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Easy Homemade Vegan + Gluten-Free Berry Red Wine Pie Recipe

berry red wine pie recipe vegan gluten-free

Jammy, boozy, lusciously sweet berry pie. This easy homemade vegan + gluten-free berry red wine pie recipe tastes like an elevated yet classic berry pie with something extra thanks to velvety red wine. All nestled in a flaky buttery crust. You’d never know it’s vegan, gluten-free, and dairy-free.

berry red wine pie recipe vegan gluten-free

Pi day pie, fresh from the oven!

Pi day (March 14th, aka 3.14) marks the beginning of spring pie season, at least in my opinion.

Any excuse to make and eat pie, really, is a day worth celebrating.

Especially with an easy homemade vegan + gluten-free berry red wine pie.

The magic of pie

I know pie won’t actually solve challenging issues, but I do believe it can enhance any day. Pie is comforting. It’s a labor of love. It’s meant to be enjoyed with others (though having a pie to yourself sounds dreamy too).

There’s something magical about pie. It is unlike any other dessert. And can be so versatile. Maybe you’re not a sweets person and you like savory pies. Or you favor cream pies or fruit pies. Chocolate pies. Key lime pies.

So today, we’re making a berry pie with a boozy twist. It’s an easy homemade vegan + gluten-free berry red wine pie.

The berries

In this pie, I used frozen blueberries, blackberries, and cherries. Keep everything frozen until you’re going to use it in the pie (in other words, don’t thaw first). You can also use fresh berries, or any similar berries, fresh or frozen, depending on what you can find.

Thick, jammy, boozy, sweet

We’re taking it up a notch with the addition of RED WINE! Because adding red wine can only make it better. And feels necessary. The actual alcohol will bake out during baking, making the pie kid-friendly, too. But the luscious flavor adds depth to the pie. The fruit mixed with sugar, arrowroot flour, flour, lemon zest, cinnamon, vanilla and red wine bakes up into a thick, jammy, boozy, sweet berry filling.

You’ll want to lick your plate after eating a slice. It’s that kind of pie filling.

Undetectably vegan, gluten-free, and dairy-free

This berry red wine pie is unbelievably vegan-friendly, gluten-free, and free of dairy!

What does that mean? What that means is – if you CAN eat dairy/animal products/gluten, you can eat this pie. If you CANNOT eat dairy/animal products/gluten, you can still eat this pie. Pie for everyone!

Truly, no one will know this pie is vegan, gluten-free, and dairy-free.

The, um, cherry on top

The proverbial cherry-on-top is to serve the pie with a scoop of your favorite ice cream (I recommend Oatly vanilla). And if you have maraschino cherries, topping your ice cream with one of those would be DIVINE! For an actual cherry on top.

What you’ll need

Here are some of the items I use in this recipe that I buy online. If there’s something else you’re looking for, DM me and I will help find it:

Easy Homemade Vegan & Gluten-Free Berry Red Wine Pie Recipe

Let’s make it!

Show off your creations! Share photos on Instagram (or your favorite social media platform) and tag @FetchingGoodies and hashtag #FetchingGoodies. I love to see + share what you make.

berry red wine pie recipe vegan gluten-free

Easy Homemade Vegan & Gluten-Free Berry Red Wine Pie Recipe

Jammy, boozy, lusciously sweet berry pie. This pie tastes like an elevated classic berry pie with something extra thanks to velvety red wine. All nestled in a flaky buttery crust. You'd never know it's vegan, gluten-free, and dairy-free.
Course Breakfast, Dessert, Snack
Cuisine Dairy-free, Gluten-free, Vegan
Servings 8 people

Ingredients
  

The Crust Part

  • 496 g King Arthur measure for measure gluten-free flour 4 cups
  • 3/4 tsp baking powder
  • 1 tsp sugar
  • 3/4 tsp salt
  • 4 oz vegan butter (cold) 1 stick
  • 4 oz vegan shortening 1/2 cup
  • 240 ml cold water (measure and then put in fridge to get cold) 1 cup

The Filling Part

  • 8 cups berries for example, 4 pints of blueberries (fresh or frozen)
  • 198 g granulated sugar 1 cup
  • 32 g arrowroot starch (or cornstarch) 1/4 cup
  • 31 g King Arthur measure for measure gluten-free flour 1/4 cup
  • 120 ml red wine (I get my vegan wine from Thrive Market – see notes) 1/2 cup
  • 1/2 tsp cinnamon
  • 1 zest of 1 lemon
  • 1/2 tsp vanilla extract

The topping

  • 1 tbsp almond milk
  • 1 tbsp sugar

Instructions
 

The Crust

  • In a large bowl, sift together the crust ingredients: King Arthur measure for measure flour (496 g), baking powder, sugar, and salt.
  • Add in the cold butter and shortening. Use a pastry cutter or two knives to cut the butter/shortening into the dry ingredients. Keep cutting the shortening in and mixing until you have small crumbs– pea-sized or smaller.
  • Add in cold water, 1 tablespoon at a time. You might not need all the water. Lightly knead the dough with your hands. Keep adding water until the dough holds together in a ball. It’s too dry if the dough is cracking (add a touch more water), but too wet if the dough is sticky (add a touch more flour).
  • Split the dough in half. Wrap both halves in plastic wrap and refrigerate for about in hour (or longer, up to two days). If you refrigerate longer than 1 hour, leave the dough out on the counter for a little longer before rolling it out. While the dough chills, prepare your berry filling.

The Filling

  • Pour the red wine into a small bowl. Add the sugar and arrowroot flour. Whisk all together, and set aside.
  • In a large bowl, add your berries, gluten-free flour, cinnamon, lemon zest, and vanilla extract. Stir it all together.
  • Give the red wine mixture one more good whisk and then pour it over the berry mixture. Use a spatula to get all the red wine out of the measuring cup (no drop left behind!) Mix all together, and set that aside.

Assemble the Pie

  • Preheat the oven to 425 degrees F.
  • While the oven is heating, assemble the pie. Have a pie plate handy. Take 1 ball of dough out of the refrigerator. Using a rolling pin, roll it between two sheets of wax paper. Try to make it roughly in the shape of a circle. You want it to be a little bigger than the size of your pie plate.
  • Remove the top layer of parchment paper. Flip the crust into the pie plate, so that the remaining parchment paper is now on to. Peel that layer of parchment paper away. Lightly press the dough to take shape of the plate. If you have any large amounts of crust hanging over the edges, gently trim the extra.
  • Give the berry filling another good stir, then fill the pie crust with the filling and even it out with a spatula.
  • Take out your remaining pie crust dough from the fridge. This is your top crust. Roll it out the same way you rolled out the bottom crust.
  • For solid top crust: If you want a solid top crust, you can place it on top of the pie by by removing the top layer of parchment paper, flipping it onto the pie filling, and removing the remaining parchment paper. Gently trim any extra crust overhang. Crimp the bottom and top pie crusts together with your fingers. Cut a few slits in the top crust to allow the steam to release from the pie while baking.
  • For lattice top crust: If you want to do a lattice top, like in the photo, use a knife to gently cut even strips of pie dough– about 1/2-3/4 an inch wide.
  • Think about your circular pie as having 4 sides. I’m going to call each strip of pie dough by a number.
    Lay strip 1 of dough along the left, outermost edge of the pie. Lay strip 2 perpendicular to strip 1– along the top outermost edge. The end of strip 2 should be laying over the end of strip 1.Take strip 3 and lay it parallel to strip 1, leaving a little bit of space so that the berry mixture shows through. The end of strip 3 should be laying on top of and perpendicular to strip 2.Before laying strip 4, peel back strip 1 by taking the loose end and folding it back on top of itself. Lay strip 4 parallel to strip 2, again leaving space for berries to show. Strip 4 should be underneath strip 1 (that’s why you peeled it back) and on top of strip 3. Fold strip 1 back down so that it’s on top of strip 4. Now, fold back strip 2, from the loose end, so that it’s folded on top of itself. Lay strip 5, parallel to strips 1 & 3, so that it’s under strip 2 (that’s why you folded it back) and on top of strip 4. Fold strip 2 back down so that it’s on top of strip 5. Continue this under-over process until you’ve covered the pie. It sounds much more complicated than it actually is, I promise. Lastly, crimp the edges together with your fingers. I’m using a pie crust that already has an edge shape, so I followed the lines of the pie plate.
  • Brush the top of the pie with the almond milk and sprinkle with sugar. This will help the crust to become golden brown in the oven.
  • Cover the pie with aluminum foil. Place it on a large baking sheet to catch any drips. I like to line the baking sheet with foil too – for easy clean up.
  • Bake in your 425 degree oven for about 30 minutes. Then, remove the foil, and bake another 20-30 minutes, or until crust is brown and berries are juicy.
  • Cool the pie on a cooling rack or hot-pad.
  • After about 30 minutes, feel free to serve the pie warm! Mmmmmm warm….you know fresh from the oven is my favorite. Or, allow it to cool completely (still wonderful). If you aren’t serving it right away, cover it with foil or plastic wrap and place it in the fridge until you’re ready to serve. You can warm it up in the oven or microwave, or enjoy as-is!

Notes

I’ve included both the volume (cups) and weight (grams/ounce) measurements in the recipe. I highly recommend baking by weight (i.e. 120 grams per cup of flour, rather than 1 cup of flour). It’s more accurate, consistent, and results in fewer dishes! 
Gluten-free option: For gluten-free, I use + recommend using either King Arthur measure-for-measure gluten-free flour. or Bob Red Mill’s Gluten-free 1-to-1 baking flour.
For vegan butter, I use + recommend soy-free earth balance sticks or country crock olive oil blend butter sticks.
Thrive Market is one of my favorite online specialty markets for vegan and gluten-free ingredients, snacks, wine, and even household products, etc. This is the vegan red wine I used in this recipe. If you want to try them out, you can take 40% off your first order with this link
Keyword Easy Homemade Berry Pie
berry red wine pie recipe vegan gluten-free

Note: This post contains affiliate links, which means I may earn a small commission if you make a purchase through these links. This is at no additional cost to you and helps support my small business.

Did you make this recipe? Share photos on Instagram (or your favorite social media platform) and tag @FetchingGoodies and hashtag #FetchingGoodies to show it off. I’ll share it on the Fetching Goodies Instagram stories, too. 🙂

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