I haven't had more than a few days of vacation here and there for at least two years. I have also been working all throughout the quarantine since I am an essential worker, so not a lot of time off then, so when I had an opportunity to go on a road trip vacation with Eric to see his Dad who lives in Michigan of course I went! I haven't even been on an actual road trip since I was in middle school so it sounded like fun. It was a fun trip, lots of outdoor state parks to visit along the way, and of course the time with his family was the best part. While we were there his Dad, took berry picking. He makes the best fruit jams I have ever tried so he knows what is good.
We picked a total of 10 lbs of wild blackberries together and they were the most flavorful delicious berries you can imagine! Of course nothing beats fresh picked off the bush! We took the ones we didn't eat home (I have been eating so many berries lately I should look like Violet Beauregarde blue from Charlie and the Chocolate Factory). At least I know I am getting my antioxidants!
So when I got home, I decided that a blackberry pie sounded amazing. I don't usually get that many blackberries when I find them at the store because they are usually a bit spendy here, but since I had a large amount I could finally make a pie! I haven't made pie in ages also, so it was about time. Sadly none this summer yet because of the kitchen remodel and being busy so it was about time!
I didn't even need to sweeten the berries that much because they were packed full of flavor. I just used my classic coconut oil crust, and put a nice crumble topping on the pie because it is my favorite. Double crust pies may be a little bit prettier, but nothing beats a good crunchy streusel! This pie turned out super delicious! I had to wait until it cooled to cut it so it would look pretty in my pictures, but it is amazing served warm with coconut milk ice cream! I hope you all had a wonderful July!
Vegan Blackberry Crumble Pie
Makes 1 8 inch pie
1 1/2 cups organic whole wheat pastry flour
3 Tbsp maple sugar or coconut sugar
1/4 tsp sea salt
6 Tbsp coconut oil, in its solid form
about 2-3 Tbsp cold water
6 cups fresh or frozen organic blackberries (if they are frozen, thaw them first, and drain off any liquid)
juice and zest of one small lemon
1/4 cup maple sugar or coconut sugar
2 Tbsp arrowroot powder or organic whole wheat pastry flour
2 tsp pure vanilla extract
pinch sea salt
1/2 cup organic whole wheat pastry flour
2 Tbsp maple sugar or coconut sugar
3 Tbsp melted coconut oil
3/4 cup gluten free rolled oats
pinch sea salt
To make the crust, in a large bowl, mix together flour, sugar, sea salt. Cut in coconut oil with a pastry blender or 2 knives until it is in pea sized pieces. Mix in just enough water to create a smooth dough that holds together but isn't too sticky. Add a 2-3 Tbsp water as needed, and knead slightly until a smooth dough is created.
Roll out into about a 9 inch round using parchment underneath and floured rolling pin. Place dough into an 8 inch pie pan and fit to edges (being careful). If it tears, no worries, just press it back together and patch it up. Flute the edges, or crimp with a fork. Set aside in the refrigerator.
To make the topping, combine all ingredients in a bowl, and mix together and squeeze together until it is clumping up a bit. Set aside.
Pre-heat the oven to 400F degrees. In a large bowl, toss together the filling ingredients. Spoon into crust. Scatter the topping over that. Bake for 1 hour in the middle rack of the oven until berries are all jammy and it is and bubbling (after 15 minutes check it and if it is getting too dark, tent it with foil for the rest of the time in the oven).
Remove from oven and let cool before cutting.