Lazy January boysenberry pie with coconut oil crust

Crust (makes enough for two pies):
  • 2 cups all purpose/white flour
  • 1/4 cup coconut flour
  • 1/2 cup coconut oil
  • 6-8tbsp cold water
  • Pinch of salt
  • 2tbsp coconut sugar (optional; I didn’t use it, but add if you want the crust to be sweet)
  • 1-2tbsp soy milk
Berry filling:
  • 2 punnets (approx 500g) fresh boysenberries (or berries of choice)
  • 4tbsp rice malt syrup (/maple syrup)
  • 2tbsp coconut flour
  • 1tsp lemon juice
For the crust:
  • Preheat oven to 180ºC
  • Mix the all purpose flour, salt and coconut sugar (if using) in a large bowl
  • Add the coconut oil and mix until well combined, with no visible lumps
  • Slowly add the coconut flour into the mixture, one tablespoon at a time
  • Add the water in one tablespoon at a time and mix until the dough is well combined and sticky
  • Roll the dough into a ball, separate into two balls and place one on a wooden board. Place a layer of cling wrap over it and roll the dough into a circle large enough to fit the pie pan you’re using – approximately half a centimeter thick
  • Bake the crust for 10 minutes whilst making the berry filling
For the filling:
  • In a small pot; heat the berries, coconut flour, lemon juice and rice malt syrup for 3-4 minutes or until thickened
  • Place the mixture into the pie crust and flatten
  • Roll out the excess dough and cut into thin strips. Arrange over the pie crust in a lattice shape
  • Brush the top of the crust with some soy milk
  • Bake at 180ºC for 30-35 minutes or until golden brown

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