Hey, hey, it’s Pi Day! I must admit, I don’t make, nor eat, pie often enough, and every March 14, I feel inspired to change my ways.
Truth be told, I’ve always been a tad intimidated by making them from scratch, especially the crusts. Many recipes I’ve considered are incredibly time consuming and focus a lot of attention on what to do and not to do when it comes to the crust and so, most of the time, I end up just tossing a simple pie filling mixture into a pre-made crust and calling it a day.
Not this Pi Day, though, oh no. I finally faced my fears and attempted a homemade crust that is vegan friendly and gluten free, too!
Side note: I know that, if we’re getting technical, there are a few differences between pies and tarts, and this recipe is for a tart, and at the same time, Pi Day is technically about a fun mathematical constant and celebrating math, which is quite a technical subject, but for the sake of simply savoring delicious pies, let’s not get too technical. It’s practically a pie. Let’s get to it.
Easy Mixed Berry Tart
Makes 8 servings | Original recipe via Sarah Bakes Gluten Free
For the Crust
- 1 1/2 cups gluten free flour blend
- 1 tbsp. sugar
- 1/2 tsp. salt
- 4 tbsp. vegan butter, cold
- 3 tbsp. non-hydrogenated vegetable shortening
- 4-6 tbsp. ice cold water
For the Filling
- 1/3 cup cane sugar
- 2 tbsp. cornstarch or tapioca starch
- 1 tsp. lemon zest
- 1 1/2 cups raspberries, fresh or frozen
- 1 1/2 cups blackberries, fresh or frozen
- 1 cup blueberries, fresh or frozen
- 2 tbsp. dairy free milk
- 2 tbsp. sugar, for sprinkling
- Sift together flour, sugar, and salt. Cut in vegan butter and shortening with a pastry cutter or a food processor until mixture resembles a coarse meal.
- Pour in 4 tablespoons cold water and continue blending until dough comes together, adding an additional tablespoon or two if needed.
- Pat dough into a ball, wrap in plastic wrap, and place in refrigerator for an hour – or until ready to use.
- Preheat oven to 400ºF. Line a large baking sheet with parchment paper.
- In large mixing bowl, stir together sugar, cornstarch, and lemon zest. Add in raspberries, blackberries, and blueberries. Gently toss berries to coast in sugar mixture. Set aside.
- Place dough between two pieces of parchment paper. Roll out until 1/4-inch thick circle. (Note: I didn’t roll mine out quite thin enough and ended up with a thicker, softer crust and slightly smaller tart overall.)
- Remove parchment paper and place dough onto prepared baking sheet. Top dough with berry mixture, leaving a 2 inch edge around berries. Fold edge of dough over berries, crimping as needed.
- Brush dough with coconut milk and sprinkle with sugar. Bake pie for 20-25 minutes, until crust is golden brown and berries are bubbling (adjust cooking time by several minutes if using frozen berries.)
- Let pie cool 30 minutes to an hour before serving
- Can be enjoyed warm (top it with dairy-free ice cream) or cold. Store leftovers in refrigerator.
This tart definitely has me in the mood for summer! I ate my first slice warm, which was delightful, but enjoyed a slice straight from the refrigerator the next day and it was so refreshing.
I also love that this tart isn’t overly sweet or rich. And it pairs quite nicely with a glass of wine!
If you’re looking for something a little more decadent, but equally simple, have a look at the Banoffee Pie I shared last Pi Day.