I've been on a blackberry picking rampage lately. Literally picking buckets each day. I'm hoarding them in my freezer like a squirrel hoards nuts so I can use them all winter long. I've been enjoying some tasty blackberry breakfast smoothies but how can you have so many yummy berries and not make a pie? You can't. Or at least you shouldn't. I based my pie recipe off of this one. It's vegan so its *almost* guilt free. It does however have a whole lot of sugar so I just I can't justify eating blackberry pie for breakfast. Even though I may have 🙂
Filling:
6 cups fresh blackberries
¾ cup sugar
½ teaspoon sea salt
¼ cup maple syrup
4 tablespoon cornstarch
⅓ cup apple juice (no apple juice? No worries, check out the best apple juice substitutes)
2 tablespoon margarine
¼ cup whole grain pastry flour
Crust:
2 cups whole grain pastry flour
2 tablespoon sugar
½ teaspoon cinnamon
½-3/4 cup warm water
2 teaspoon baking powder
½ teaspoon sea salt
½ cup margarine
1-2 tablespoon coconut oil
powdered sugar
Directions:
Prepare the filling.
Set aside about a cup of the blackberries and an extra handful for garnishing. Take the rest of the berries and mash them up in a deep sauce pan on medium heat. Mix the cornstarch in the apple juice and add it along with the rest of the wet ingredients and let the mixture simmer. Add the flour and dry ingredients and stir until the berry mixture begins to thicken. Remove from the heat and fold in the rest of the fresh berries you set aside. Let cool on the stove while you prepare the crust.
Preheat the oven to 375.
Mix the dry ingredients together and form into two equal sized balls. Roll them out flat and spray your pie pan with cooking spray. Spread the one of the flattened dough balls on the bottom of the pan and then pour your filling in the center.
Take the other flattened dough ball and cut it into long strips. Lay the strips out on top of the filling.
Bake for 30-40 minutes or until golden brown.
Sprinkle with powdered sugar and garnish with more fresh berries.
