This delicious vegan raspberry pie recipe was featured on Lifestyle Australia. It’s incredibly simple to make and the shortcrust pastry is crumbly and buttery, all the things we love about vegan baking. You can play around with the filling and add fresh grated ginger, blueberries, blackberries or even some mint leaves to garnish.
Here are some quick tips on how to achieve that perfect vegan pastry.
1. Make sure everything is super cold. All your utensils should be put into the freezer for 30 mins beforehand. Once you have lined your pie tin put the pastry back into the fridge for 30 mins to chill. This will help stop shrinkage.
2. When adding the filling, make sure it has cooled right down (even chilled) this will stop your pastry from going soggy on the bottom
3. Be prepared for shrinkage with your pastry. Make it a little larger than what you’re anticipating.Print