1. You can channel your inner Dale Cooper and pretend you are living out an episode of Twin Peaks.
2. Pie crust is better than toast crust. (My favourite part, actually)
3. Pie is a suitable companion for both coffee and tea.
4. In most cases of pie, you can trick yourself into thinking you are getting a healthy serving of fruit.
5. Usually, I reserve pies for occasions such as family and friend gatherings, so eating a slice of pie on a regular day makes it much more exciting. Kind of the same feeling as having breakfast for dinner ❤
I baked the above four berry pie on Sunday, as some family came over for dinner. As you’ll observe, this pie is alllll crust. The buttery crust recipe came from page 37 Isa and Terry’s fantastic cookbook, Vegan Pie in the Sky, but if you’d like to make this pie, feel free to use your own favourite crust.
-1 recipe double crust
-5 cups berries, frozen or fresh
(I chose blueberries, raspberries, strawberries, blackberries)
-3/4 cups brown sugar
-5 tbsp corn or tapioca starch
-2 tbsp lemon juice
-1 tsp cinnamon
*If frozen, maybe use a little extra corn starch, or flour.
Preheat oven to 425 degrees fahrenheit.
Roll out bottom of crust, and place into non stick nine inch pie plate. Let extra crust hang over the edges. If you have more than an inch or two of overhang, remove.
Mix all filling ingredients in large bowl. Place into crust.
Roll out top crust and place over top. Pinch together top and bottom of crust to seal. Cut slits in the middle of the pie. This is important. If you’re fancy, this pie would look beautiful with a lattice.
Bake at 425 degrees for 25 minutes. Lower heat to 350 degrees, and bake for 30 minutes, or until crust is golden, and filling is bubbling! If it takes a little longer, this is okay!
Enjoy with a scoop of vegan ice cream, or a cup of damn good coffee.