I love a good berry pie for spring and summer, but I wanted to make something even better. This copycat wild berry pop tart pie has a perfectly sweet and tart filling made from strawberries, blueberries, and raspberries. This double crusted pie is topped with the best purple and blue glaze that firms up and is just like a wild berry pop tart. This pie can be made completely gluten-free as well, making it the best pie to take to a summer cookout. Everyone can eat it, and no one will know it is vegan or gluten-free!
What You Need For This Vegan Pop Tart Pie:
- Strawberries, Blueberries, and Raspberries: I tried to look into what “wild berry” meant in the pop tart world, and it appeared to be these three berries.
- Organic Cane Sugar: For the filling and the crust.
- Cornstarch: To thicken the filling, so you don’t have a watery mess.
- All Purpose Flour, or Gluten-Free All Purpose Flour: This homemade vegan crust can be made gluten free very easily.
- Vegan Butter: Cold chunks are used for the crust.
- Vegan Powdered Sugar, Non-dairy Milk, Vanilla, and Food Coloring: Whisked together to make the glaze for the top.
I was asked recently what type of pie someone should bring to a summer BBQ and pool party. This Wild Berry Vegan Pop Tart Pie is the answer to that question. Everyone will seriously be delighted to eat a slice of this pie. It’s fun, beautiful, and incredibly delicious. All while being ridiculously simple. You can use a store-bought vegan crust, but this one is straightforward and so buttery and flaky! It would be really perfect for a 4th of July party too!
Why Should You Make This Triple Berry Pie?
- It is comically easy!
- So incredibly delicious.
- Adorable and such a crowd pleaser.
- Everyone will love you for bringing this to a party!
- Perfect for making ahead and keeping in the fridge until ready to serve.
Wild Berry Vegan Pop Tart Pie
A buttery, flaky, vegan double-crusted pie filled with strawberries, blueberries, and raspberries. Topped with the perfect pop tart glaze.
Ingredients
Vegan Crust
- 2 1/2 Cups All purpose Flour*
- 2 teaspoons Organic cane sugar
- 2 teaspoons Salt
- 2/3 Cup Vegan butter, cold
- 1/2 Cup Ice cold water
Berry Filling
- 3 Cups Strawberries, chopped
- 1 Cup Blueberries
- 1 Cup Raspberries
- 1/2 Cup Organic cane sugar
- 3 Tablespoons Cornstarch
- 1/4 teaspoon Salt
Vanilla Glaze
- 2 Cups Powdered sugar, vegan
- 2 Tablespoons Non-dairy milk, unsweetened I used oat milk
- 1/2 teaspoon Vanilla
- Purple and blue vegan food coloring**
Instructions
- Make the crust first. Add the flour, sugar, and salt to a food processor.
- Cut the vegan butter into chunks and add them to the food processor. Pulse for a few minutes, until the butter has been cut into the flour and the mixture resembles sand.
- With the processor running, pour the cold water into the top of the processor and let process until the dough comes together in a ball. Scraping down the sides of the processor as needed.
- Bring all the crust dough together into a ball, and then cut the dough in half. Put each piece of dough into some parchment paper, and then put it in the fridge for about 30 minutes to an hour.
- Once you have chilled the dough, make the filling. Combine all the filling ingredients in a medium-sized mixing bowl. Toss to combine everything, folding together until the berries are fully coated in sugar and cornstarch. Making sure you don't have any dry spots.
- Using an 8 or 9 inch pie pan, roll out each piece of the crust to about 1/8 inch thick circle. I like to roll out on the parchment paper, makes it easy to transfer. Place one piece of the crust in the bottom of the pie pan. Pressing it down into the pan. Trimming any excess that hangs off the side.
- Poke a few holes into the bottom crust with a fork, then pour the filling into the crust and smooth it out evenly.
- Transfer the top crust on top of the filling. Trim any excess crust, then seal the two crusts together with a fork, and/or fold the edges together. Cut a few slits in the top crust to let steam out.
- Chill the pie while you preheat the oven to 450 degrees(F).
- Bake the pie for 10 minutes, then reduce the heat to 350 degrees(F). Then bake for 15 minutes. Rotate the pie and bake for another 20-25 minutes or until the pie is golden brown.
- Let the pie cool on the counter for at least an hour, then once the pie is room temperature, glaze the top.
- Whisk together the powdered sugar, milk, and vanilla until smooth. Divide the glaze, using about 3/4 to make the purple glaze and about 1/4 to make blue. Whisk the food coloring into each until it reaches your desired color.
- Pour the purple glaze on top of the pie and then smooth out, covering the entire top. Then, drizzle the pie with the blue glaze. it
- Chill for another 2 to 3 hours, keep chilled until ready to serve!
Video
Notes
*This pie crust can be made gluten-free by replacing the all purpose flour with a gluten-free all purpose flour blend and 2 teaspoons of xanthan gum.
**I like MSDS and Watkins brand for vegan food coloring.
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