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.
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!