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
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