Mixed Berry Pie

Mixed Berry Pie

4 cups berries (blackberries and raspberries are nice)
3/4 cup white sugar (or preferred sugar substitute)
4 – 5 tspns cornstarch*
2 Tbspn maple syrup
Some dots of margarine
Small handful of flour
Couple pinches of brown sugar

Double Recipe of Vegan Pie Crust

Over preheated to 375 degrees

Combine the berries, white sugar, and cornstarch in a bowl and mix gently (folding rather than stirring) with a wooden spoon.

Prep the bottom of the pie shell by sprinkling a bit of flour and brown sugar to absorb some of the moisture from the berries (avoiding a super soggy bottom).

Pour in the berry mixture, then drizzle maple syrup (I love maple syrup and try to put it in as many things as possible) on top, and randomly throw on some pellets of vegan margarine (just to give the taste some more body) but no more than 2 tspns worth.

Place your pie crust lid on top. Here, I’ve used the “lattice” technique, which basically means I sliced my rolled out pastry into strips and strategically placed them on top.**

Then place in the oven (middle rack) and bake for about 35-45 minutes. You want your pastry to brown and get crisp. If it looks as though the crust is browning faster than the rest of the pie you can pull it out of the oven and cover just the edge with tin foil (making a halo out of it).

Let cool completely before serving…it tastes real nice with some ice cream.

*this is a guess-timate, I might have used more than that and I’ll let you know how it came out

**My first time!