Vegan Summer Berry Pie

Ingredients

For the Coconut Crust:

1/2 cup whole wheat four

1/2 cup all purpose flour

1/2 teaspoon baking powder

2 teaspoons TSP+ 1 raw cane sugar

1/4 teaspoon salt

7 tablespoons solidified coconut oil (should have the consistency of butter)

1 teaspoon apple cider vinegar

1/4 cup ice cold water

For the Berry Filling:

2 cups fresh blueberries

2 cups fresh raspberries

2 cups fresh blackberries

1 tablespoon lemon juice

2 tablespoons flour

cup sugar

Preparation

For the crust:

Whisk together flours, 2 tablespoons sugar, baking powder and salt in a large bowl.

Cut in coconut oil and blend/rub with fingers until the dough takes on a pebble-like texture.

In a separate bowl or measuring cup, combine vinegar and ice water. Slowly add liquids to the dry ingredients, until the dough just holds together without being too sticky.

Shape dough into a disc, wrap in plastic wrap and refrigerate for an hour.

After the dough has chilled, transfer to a pie plate, forming a decorative border by pinching the dough against the upper rim of the pie plate. Trim the edges and reserve extra dough.

For the berry mixture:

Combine ingredients in a large bowl, stir well to combine.

Pour the berry mixture onto the crust, pressing the berries down if necessary. Crumble the reserved dough over the berries and sprinkle with remaining teaspoon of sugar.

Bake at 375 for 45-60 minutes until the dough is a golden brown. Let cool before serving.