When I first set out to make this pie, I was sure I didn’t want it to have a traditional knead and chill crust, one that took time and a little too much effort for this particular week for me. Not wanting to forgo the crust completely, my mind turned to a crumbly, streusel topping that had rolled oats, brown sugar and lots of crunchy bits, which are always necessary. But that was for the top, right? What if we press that same dough into the bottom of the pie plate and call it a crust? Sold! I actually thought the bottom was going to turn into a soggy, liquid mess, especially since I didn’t have the forethought to bake the crust first before adding the filling (impatience at its best), but it ended up becoming a perfectly soft and sweet oatmeal cookie like crust for the burst of mixed berries that went into this berry streusel pie filling. Don’t get me wrong, if you are expecting the bottom to be crunchy, this isn’t your jam. But really, if you can have a pie filled with summer’s prettiest berries and a cookie-like top and bottom, who is going to complain?
I also knew when I first started dreaming up this berry pie that it had to have a topping of coconut whipped cream. Ever since discovering that full fat coconut milk whips up into a perfectly fluffy and creamy vegan whipped cream topping, I knew I would want to top a pie with it, stat. Don’t forget to chill the coconut milk for a good 8 hours before trying to whip it. If not, you will end up with a liquid-y, watery mess and you will have to start all over again. If you want a good tutorial with more information on whipping coconut cream, my girl Julia just posted a great one! Also, I did use frozen mixed berries for this, but I would highly recommend using fresh ones instead. My pie ended up having quite a bit of liquid in it, which I didn’t mind, but for more of a pie-like texture, fresh berries would hold up much better. Don’t be like me and make a huge liquidy mess when you try to cut the pie, lesson learned. As long as there are pretty berries and lots of whipped cream, my summer baking is off to a perfectly good start.
On another note, I am so happy to announce that I am a Rodelle Ambassador! As I’ve said many times, vanilla extract is my lifeblood and I usually add about double what a recipe calls for, so this is a perfect fit for me. Rodelle has some of the highest quality vanilla products I’ve tried and I can’t wait to incorporate more of their extracts into my baking (chocolate extract, I’m looking at you). I also love that Rodelle is really serious about providing a good product that starts with the grower. Good vibes=good vanilla beans!
- For the filling:
- 1 pound mixed berries (any variety, strawberries, blackberries, blueberries, etc.)
- 2 tablespoons cornstarch
- For the crust/topping:
- 1 cup whole wheat flour
- ⅓ cup all purpose flour
- ½ cup brown sugar
- ⅓ cup coconut oil
- 1 tablespoon vanilla
- ¼ cup maple syrup
- 1 teaspoon grated ginger
- ¾ cup rolled oats
- ½ cup almonds, chopped
- For the coconut whipped cream:
- 1 can full fat coconut milk, chilled for at least 8 hours (until mixture is solid)
- 1 tablespoon vanilla extract
- 2 teaspoons grated ginger
- ½ cup powdered sugar
- Preheat oven to 375 degrees. Grease a pie pan or round cake pan and set aside.
- In a medium bowl, toss the mixed berries with the cornstarch and set aside.
- In a large bowl, mix together all of the crust/topping ingredients, except for the oats and almonds. Press half of the mixture into the bottom of of the pan, fill with the mixed berries and crumble the rest of the dough on top. Sprinkle the oats and chopped almonds on top.
- Bake for 25-30 minutes, until filling is bubbly and topping is crisp. Remove from oven and let cool slightly before topping with coconut whipped cream.
- To make the whipped cream: In a large bowl, whip together (with a hand mixer or stand mixer fitted with the whisk attachment) the solid coconut milk, vanilla, ginger, and powdered sugar. Keep whipping until mixture is light and fluffy. Chill to make the mixture more solid and use to top pie.