Last of the Summer Fruit Pie (vegan)

A rustic, free form pie filled with the last of our frozen summer fruits. Nectarines, peaches, strawberries and blackberries. Best served warm, with vegan vanilla ice cream!! This is the perfect dessert to begin the transition from summer into fall.

For the Vegan Pie Crust

The most important thing to know about making good pie crust is making sure everything is chilled very well! The flour, the butter, heck I even chill the food processor blade if I've got the time. This helps to ensure that the butter is broken down into tiny little bits instead of fully combining into a smooth paste. When the pastry is baked, the tiny bits of butter melt and steam, causing air pockets throughout the dough, hence the flakiness. So, cold is key!! 

2 1/2 cups all-purpose flour
1 cup Earth Balance vegan butter (chilled very well)
2-3 tablespoons ice water

In the bowl of a food processor, combine flour and earth balance. Pulse 15 to 20 times, just until the butter and flour resemble a sand like texture. Add water a tablespoon at a time, pulsing in between. Add just enough water so that when squeezed in the palm of your hand, the dough sticks together. It should look just a touch too dry.

Wrap dough in plastic wrap and refrigerate for at least 30 minutes. An hour is better.

For the Pie

Preheat oven to 400 degrees F.

3 cups chopped fruit (can be any combination; nectarines, peaches, blackberries, strawberries, etc.)
1/4 to 1/2 cup sugar (depending on the sweetness of the fruits you are using)
1/3 cup flour

Combine fruits, sugar and flour.

Once chilled, roll dough into a rectangle-ish shape. It really doesn't matter as this is a free form pie. A circle tastes and looks just as good. The dough should be about 1/4 cm thick. Transfer dough to a parchment lined baking sheet.

Pile the fruit mixture into the center of the dough. Gently fold up the sides around the fruit. Brush with vegan milk and sprinkle with raw sugar.

Bake for 35 to 40 minutes, until the crust is golden and the fruit is bubbling. Let cook at least 30 minutes.

Serve with vegan vanilla ice cream or vegan whipped cream!