Vegan Triple Berry Mini Pies
Surprise, surprise, I’m back with yet another dessert recipe. I honestly don’t intend to make quite so many sweet recipes. For some reason it just always turns out that way. I’m a baker at heart.
Lately I’ve had pie on the brain. I’ve particularly been thinking about this insanely delicious pie I used to love getting back when I lived in Montana years ago. Honestly, that pie was probably the best pie I’ve ever had in my life. It was sold at this teeny, tiny little pottery shop located on the side of the road on the way to Big Sky. The shop specialized in gorgeous homemade pottery, but when you walked in you were also greeted by an espresso bar and bakery case full of pies. You might not expect much from a tiny roadside pottery shop, but their pies were out of this world. My favorite was what I believe they called a “Bumbleberry Pie”. The crust was incredibly flaky and buttery, the filling was chock full of blackberries, raspberries, and wild blueberries. It was the best pie ever.
Obviously, I had to try and make something at least somewhat similar to that glorious piece of pastry. My humble vegan interpretation turned out quite well if I do say so myself. Especially when served alongside a big scoop of vegan vanilla ice cream.
Honestly, is there anything better than pie and ice cream? Methinks not. If you disagree, leave now and never return. (JK, please don’t leave me)
Why did I opt to make these in miniature form you ask? Because it’s just so much cuter… Obviously. How dare you question me.
All kidding aside, you don’t really need to make these in a cupcake pan if you don’t want to. But, you would probably need to make slightly more dough and filling if you want to make it in a normal pie pan. Alternately, you could also make these into super cute hand pies like these ones I made for Thanksgiving if you want.
Now, it’s recipe time! If you make these be sure to tag me on Instagram @Bitchy_Baker or #BitchyBaker
Take care <3
Vegan Triple Berry Mini Pies
Yield: 10 Mini Pies
Time: 25 Minutes Prep Time, 1 Hour Chill Time, 30 Minutes Baking Time
5 cups frozen mixed berries (I used a blend of raspberries, blackberries and wild blueberries)
1/2 cup granulated sugar
Dash of salt
1 tablespoon lemon juice
3 tablespoons arrowroot starch (or corn starch)
2 teaspoons freshly grated lemon zest
2 1/2 cups all-purpose flour
2 tablespoons granulated sugar
3/4 teaspoons salt
12 tablespoons cold vegan butter, cut into half inch cubes
2 tablespoons coconut oil (solid, not melted)
6-10 tablespoons ice cold water (as needed)
Add all filling ingredients apart from the lemon zest into a medium sauce pan. Heat the pan over medium heat while stirring gently but constantly until the mixture begins to bubble and thicken. Reduce heat to medium-low and cook the mixture for about five minutes while gently stirring, or until the mixture has thickened considerably. Remove from heat and add in the lemon zest. Allow to cool completely. I set mine in the refrigerator while I let my dough chill.
Note: You can also use fresh berries. However, you will likely need considerably less arrowroot or cornstarch as frozen berries release a lot of liquid as they thaw. I would reduce this by about half.
Add the flour, sugar, and salt to the bowl of a food processor. Pulse a couple of times to combine dry ingredients. Add in the chunks of cold butter, and the coconut oil. Pulse a few times, just until the butter is the size of peas. Don’t pulse it too finely as it will continue to be worked once you add the liquid. Begin to add in the water, add about 4 tablespoons to start, then pulse the food processor to work it in. Add in more water, a tablespoon at a time until the dough just forms into a ball. Wrap the dough in parchment or plastic wrap before placing it in the refrigerator to chill for 1-2 hours.
1: Use the kind of vegan butter that comes in stick form, not the soft tub-style. Tub-style vegan butter has a much higher water content, this could effect the overall consistency and flakiness of the crust.
2: You can also prepare the crust by hand. Inside of pulsing the butter in, you can use a pastry blender, some forks, or even just rub the butter into the flour with your fingers. Then you can just work the water in by hand or with a spatula before kneading lightly to combine. Try not to overwork the dough as the heat from your hands may melt the butter.
Assembly and Baking:
Roll Out the Crust: Preheat oven to 375 F. Lightly spray a standard muffin tin with non-stick baking spray. Remove the pie crust from the refrigerator, turn the dough out onto a lightly floured surface. Using a floured rolling pin, roll it out to about an 1/8 of an inch thick. Cut out 10 circles that are about 5 inches in diameter. Place each circle into one of the wells of the muffin tin and carefully form it to the shape of the tin.
Fill and Lattice: Scoop a slightly heaped 1/4 cup of the pie filling onto each of the bottom crusts. Roll out the remaining pie dough to about 1/8 inch thickness. Cut strips that are just under a centimeter wide and use them to create a lattice pattern on top of each pie before crimping.
Finishing Touches and Baking: Brush the tops of each pie with a little non-dairy milk. Sprinkle with a little coarse sugar. Bake at 375 F for 27-35 minutes, or until golden brown. Remove from oven and allow to cool for at least 15 minutes.
Serve: Carefully remove the pies from the tin and serve with ice cream (not optional). Enjoy!