Vegan Recipes

This Recipe by Anne Lynch, Vegan Personal Chef (Pittsburgh, PA): Anne@HealingArtsByAmethyst.com

Blackberry Pie

Crust:
3 cups unbleached all-purpose flour
1 1/3 cups shortening
1/2 teaspoon salt
1 1/2 tablespoons pure cane sugar
1/4 - 1/3 cup cold water

Mix dry ingredients and cut in shortening.
Add water until dough can be rolled (if it is too dry, it will fall apart; if too wet, it will be very sticky).
Cut into 2 equal balls. Roll one ball so that it will fit the bottom and sides of your pie pan.
Roll other so that it will fit on the top, and join up with the sides.

Filling:
4-5 cups fresh blackberries
1/2 - 1 cup pure cane sugar
1/4 cup unbleached all-purpose flour

Start with one cup of the berries, mash and mix them with the sugar and flour. Pour over the remaining berries and mix thoroughly.

Preheat oven to 375 degrees.

Fit dough into bottom and sides of your pie pan. Fill with blackberry mixture.

Cover with top crust, pinching it firmly together with the sides of the bottom crust.

Cut slits in the top of the pie to let air escape. Cover edges with foil and bake for 50 minutes.

Remove foil and bake another 20-30 minutes or until done. Cool completely on wire rack, and serve.