Summer is coming to an end soon and college is around the corner. This summer has been pretty eventful for the two of us with family, random little trips, and Luke’s trip to Japan (I promise there will be an article about that! He’s a busy man!) I’ve began baking again and exhibiting my eagerness for fall! Pumpkins, pastries and the inevitable incorporation of holiday inspired coffee drinks mark the season for us. However I still have my taste palate set for summer inspired flavors! I was craving something sweet and juicy! The idea of bright berry juice tantalized me until I couldn’t take it anymore. I pulled out a pie pan and got busy!
Doesn’t that picture make you taste the sweet berries already? Luke never got a bite of this pie because my family swooped in and inhaled it! All is okay because I have the recipe and I have a lifetime to make him as many pies as he wants! This pie is very easy to make. The hardest part about it is waiting for it to come out of the oven! I sat in front of the oven just for half the time it was baking, looking at the bubbling berry juice!
2 cups flour
1 1/2 t confectioner’s sugar
1/4 t salt
2/3 cup soft coconut oil
4 T ice water
1 t maple syrup or agave syrup
4 cups mixes berries; fresh or frozen
2 T vegan butter + agave mixed, I used Earth Balance Organic Whipped
1 T brown sugar
1/4 – 1 t lavender extract, optional but amazing!
Step 1: Preheat oven to 375 degrees. Combine dry pie crust ingredients and mix until well blended. Add in coconut oil and mix (using hands is the best method) Pour in ice water and continue to mix. Form the dough into one big ball and chill for 1 hour.
Step 3: Roll out dough to fit into pie tin. Remove excess dough from sides and set aside. Pour pie filling evenly into pie crust.
Step 4: Put pie into oven and let it bake for 45 minutes. The aroma of berries will fill the house.