Raspberry Pie


I tend to make all of my fruit pies the exact same way… and I am always stuffing my face very happy with the results. This raspberry pie is no exception. Once I cut the first slice, it barely lasted 30 minutes.

Mmmm pie.

Raspberry Pie – Vegan and Gluten Free



  • 1/2 cup cornstarch
  • 1 cup sorghum flour
  • 1 cup masa flour
  • 1 tsp xanthan gum
  • 1 tsp salt
  • 6 tbsp vegan margarine
  • 1/2 cup + 1 tbsp almond milk
  • 1 tbsp flaxseed meal mixed with 1 tbsp water
  • 2 extra tbsp softened vegan margarine


  • 2-3 cups fresh raspberries, rinsed
  • 1 cup brown sugar, packed
  • 1/3 cup vegan margarine
  • 1/4 cup water
  • 1 tbsp cornstarch
  • 1 tbsp water


Before beginning your pie, make sure your work area is nice and cool. Pie crusts don’t fare well in hot kitchens… but I always seem to make them in the Summer. Make this pie during the night-time, or with the air conditioner (or fan) on if the weather is hot.

Preheat oven to 425 degrees Fahrenheit. Lightly grease a pie pan.

First, make the pie crust. Combine cornstarch, sorghum flour, masa flour, xanthan gum and salt into medium sized mixing bowl. Using hands or pastry blender, cut margarine into the flour until fine crumbles are formed. Slowly add prepared flaxseed meal and 1/2 cup + 1/2 tbsp almond milk  and stir with fork until a soft dough is formed. Divide dough into two balls, and knead in 1 tbsp of softened margarine into each dough ball. Set aside in fridge and begin to make filling.

Make sure your raspberries are rinsed well, and have no excess water in/on/around them. Set aside.

In small saucepan, combine 1/3 cup vegan margarine, 1/4 cup water and 1 cup brown sugar. Over medium heat, stirring often, bring mixture to a boil. Immediately remove from heat and stir in 1 tbsp cornstarch mixed with 1 tbsp water. Set aside.

Now, go back to your dough.

Take one ball of dough and gently roll out onto lightly floured surface (I recommend dusting surface with masa flour). If you are used to rolling out wheat dough, this will not be exactly the same. It will have the tendency to fall apart, but you can easily coax it with the rolling pin. If it crumbles too much, add a little more softened margarine until it is rollable. Aim to get the biggest section of rolled dough you can, without it breaking.

This is not hard to achieve, it just takes a bit of finesse. A large, thin spatula is also your best friend when rolling out gluten free dough. Slide the spatula under the dough to loosen from surface, and place into pie pan. Patch as necessary to achieve an even crust.

Next, place the rinsed and drained berries into the pie crust like so:


Roll out your second dough ball and cut thick lattice strips. Lay over berries in pie pan and crimp the edges with a fork. Mold your pie-crust to your liking.

Take the syrup and drizzle over the top of the lattice crust, ensuring that it goes into every nook and cranny. Sprinkle generously with brown sugar and cover the edge of the crust with foil.

Bake in preheated oven for about 35 minutes. Remove foil and bake an additional 5 minutes. Remove from oven and let cool COMPLETELY before serving.

You can serve it hot, but it will be a tasty, runny mess. Much to my (and everyone else’s) dismay, I chilled this pie overnight.


Serve cold, or reheat in oven briefly. Goes great with vegan ice cream… especially for breakfast!


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23 Responses to Raspberry Pie

  1. Dorothy says:

    Hi there! I found your recipe googling gluten free vegan berry pie. Anyhow just thought I should let you know that it turned out awesome! I even made the following substitutions because I didn’t have masa flour and vegan margarine on hand:

    1:1 oat flour for mass flour
    1:1 coconut oil (solidifies in room temperature) for vegan margarine

    It turned out beautifully! And I definitely don’t mind the very nuanced and subtle smell of coconut with my pie :)

    Thanks for the recipe!

  2. Cassie Holmes says:

    Oh dear god! I am only on my third day of becoming a vegetarian and working toward being a vegan but my mouth has been watering from so many of your recipes and then I get to this one and….what can I say….who would have thought that eating as a vegan could produce such delights. I can’t wait to try it. I hope I am able to get all of the necessary ingredients in Australia. I’m not even sure what a couple of the ingredients are, particularly masa flour, but I’m going to start searching! :)

    Thank you so much for the fabulous looking recipes Allyson. It makes the move to vegetarian and then vegan so much less daunting. xxx

    • allyson says:

      Thank you so much Cassie for such a great comment! I’m so glad to hear that my blog is helping to make your transition easier; it truly is the reason I do what I do. Thank you for the confirmation that these recipes are making an impact. <3 <3

  3. This is one of the best pies that I have tasted in a long time. Thank you very much for sharing this recipe to us. I would definitely try this one out again in the coming party that I will host in the weekend. Kudos to you!

  4. […] Raspberry Pie – by Manifest Vegan […]

  5. Tasha says:

    I featured this recipe on my blog! Have a great weekend!

  6. laura says:

    I went peach-picking today so decided to use this recipe, with peaches instead. And I did not have masa flour so I used buckwheat. I ended up needing an extra Tbsp of earth balance and another…..1/5 cup of almond milk (just a little less than 1/4) to reach a dough. Then I ended up rolling out my dough in the bathroom because it’s the coldest room in my apartment. But…it was the FIRST TIME I have ever made pie dough without any breaking! I’m so excited! So it’s still in the oven but it looks amazing. I can’t wait to serve it at my grandmother’s tonight. AND, the sauce? I wanted to drink it. Might have, just a little bit….

  7. […] Manifest Vegan has a delicious recipe for vegan raspberry pie. […]

  8. Louche says:

    I super, super love your photographs. The blur and focus is perfect. :)

  9. Sarah says:

    This looks SOOOO good! I’ve never made pastry, let alone gluten-free pastry and am rather intimidated by it. May pluck up the courage to try it this summer though since your pie looks too delicious not to try. xxx

    PS everyone who still has their wedding dress should def hang out in it every once in a while :) do you have crunchie bars over in the US? If so, they contain honeycomb. not vegan friendly though x

  10. Your photos are UNREAL! That first one is just over the top perfection, cookbook worthy, a supermodel of food photography! You are very, very talented. Not only that, but the recipes are always just delicious. I love it, and I can’t wait to give this pie a try for myself.

  11. Katrina says:

    Could this looks any more perfect?! Yum!!

  12. Sophia says:

    Your photos are really amazing. You did a great job. I absolutely love raspberry pie, and even though it’s not my traditional summer pie, I’m going to have to make one soon after seeing this. For Independence Day, I’ll probably stick to the Blueberry Pie Supreme. Thanks for sharing this!

  13. Mihl says:

    I love fruit pies. They are so easy to make and so delicious! Yours looks perfect!

  14. Lisa says:

    Seriously cannot wait to make this pie Allyson!! But just wondering – what exactly is masa flour..is it a type of corn flour? Could it be substituted for buckwheat or rice flour? As soon as I figure this out there will be nothing to stop me from making this..wheee! :)

    • allyson says:

      Hi Lisa!
      Masa flour is actually a flour made from corn. It’s used to make tamales and such- very versatile, I’ve been using it everything from burgers to cakes to cookies.. yum! Buckwheat should work good, but I’m not sure about rice flour?? – worth a shot, I suppose! If anything, I think it may be a little denser using rice flour :)

      • Lisa says:

        Thanks so much Allyson..I’ll see what I can come up with! :) It looks amazing :)

  15. Ricki says:

    I’m beside myself that I don’t have masa flour! I’d like to march into my kitchen and make this pie post haste. And I’m sure it wouldn’t last too long in our house, either! :)

  16. ohh looks delicious! awesome that its gluten free to! thanks for sharing the awesome photos!

    Wholesome Chow
    Decadent Vegan Cake Mixes!

  17. […] This post was mentioned on Twitter by Your Daily Vegan, Allyson Kramer. Allyson Kramer said: RASPBERRY PIE! I love pie. <3 #vegan and #glutenfree http://www.manifestvegan.com/2010/06/raspberry-pie/ […]