Vegan Balsamic Beet Berry Pie

If i see a pre-packaged food item in the grocery store, I generally scan over the ingredients and just make whatever it is at home from scratch because it’s usually cheaper and I know exactly what is going into it. One thing that I am obsessed with but I haven’t been able to perfectly recreate is the white wine balsamic beets by Love Beets. They’re pre-cooked and they have so much flavor that they almost don’t even taste like beets anymore. I tossed mine with some sweet fruit to make a complex, sweet and savory pie.

I always associate Easter with pie and this makes for the perfect spring dessert. I made this with fresh fruit as it is becoming readily available everywhere so I’m not sure how it would turn out using frozen. You can play around with what kind of cheese or herbs you want to add on top and even experiment using other kinds of berries, as long as the measurements equal three cups. Another great addition for a more robust flavor would be red onions or green scallions. This recipe will make two six inch pies or one full size pie.

balsamic beet berry pie in a red and white dish next to a few berries

Vegan Balsamic Beet Berry Pie

Recipe Type: Sweets

YIELDS 1 12” or 2 6” pies

PREP TIME 30 min

COOK TIME 45 min

TOTAL TIME 01 hour 15 min

For the crust:
2 cups all purpose flour
1/2 tsp sea salt
1 tbsp cane sugar
1/2 cup vegan butter
1/4-1/2 cup cold water
For the filling:
1 cup fresh strawberries, chopped
1 cup fresh blueberries
1 cup balsamic beets, chopped
1/2 cup cane sugar
2 tbsp corn starch
pinch sea salt
2 tbsp lemon juice
To top:
1 tbsp vegan feta crumbles
fresh basil to top

Directions

1. Prepare the pie crust. Add flour, salt, and sugar to a food processor and pulse a couple times. Add butter and pulse a few more times until it looks crumbly.

2. Slowly add the water and pulse until a dough ball forms. You may not need to use all of the water. The dough should stick together, but not to your hands.

3. Roll the dough out onto a floured surface until it is about an inch larger than the pan you’re using. Place the dough into the pie pan and crump the edges.

4. Refrigerate the pie crust for 30 minutes and preheat oven to 375°F.

5. Use a fork to pierce a few holes into the bottom of the pie crust. Place in the oven and bake for ten minutes.

6. While the crust is baking, prepare the filling. Add all ingredients to a bowl, mix well, and set aside until crust is done baking. You will notice the fruit start to release their juices.

7. Remove crust from the oven. Using a slotted spoon, scoop the filling into the crust. The slotted spoon will assure your crust won’t get soggy.

8. Top with feta crumbles and bake for another 30–35 minutes, until crust is golden brown.

9. Remove from oven and top with fresh basil.

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Photo: Lauren Sacerdote