red wine berry pie

Cherry Berry Red Wine Pie! (vegan, dairy-free)


Aka March 14th. 3/14 –> 3.14

AKA a day that provides an indisputable excuse to make, buy, eat, and enjoy PIE! Are you celebrating with a “pizza pie” for lunch or dinner? Or how about a savory chicken pot pie? And/or, of course my favorite, a dessert pie. The first thing I think of when I hear the word “pie.” Dessert. A warm piece of luscious pie with a generous scoop of ice cream and a dollop of whipped cream (regular or dairy-free 😉 ).


In honor of this delicious day, I’ve made a classic berry pie with a boozy twist. Plus, it’s dairy-free! Being lactose-intolerant, I’m trying to cut out dairy. If you’re dairy-free or vegan, this pie is for you!! If you aren’t dairy-free or vegan, this pie is still for you! Because it’s scrumptious.

I used a mix of frozen cherries and frozen berries– strawberries, blueberries, and blackberries. Fresh berries are juicy and refreshing, but for baking, frozen work just as well. The fruit mixed with sugar, cornstarch, flour, lemon zest, cinnamon, vanilla and of course RED WINE bakes up into a thick, jammy, boozy, sweet cherry berry filling. Finger-licking good.. you know, if you eat it with your hands if any of it gets on your fingers.

My favorite way to devour enjoy pie is with a scoop of Trader Joe’s dairy-free vanilla ice cream and a dollop of coconut whipped cream. PERFECTION.

Ready to indulge?? I surely am! Lez go–>

Cherry Berry Red Wine Pie
Makes 1 9-inch pie, 8-10 servings

8 Tablespoons shortening
1 1/2 cups flour
1/2 tsp salt
1 Tablespoon sugar
2-4 Tablespoons cold water

8 cups mixed berries/cherries, fresh or frozen. Cut the cherries in half
1 cup granulated sugar
1/4 cup cornstarch
1/2 cup red wine, your favorite kind 🙂
1/4 cup flour
1/2 tsp cinnamon
zest from 1 lemon
1/2 tsp vanilla extract

1/2 cup flour
1/2 cup oats
1/3 cup light brown sugar
1/8 tsp baking soda
1/8 tsp salt
1/4 dairy-free butter, melted

1) First, let’s make the crust. In a medium-sized bowl, whisk together the flour, salt, and sugar. Then, using a pastry blender or two knives, cut in the shortening until it’s fully incorporated as little pea-sized-or-smaller pieces. Finally, add in the Tablespoons of water, one at a time. Work the water into the dough each time. You’re set when everything sticks together in a dough ball. If it’s too sticky, add more flour. If it’s crumbly or cracking, add a little more water.

2) Flatten the dough ball into a flat disc with your hands. Wrap it completely in plastic wrap and put it in the fridge for about an hour or up to a few days.

3) Next up, the filling! Into a measuring cup, whisk together the red wine, sugar, and cornstarch. Set aside.

4) In a large bowl, add your berries, 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.

5) Let’s prepare the topping! In a small-medium-sized bowl, add all the topping ingredients. Use a spatula to mix them all together. You’ll have a moist, crumbly mixture.

6) Preheat the oven to 425 degrees F.

7) While the oven is heating, let’s assemble the pie! Have your pie plate handy. Take the ball of dough out of the refrigerator. Allow it to sit out for about 20-30 minutes. Roll it out on a floured surface into a roughly-sized-and-shaped circle. You want it to be a little bigger than the size of your pie plate.

8) Roll the pie dough up onto your rolling pin and unroll into your pie plate. Trim any excess dough that’s overhanging the pie plate. Then crimp the edges if you’d like.

9) Give the berry mixture another stir. Then pour it into the pie crust. LOOK AT THAT!!

10) Lastly, sprinkle the crumbly oat topping over the berries.

OMG. If you aren’t salivating yet, you will once this starts baking and fills your home with the perfectly sweet berry pie smell..

11) Place the pie on a baking sheet (to catch any drips) and bake it in the 425 degree oven for 20 minutes. Then, lower the temperature to 350 degrees F and bake for another 50-60 minutes– until the berries are bubblin’. During baking, if the top of the pie is getting too brown, loosely cover it with foil while it finishes baking.

12) Cool the pie on a cooling rack.
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!

Looking for more pie on this beautiful PI day? Check out my two other favorites:
Bourbon Chocolate Pecan Pie


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