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Blog Plant-Based Recipe

The BEST Vegan Berry 4th of July Pie

Judy Hunsberger2 Comments on The BEST Vegan Berry 4th of July Pie

For lots of years I’ve been the one to offer to bring some type of dessert for the annual Fourth of July celebration.  When I was still eating the Standard American Diet I enjoyed creating a “Fourth of July flag cake” complete with strawberries and blueberries making me feel like I was supplying something a bit healthy.  Since I’ve been living the plant-based|vegan lifestyle for the past 6 Fourth of July’s I had to change up my offerings. Not the easiest in a crowd of omnivores. That was until I discovered the BEST Vegan Berry 4th of July Pie.

What Makes it So Good

What I like about this pie is that it still allows me to incorporate a festive flag theme as well as to feature the best of the summer’s berries.  It’s also a bit of a splurge because despite the berries, there still is a fair amount of “junk” in the ingredients. I figure that since this is a once a year treat, I’m good with splurging and indulging in the likes of vegan butter and sugar!

Another reason why I like to not only eat this pie, but I love how simple it is to make while at the same time it offers quite a high “wow factor”. That’s to say, I love it when I show up with this baby and the crowd says “wow!” (Don’t judge my ego thank you very much!!). It’s also great to gather in celebration with friends and family and display my patriotic side at the same time.

Discovered Recipes

I was able to adapt the berry portion of the pie from an omnivore recipe and made it plant-based. I was also able to discover an amazing vegan pie crust recipe, one that my 95 year old mother-in-law has raved about (no small feat I might add!).  Thanks to It Doesn’t Taste Like Chicken for putting together a wonderful pie crust recipe. I’ve added a final touch of goodness to the recipe in order to have the crust brown up a bit.  I also use it at Thanksgiving for a killer pumpkin pie.

Enjoy the BEST Vegan Berry 4th of July Pie and should you not sign up to supply dessert, feel free to simply make this pie anytime.  It’s just that good!

Filling Recipe

5 from 1 vote
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The BEST Vegan Berry 4th of July Pie

Ingredients

  • 1/2 cup sugar add up to 1 cup depending on the sweentess of your berries
  • 6 tsp corn starch
  • 1/2 tsp salt
  • 2 cups organic blueberries
  • 4 cups organic strawberries, sliced
  • 2 chilled pie crusts use the Easy Vegan Pie crust recipe
  • 2 tbs soy milk this is for the "egg wash" on the edges of the crust
  • 1 tsp agave maple syrup can be used instead of agave
  • 1/2 tsp turbanado sugar sprinkle on the "egg wash" for a finishing touch

Instructions

  1. Preheat oven to 425 degrees and place rack in lower third of the oven


  2. Place berries separately in two large bowls

  3. Mix together sugar, salt and cornstarch in a smaller bowl

  4. Pour 1/3 of the sugar mixture on the blueberries and the remaining 2/3 on the strawberries.  Toss to combine.

  5. Let sit for 15-20 minutes until juices have accumulated.

  6. Meanwhile, make your crusts (use the Easy Vegan Pie crust recipe for this)

  7. Once the dough for the crusts are ready, flous your work surface generously and roll out the bottom crust.

  8. Fit gently into a pie dish and trim the edges.

  9. Place in the refrigerator to chill.

  10. Roll out the top crust and place it on a large piece of parchment paper.

  11. Chill for at least 15 minutes before cutting out the designs.

  12. Fold a piece of aluminum foil in half several times to make a divider for the fruit.

  13. Place the foil inside the pie crust blocking off a third of the inside of the pie (this space will be for the blueberries which signify the stars on the flag)

  14. Fill blueberries on the smaller side of the pie, then place the strawberries on the larger side.

  15. Carefully remove the foil.

  16. Once the top crust is chilled (leave it on the parchment paper) cut out wavy stripes. (about 7 stripes work well)

  17. Cut as many stars as possible with the remaining dough and assemble the flag design.

  18. Brush the top with the agave or maple syrup "egg wash"  Simply whisk the soy milk and agave or syrup together to create the wash.  Sprinkle turbanado sugar on the top of the wash for a finishing touch


  20. Bake for 15 minutes at 425 then reduce the temperature to 375 degrees.  Cover the crust with a pie crust shield or stips of aluminum foil.  Move the oven rack back to the middle and bake for 30 more minutes.  

  21. Keep an eye on the pie!  It's done when the filling bubbles and the crust is golden brown.

  22. Let cool at least 3 hours before cutting.

Crust Recipe

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The BEST Easy Vegan Pie Crust

This is closely adapted from It Doesn't Taste Like Chicken's recipe.

Ingredients

  • 1 1/2 cup All purpose flour (plus more for rolling)
  • 1/4 tsp salt
  • 1/4 tsp sugar
  • 1/2 cup plus 1 tablespoon vegetable shorting Earth Balance brand works well
  • 1/4 cup non-dairy milk (or more if needed)

Instructions

  1. Before you make your pastry, it works best if everything is cold. Put all of your tools, your bowl, fork or pastry cutter, and rolling pin in the fridge to chill.

  2. Measure the flour, salt and sugar into a bowl and whisk to combine.

  3. Cut the vegetable shortening (or Earth Balance) into cubes and sprinkle into the flour.  Use a fork or pastry cutter to slice the shortening into the flour until you reach a crumbly texture.

  4. Drizzle the milk across the flour mixture and use the fork to combine.  Mix until everything comes together and you will be able to form a ball of dough. Don't over mix.

  5. Spread a clean tea towel over your work surface and lightly sprinkle four over it. Scoop the dough into a rough ball, and put it in the center of the floured tea towel.  Roll it out until you have a rough circle that is several inches bigger than your pie dish to allow room for the sides and edges of the crust.

  6. Ues the tea towel to help you flip the dough into the pie dish.  If some pieces fall off that's fine.  Use a knife to cut the excess pastry around the edges. If there are any holes, fill them with some fo the extra pieces.  Pinch the edges to form a pretty crust.

  7. Brust crust with agave or maple syrup (wisk the two together)  and sprinkle turbanado sugar for a finishing touch.

Happy 4th of July!

2 Comments

  1. Heidi Vickers says:

    5 stars
    Thank you Judy for this amazing pie! Wow is right! Truly delicious!!! I may just make this on the 4th of every month!

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