Sara’s Vegan Blackberry Pie

The perfect autumnal pie to pair with ice cream or a hot cup of tea. You can also swap the filling with whatever fruit is in season!

- image by Diliara Garifullina from Unsplash

Ingredients (for an 11” dish):

• 400g plain flour

• 120g sunflower/veg oil

• 90g very cold water

• 100g icing sugar

• ½ tsp vanilla extract

• Pinch of salt

• 340g blackberry jam

• 150g fresh blackberries

• Extra icing sugar

Method:

1. Mix oil, water, sugar & vanilla in a bowl.

2. Sieve in flour & salt, mix lightly - be careful not to overmix or the pie crust will come out really tough!.

3. Rest the dough in the fridge for 30 mins.

4. Roll the dough out in a circle onto parchment paper to easily lift it, fit into the oven dish, and trim the excess. Prick base with a fork several times.

5. Fill the pie with jam & blackberries, and decorate top with strips or shapes from the excess dough you trimmed.

6. Bake at 170C for 50–60 mins. Let the pie cool, dust with icing sugar and enjoy!

Share pics of your pie on instagram and tag @a.pastry - we’d love to see how it turns out 🥧