust.
- 5
Roll out the remaining dough, place over the filling, and seal the edges. Cut slits in the top crust for steam to escape.
Courses: Dessert
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