This Blackberry Pie with Coconut Oil Crust is a tasty fall dessert that doesn't use animal products. The flaky coconut oil crust goes well with the sweet and sour blackberry filling, making it a beautiful and tasty treat.
Ingredients: 4 cups blackberries. 1/2 cup sugar. 2 tablespoons cornstarch. 1 tablespoon lemon juice. 1/4 teaspoon salt. 1 1/2 cups all-purpose flour. 1/2 teaspoon salt. 1/2 cup coconut oil, solid. 4-6 tablespoons ice water.
Instructions: Preheat oven to 375F 190C. In a large bowl, combine blackberries, sugar, cornstarch, lemon juice, and salt. Set aside. In a separate bowl, mix flour and salt. Cut in coconut oil until mixture resembles coarse crumbs. Gradually add ice water, tossing with a fork until dough forms a ball. On a lightly floured surface, roll out half of the dough to fit a 9-inch pie plate. Transfer dough to pie plate. Trim pastry even with edge. Pour blackberry filling into crust. Roll out remaining dough to fit top of pie; place over filling. Trim, seal, and flute edges. Cut slits in top. Cover edges loosely with foil. Bake for 25 minutes. Remove foil and bake for an additional 20-25 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Serve warm or at room temperature.
Prep Time: 30 minutes
Cook Time: 50 minutes
monika kapusniak