Best Ever Plantbased Berry Spinach Pie You Must Try At Home
Updated: Sep 14, 2022
Looking for a healthy pie? Search no more for a real plant based pie! Make your diet healthier with this amazing pie made with nutritious ingredients and sweetened with maple syrup. The pie crust of this weight watchers and vegan pie is made with healthy spinach and filled with delicious berries. This all time favorite holiday dessert is perfect for all seasons and a simple dairy free family dinner pie recipe for every special occasion. This amazing pie is super delicious, healthier and a perfect dessert to enjoy at any time of the day!
10 Tbsp Canola Oil
3 cups All Purpose Flour
3 Tbsp Maple Syrup
1/2 Tsp Salt
1/2 Tsp Cinnamon
1 Tsp Baking Powder
2 Tsp Vanilla Paste or Vanilla Extract
1 cup Spinach puree
3 cups fresh Cranberries
2 cups fresh Strawberries
2 cups fresh Raspberries
2 Tsp Vanilla Extract
2 Tsp Cornstarch
1/2 cup water (add to Cornstarch)
1/4 cup Water (add to the sauce)
4 Tbsp Maple Syrup
1 tbsp Canola Oil (for the cooled sauce)
1/2 cup of Raspberries for the cooled sauce
How To Make Spinach Puree
Wash and put the Spinach leaves into a Saucepan and allow to steam for 2 minutes.
Pour about 2 cups of cold water into a large bowl and transfer the steamed Spinach into the bowl
Drain the Spinach with hand and blend spinach with a high powered Blender until smooth and set aside
How To Make Berry Sauce
Place a Saucepan on a stove, combine the chopped Strawberries, cranberries, Raspberries and half cup of water together in a saucepan and stir continuously over a medium heat.
Dissolve the cornstarch with about 1/2 cup of water and stir in together with the other ingredients for the sauce.
Turn off the heat, stir in the maple syrup and allow it to cool at room temperature.
Allow the sauce to cool and stir in 1 tbsp of Canola oil and 1/2 cup of Raspberries.
Preheat your oven to 350° F. Combine the dry ingredients in a mixing bowl, place the bowl on the stand mixer and insert the dough hook, add gradually the spinach puree and other wet ingredients and knead until smooth and stretchy. Add a little flour if dough is sticky, add just 1 teaspoon at a time and add a little water if the dough is too crumbly. Put dough into a medium bowl, cover and keep in the refrigerator for 20 minutes.
Coat your work surface with flour and divide dough into two equal parts. Roll out one of the dough balls and transfer into a 28cm tart pan.
Dock the pastry dough with a fork to allow steam to escape while baking.
Par bake the pie crust in the preheated oven for 10 minutes and allow the pie crust to cool at room temperature.
Roll out the remaining pastry, cut off a piece to cover the whole pie and cut out some decorative holes on the pastry with your cookie cutter. Pour the prepared berry sauce into the pie shell and place the pastry carefully over the top to cover the pie.
Put the pie in the preheated oven and bake for 45 minutes (baking time vary) Allow pie to cool completely at room temperature before serving.
Keep the pie at room temperature within the first 12 hours after baking. Store the pie thereafter in the refrigerator and enjoy within the next 2 days. I usually warm this amazing pie after refrigerating for 10 minutes in the oven before serving.
Prep Time 35 minutes
Cooking Time 45 minutes
Total Time 1 hr 20 mins
Servings 10 slices