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Do you have a special someone out there who you really want to blow away with your baking skills? May I suggest these beautifully braided Vegan Raspberry Mini Pies. They are gluten-free, plant-based, naturally colored and lovely to look at.
If a pink raspberry lattice pie crust doesn’t scream Valentines Day, then I don’t know what else could…well, maybe a deliciously decadent box of valentines truffles and cookieswould fit the bill too, but thats beside the point 😛
Pies aren’t really an Austrian thing, but I absolutely love making them. There’s something so relaxing and pleasant about braiding up these beautiful lattice pie crusts. I don’t know why but it’s so satisfying, and I feel like I’m getting better each time. You can probably expect more of this braided baked action in the future…maybe a tutorial video?
Judging by the looks of these, they make for a great valentines day treat, whether as a gift or as a fun baking experience with your family and friends.
How to lattice crust
I haven’t done too many lattice pie crusts before. This is actually my second attempt and I am pretty happy with the results. It is a form of art and I absolutely love creating art from food.
- Roll out dough into a 10-12 inch circle, size depending on the size of your pie dish.
- Cut the dough into thin strips varying from 1/2 to 1 inch depending on how big you want them. For these mini pies I used 4-5 inch ramekins (the small white soufflé bowls), so I made the dough strips a bit thinner.
- To create the braid cut three of the longer strips into halves. Braid three of the new thinner strips together. Do the same with the other three strips.
- Lay 3 strips and one braid vertically and evenly spaced on top of the pie filling.
- Lay 1 strip (and a braid) at a time horizontally under and over the vertically laid strips to create that weave pattern.
- Trim leftover dough and crimp the edges against the bowl. Brush with egg wash (egg whites + dairy-free milk) or just milk (for vegan) and sprinkle with crystalized sugar if preferred.
Don’t be afraid to create your own unique lattice crust. Be creative, make more braids or use a pastry cutter to make different designs. It’s easier than it might look 🙂
If you are intrigued, I’d love to see what you come up with :). As always, don’t forget to tag @delight.fuelor simply comment below.
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Yield: 3 mini pies
Prep Time: 40 minutes
Cook Time: 40 minutes
Additional Time: 30 minutes
Total Time: 1 hour 50 minutes
Do you have a special someone out there who you really want to blow away with your baking skills? May I suggest these beautifully braided Vegan Raspberry Mini Pies. They are gluten-free, plant-based, naturally colored and lovely to look at.
Ingredients
Crust
- 2 ½ cup gluten-free flour (or regular flour)
- 1 pinch of salt
- 1 cup cubed cold vegan butter (butter for non-vegan)
- 1/2 cup cold water
- 2 tsp apple cider vinegar
- ¼ cup freeze dried raspberries
- 1 tbsp coconut sugar or granulated sugar (optional)
Filling
- 3 cups fresh raspberries
- 1 cup fresh strawberries (sliced)
- ⅓ cup maple syrup
- 1 tbsp tapioca flour
- ½ lemon squeezed
- 3 tbsp coconut sugar
- 1/4 cup leftover almond pulp (optional)
Instructions
1. In a food processor add freeze dried raspberries and process into a fine powder.
2. In a large bowl combine flour, raspberries, sugar (optional) and salt. Add cubed cold butter and incorporate it into the flour using a pastry cutter. It will resemble coarse sand. Add in the water and vinegar and combine with a spatula. Knead the dough with your hands until it holds together. Wrap dough with plastic wrap and refrigerate for an hour.
3. In the meantime prepare the raspberry/strawberry filling. In a medium sized bowl combine all ingredients and let sit.
4. When you are ready to use the dough, roll ¼ of the dough out (⅛ inch thick) into a 8-10 inch circle onto a floured surface. Place dough into 3 4-5 inch ramekins. Press it lightly into the dish and up on the sides. Trim the edges of the crust and crimp the dough using your fingers
5. Fill the pie with the berry filling and preheat oven to 375 F.
6. To prepare the lattice top crust, roll out the rest of the dough until ⅛ inch thick. Slice into 1 inch strips using a knife. Place the strips on top one at a time and weave them in and out of each other. Crimp the edges and brush with some extra vegan butter and sprinkle off with some extra granulated or coconut sugar and place in the oven for about 40 minutes. Allow your pie to cool for at least 30 minutes before serving.
7. Serve with fresh berries and ice cream if preferred.
8. Store leftovers in an airtight container in the refrigerator for up to 3 days.
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