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Recipe Overview
- Author’s name:Vegor
- Recipe type:Pie
- Allergens:
- Seasons:summer,fall
- Cuisines:
- Courses:dessert
Recipe Description
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.
Ingredients
- 2 cups fresh huckleberries
- 1 cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (gluten-free if necessary)
- 1/2 cup coconut oil
- 1/4 cup cold water
- 1 pinch salt
Steps:
- Preheat oven to 375 degrees F.
- In a mixing bowl, combine huckleberries, sugar, cornstarch, lemon juice, and vanilla. Stir gently and set aside.
- In another bowl, mix flour and salt. Add coconut oil and mix until crumbly. Gradually add water until the dough comes together.
- Roll out half of the dough to fit a 9-inch pie pan. Pour the berry mixture into the crust.
- Roll out the remaining dough, place over the filling, and seal the edges. Cut slits in the top crust for steam to escape.
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