Sweet juicy berries are dressed with lemon zest and vanilla bean then nestled into a flaky af spelt vanilla bean crust in this updated version of classic berry pie.
for the Pastry Crust
1/2 cup spelt flour
3 1/2 cups all-purpose flour
1 teaspoon kosher salt
1 cup (or 2 sticks) vegan butter or shortening or 1/2-1/2 mix
2 tablespoons extra virgin olive oil
seeds scraped from 1 vanilla bean
for the Filling
5 cups frozen or fresh berries such as blueberries, raspberries and/or blackberries
2 cups organic sugar
1/4 cup organic cornstarch
1/2 teaspoon kosher salt
zest of 1 lemon, finely grated
juice of 1/2 of lemon
1 tablespoon extra-virgin olive oil
2 teaspoons vanilla extract (with seeds if possible)
for the "Eggwash"
3 tablespoons non-dairy milk
1/2 teaspoon apple cider vinegar
1 teaspoon extra-virgin olive oil
1 teaspoon maple syrup
1/8 teaspoon turmeric powder (optional)
extra organic sugar for sanding the crust
Prepare the Crust
Whisk flours, salt and vanilla bean seeds together with a fork in a medium sized mixing bowl.
Cut vegan butter (if using) into small cubes and coat each piece in the flour. If using all shortening then break it up into smaller pieces with your hands in the flour. Cut butter and/or shortening into flour until it reaches a consistency of coarse breadcrumbs with some pea-sized pieces.
Add ice water 1 tablespoon at a time, stirring with a fork after each addition until the dough is shaggy but holds together when squeezed.
Turn dough out onto work surface and press it into a ball. Cut the ball in half and form each half into a disc. Wrap one half and set aside. *Note: when using vegan butter/shortening there is really no need to chill the dough at this point before rolling it out, unlike when using dairy butter, which melts more easily.
Lightly flour the work surface and dough and press dough into larger disc with the rolling pin. Roll dough out to a 1/4" thick circle. Fold dough over the rolling pin and transfer it to a pie plate. Trim overhang to 1" with kitchen shears or a sharp knife.
Unwrap the second disc of dough and roll out in the same manner. This it the top crust so make any decorative cuts now or cut into strips for a lattice crust. If you're planning to transfer the top crust directly onto the pie then roll it out on parchment paper so it is easier to move around.
Prepare the Filling
Preheat oven to 425˚F and line a sheet pan with parchment paper or tinfoil.
In the same mixing bowl you made the pastry dough in, add berries and coat them in the cornstarch now to avoid clumps later.
Add the remaining filling ingredients and stir everything together evenly.
Add filling to the bottom crust then place the top crust over the filling. Trim overhang to 1" like the bottom crust.
Tuck the overhang of both crusts under itself and crimp edges to form a tight seal.
Whisk the "eggwash" ingredients, aside from the extra sugar, together with a fork in a small ramekin. Brush the top crust and crimped edges generously with the "eggwash" then sprinkle a little sugar over the top crust.
Place pie on the prepared baking sheet and bake at 425˚F for about 25 minutes. Check the crust 1/2 through and if the edges are browning too quickly, take pie out of the oven and cover the edges with strips of tinfoil to form a crown, leaving the center of the pie uncovered. Return to oven immediately and add those minutes the pie was out of the oven back to the baking time.
After 25 minutes at 425˚F reduce temperature to 375˚F and bake for an additional 30 minutes until the center of the piecrust is golden brown and the filling is bubbling everywhere.
Remove pie from oven and transfer to a cooling rack to cool to room temperature and let the filling set up. It is even better to wait until the next day to cut the pie if you don't like runny filling.
Leftover pie will keep covered at room temp for a few days or refrigerated for up to 1 week.
The vanilla bean can be subbed with vanilla bean paste or powder or extract with seeds in it.
Add a splash of rum, whisky or bourbon to the filling if you're so inclined.
The dough can be made ahead, formed in to discs then wrapped and refrigerated for up to 1 week or frozen for up to 6 months. Bring to room temp before rolling it out.
I used Earth Balance Buttery Sticks and Nutiva Shortening with Coconut Oil for this recipe (not sponsored in any way)
Recipe by Fare Isle at https://fareisle.com/vegan-berry-pie-with-vanilla-bean-spelt-crust/