Summer is the time to enjoy local berries before they disappear at the end of the season. No better way to do that then toss them into a pie, making your way through strawberries in June with a strawberry rhubarb pie, and raspberries, blackberries and blueberries in July and August for berry pie or your morning compote over pancakes. But if you’re like me and you want to accommodate friends with a variety of allergies and attitudes towards animal products so that there’s room for everybody at the table, you might be hard pressed to work out a pie crust formula that doesn’t produce something anemic looking. The answer: try adding grape seed oil and something sweet and sticky like maple syrup or agave.
As it cooks, the pie will keep its vigor and vitality to match the vibrance of the delicious, nourishing summer berries. Serve this pie at a picnic with friends or an early summer family gathering so that everyone can grab a slice. Invite your neighbors over.
You can use the leftover pie crust to cut a shape with a cookie cutter to put on top of the pie. My favorites are the moon or a heart. —Soil Voz
1 1/2 cups
grape seed oil (not to be confused with grape seed extract!)
agave or maple syrup
In This Recipe
Fluff ingredients together gently, roll out and press into pie dish. Bake in 350* oven until light golden brown before filling it. I press foil onto it softly with some rice on top to keep bubbles from forming. You can reuse the rice for next time you par-bake, just keep it in a jar in your pantry.
For the fruit tart, add berries of your choice and top with crumble. Crumble:
3/4-1 cup almond flour
1 cup oats
1 cup brown sugar
dash of cinnamon
½ coconut butter (oil)
splash of almond extract and vanilla extract
Bake at 350* until the fruit is bubbling and topping is golden brown. You won't need a timer, just take it out when it is done.