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rim if the edges start to brown too fast. For best results, cool on a wire rack for 30 to 60 minutes before serving. Cool completely before wrapping with plastic wrap. Store leftovers in the refrigerator. Double-wrap, and this pie will freeze well for up to 3 months.

Variation: For Mixed-Berry Pie, substitute 2 cups fresh blackberries, 1 cup blueberries, and 2 cups raspberries for all the blackberries.

BAKER’S BONUS

Although blackberries are best used fresh right off the vine, you can use them frozen in pie. Large grocery stores sell frozen IQF (individually quick frozen) blackberries in 1-pound bags. To make a blackberry pie with frozen blackberries, do not thaw the blackberries first. Add an additional ¼ cup unbleached all-purpose flour or quick-cooking tapioca pearls to the berry mixture before baking.

Raspberry Pie

Beautiful, plump red raspberries are cradled in a tender crust and baked to perfection. This vegan fruit pie would look striking in a lattice crust as the red raspberry juices bubble up from the pie vents!

Yield:

1 (9-inch) pie

Prep time:

60 to 70 minutes

Bake time:

50 to 60 minutes

Serving size:

1 slice

2 Flaky Piecrust dough balls (recipe

in Chapter 13)

5 cups fresh raspberries

1 to 1¼ cups plus 1 TB. unbleached

cane sugar

½ cup unbleached all-purpose

flour, or 4 TB. tapioca pearls or

quick-cooking tapioca

¼ tsp. ground nutmeg

1 tsp. pure vanilla extract

2 TB. cold nonhydrogenated vegan

margarine, cut into small pieces

1 TB. soy, rice, or almond milk

1. Preheat the oven to 375°F.

2. On a lightly floured surface, roll out Flaky Piecrust bottom and top (see Chapter 13 if you need a refresher), leaving enough overhang to fold underneath. Place bottom piecrust evenly in a 9-inch pie pan or ceramic pie dish. Fold top crust in ½ and place a kitchen towel over it so it doesn’t dry out.

3. In a large bowl, combine raspberries, 1 cup unbleached cane sugar (use up to 1¼ cups if raspberries are especially tart), unbleached all-purpose flour, ground nutmeg, and vanilla extract, tossing to coat. Pour into piecrust, and dot with cold vegan margarine.

4. Unfold top crust, and place over raspberry filling. Fold edges of top crust over and under bottom edges, and flute with your fingertips. Crusts can also be sealed with the tines of a dinner fork.

5. Brush crust with soy milk, and sprinkle evenly with remaining 1 tablespoon unbleached cane sugar. Cut small decorative vent holes into top crust using a knife or a very small cookie cutter.

6. Place the pie pan on a baking sheet, and bake for 50 to 60 minutes or until crust is golden brown and juices are bubbly. Place a piece of aluminum foil around the rim if the edges start to brown too fast. For best results, cool on a wire rack for 30 to 60 minutes before serving. Cool completely before wrapping with plastic wrap. Store leftovers in the refrigerator. Double-wrap, and this pie will freeze well for up to 3 months.

DOUGH-NOT

Frozen raspberries can also be used for this pie, but thaw them out first, and drain them well. Frozen raspberries give off lots of juice, which would make the pie very mushy. Add an additional ¼ cup unbleached all-purpose flour to the fruit mixture before baking.

Cool Blueberry Pie

This chilled pie is refreshingly delicious. Fresh blueberries are folded into a homemade filling made by cooking half the blueberries with sugar and thickener.

Yield:

1 (9-inch) pie

Prep time:

60 to 70 minutes

Bake time:

23 to 35 minutes

Serving size:

1 slice

1 Flaky Piecrust dough ball, 1 (9-in.)

Graham Cracker Crust, or 1

(9-in.) Shortbread Crust (recipes

in Chapter 13)

1¼ cups unbleached cane sugar

⅓ cup cornstarch

¼ tsp. ground nutmeg (optional)

5 cups fresh blueberries

1 TB. fresh lemon juice

1 tsp. lemon zest

1. Preheat the oven to 375°F.

2. If using Flaky Piecrust: on a lightly floured surface, roll out piecrust (see Chapter 13 if you need a refresher), leaving enough overhang to fold underneath. Place piecrust evenly in a 9-inch pie pan or ceramic