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Vegan Saskatoon Berry Pie

  1. Home
  2. Vegan Saskatoon Berry Pie
  • 30
    min
    Prep Time
  • 45
    min
    Cook Time
  • 75
    min
    Ready in

  • per
    Yield
  • 300
    cal
    Calories
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    Vegan Saskatoon Berry Pie

    Recipe Overview

    • Author’s name:Vegor
    • Recipe type:Dessert
    • Allergens:Wheat
    • Seasons:
    • Cuisines:
    • Courses:

    Recipe Description

    This Vegan Saskatoon Berry Pie brings a slice of Canadian tradition to the vegan table. Laden with juicy Saskatoon berries, this pie doesn’t skimp on flavor, offering a symphony of sweet, tangy, and subtle almond-like tastes distinctive to these berries. Following a vegan diet or catering to dairy-free preferences does not mean having to skip on indulgent desserts, and this pie is a testament to that. Encased in a flaky, golden crust made without any animal products, the filling shines as the star, simmered to perfection, thickened with plant-based ingredients, and enhanced with a touch of lemon for balance. This pie not only satisfies sweet cravings but also serves as a delightful way to enjoy a piece of Canadian heritage in a plant-based format.

    Ingredients

    • 1 cup vegan butter (cold and cubed)
    • 1/2 cup cold water
    • 4 cups Saskatoon berries
    • 1 cup granulated sugar
    • 3 tablespoons cornstarch
    • 1 tablespoon lemon juice
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon salt

    Steps:

    1. In a large bowl, combine flour and salt. Cut in the vegan butter until mixture resembles coarse crumbs. Gradually add water, stirring until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
    2. Preheat oven to 425°F (220°C).
    3. On a lightly floured surface, roll out half of the dough to fit a 9-inch pie plate. Place crust in pie plate. Trim to 1/2 inch beyond the edge of the pie plate.
    4. In a saucepan, combine Saskatoon berries, sugar, cornstarch, lemon juice, vanilla extract, and salt. Cook over medium heat until mixture thickens and boils. Boil and stir 1 minute.
    5. Pour filling into crust. Roll out the remaining dough; make a lattice crust. Trim, seal, and flute edges.

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