{Vegan} Three Berry Pie

{Vegan} Three Berry Pie
inspired by Completely Delicious and Free Coconut Recipes

Filling:
1 1/2 cups sugar {more if you like a sweet pie}
16 ounces blueberries
12 ounces cranberries
2 cups sliced strawberries
4 heaping tablespoons cornstarch
2 cinnamon sticks
1 lemon, juiced
1 lemon, zested

To make the filling, combine the cranberries, blueberries, strawberries, sugar, cornstarch, lemon zest and juice and cinnamon sticks in a large saucepan. Cook over medium heat until mixture comes to a boil, about 10 minutes, stirring occasionally. Continue to boil for 2 minutes until thickened, stirring constantly. Transfer to another dish and cool completely.

Crust:
1 1/2 cups coconut oil {I use LouAnn's}
4 cups unbleached flour
2 teaspoons salt
4 tablespoons ice water

To make the crust, cut the coconut oil into the flour and salt mixture with a pastry blender or two knives. Add the ice water one tablespoon at a time and mix well.

When you are ready to bake the pies, preheat the oven to 400 degrees.

Roll out pastry on a floured board or parchment paper. You can use the rolling pin to roll up the crust in order to transfer it to your pie pan.

{At this point, I ran out of "kitchen time". So I wrapped the pastry in saran wrap and left it in the fridge overnight. Even after leaving the pastry on the counter for a couple hours, it stayed too hard to roll out. I had to cut it up and add another four tablespoons of ice water to make it malleable. Because of this extra "touching", the crust was a bit harder than it could have been.}

Remove the cinnamon sticks from the filling and pour into the crust. You can use leftover pastry on top of the pie if you wish...I made three snowflakes for one pie and one for the other.


Bake for 1 hour 15 minutes until crust is golden. Let cool before serving {you will want a sweet creamy substance to off-set the SOUR}. =)

This recipe makes enough filling and pastry for two delicious pies.