Vegan Berry Pie with Sugar Cookie Crust

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Celebrate National Pi day with this Vegan Berry Pie with Sugar Cookie Crust. You’ll love the lightly sweetened berry filling between a whole wheat, flaky sugar cookie crust. Hey, if you’re into vegan creamy pie recipes, you are in the right place. Check out my Vegan Chocolate Meringue Pie. It’s a beauty.  Or there’s also my Vegan Pecan Pie which is always gives everyone that “deer in the headlights” look. Oh yeah.

Vegan Berry Pie with Sugar Cookie Crust

I would love to tell you what a math buff I am. The thing is, I’m a true fan of math. Even more, I really admire people who are great at it. But for me? I’m a work in process. I think I’ll come back in another life as a physicist, but for now, I’m happy to follow Neil DeGrasse Tyson on Twitter.

But today is a day to celebrate National Pi Day. Why? Because it’s March 14. Get it? 3/14? The first three digits of the pi formula is 3.14 and that’s followed by a whole long string of numbers, none of which I have memorized.

So, in honor of this day of celebration, I’m sharing with you my Vegan Berry Pie with Sugar Cookie Crust. Yes, it’s true, I look for any reason to eat vegan pie.

Why You’ll Love Vegan Berry Pie with Sugar Cookie Crust

I made that filling full of berries and added a little bit of sweetener on top of it. Because the berries are naturally sweet and I wanted to bring out the flavors. I also used a whole wheat sugar cookie dough to make the crust. That way you feel like you’re getting something healthy out of this delicious dessert!

These Vegan Gingerbread Whoopies Pies are now my favorite source of delicious creamy filling.

But let me not forget to discuss the gingerbread cookie part of this recipe. First of all, molasses. You either love it or you hate it. Actually, I don’t believe anyone yet who says they hate molasses. It’s good stuff and it does a cookie good.

Also, this recipe is made with some of the best gingerbread spices around, like ground ginger, ground cloves, and more. I think Shawn loves anything with ground cloves in it, so you can imagine how much he loves these cookies.

Now, the combination between the gingerbread cookies and the cream cheese filling? It’s to die for. I don’t understand why that’s a thing because I’m not sure if you had the choice between these vegan gingerbread shoppe pies and death that you would actually choose the whoopie pies. I mean, death. It’s so final. But it’s still a really awesome cookie and one I think you would choose to go back to time and time again!

Change Up This Recipe

Look, you know you want to. Right? You want to try something a little different with this recipe. It’s ok. It won’t hurt my feelings. In fact, I encourage it. Playing around and changing up a recipe is one of my favorite things to do! Here are ideas for changing this vegan gingerbread whoopie pies recipe:

  • Add a tablespoon (or two) of cocoa powder to the crust for spicy and chocolate
  • Dip the sides of the whoopie pies in sprinkles for a festive look
  • Replace half of the vegan butter with peanut butter for a nutty cookie
  • Use peanut butter in place of the cream cheese to make a nutty filling (I’m into the peanut butter here!)
  • Sprinkle some freshly ground nutmeg over the sides of the filling for extra nutmeg flavor

You can serve these vegan gingerbread whoopie pies with a tall glass of plant-based milk (preferably vanilla flavored). They go perfectly paired with that. They also make a great contribution to any holiday treat packages you’re sharing with friends or family.

Vegan Berry Pie

We hope you love this Vegan Berry Pie with Sugar Cookie Crust as much as we do. If you decide to make the recipe, take a photo, share it with us using #namelymarly on Instagram. We LOVE seeing your creations!

5 from 1 vote
Vegan Berry Pie with Sugar Cookie Crust
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Vegan Berry Pie with Sugar Cookie Crust
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 
A favorite Vegan Berry Pie with Sugar Cookie Crust recipe includes a lightly sweetened berry pie layer on top of a whole wheat sugar cookie crust.
Course: Dessert
Cuisine: American
Servings: 12
Calories: 276 kcal
Author: Marly
Ingredients
  • For the Sugar Cookie Crust:
  • 1 cup almond flour*
  • cup whole wheat flour
  • 1 teaspoon baking powder
  • ½ cup coconut sugar
  • 1 tablespoon ground flax seeds
  • 1 tablespoon cornstarch
  • 5 tablespoons coconut oil
  • 5 tablespoons water
  • 3 tablespoons vodka**
  • For the Blueberry Pie Filling:
  • 5 cups mixed berries frozen***
  • 1/3 cup coconut sugar
  • 2 tablespoons whole wheat flour
  • ½ cup chia seeds
  • Pinch of salt
Instructions
  1. In a food processor, combine the almond flour, syrup, flax egg, coconut oil, vanilla, baking powder, and salt. Pulse for several seconds, until a ball forms.
  2. Roll into two balls, cover with plastic wrap and place in the fridge for about 20 minutes.
  3. Heat your oven to 350F. Spray a pie pan with vegetable spray.

  4. Remove one of the dough balls from the fridge and place it between two sheets of plastic wrap. Roll the dough into a large circle, a little larger than your pie pan. Gently transfer to your pie pan.
  5. Bake for about 10 minutes.
  6. In the meantime, roll out the second ball of cookie dough until about 1/4 inch thickness. Use a cookie cutter to cut pieces for the top of the pie. Set these pieces aside.
  7. Place the blueberries, coconut sugar, and flour in a saucepan. Bring to a boil then reduce heat to simmer for several minutes, until a thick sauce forms. Remove from heat and add the chia seeds and pinch of salt.

  8. Pour the blueberry filling into the pre-baked pie crust. Top with cookie cutouts and bake for 20 - 25 minutes, until the top is golden brown.
Recipe Notes

* If you don't have almond flour, place 3/4 cup raw almonds in a blender and pulse until flour consistency ** Vodka creates a flakier crust because it makes the crust moist enough to roll, but evaporates out in the baking process. If you don't want to use vodka, just replace it with water, but the crust may not be as flaky *** I used frozen blueberries, blackberries and raspberry mix

Finally, my food blog friends and are got together to celebrate the joys of Pi Day. I’m so excited to share with you these fun recipes. Some of them may not be vegan or even vegetarian. Feel free to reach out to me if you’d like ideas for veganizing them.

Celebrating National Pi Day (3.14) with a whole host of pie recipes, including my Vegan Blueberry Pie with Sugar Cookie Crust

If you’re a pie fan like, me then I know you’re going this 21-pie salute to the National Pi Day Celebration!

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Whatever pie you’re drooling over, enjoy!

Updated by Marly · Permalink

4 Responses to Vegan Berry Pie with Sugar Cookie Crust


  1. I love a good fresh berry pie, and I love the idea of using chia seeds as a thickener for the filling!

    • Thanks, Kara! I agree, using chia seeds works so nicely for pies!

  2. In the directions for the vegan berry pie, it says syrup, but in the list of ingredients it doesn’t call for it. I’ve looked over it a few times. Am I missing it or was it forgotten in the ingredients. Looking forward to your reply

    • Thanks, Nancy. I was experimenting with different sweeteners before landing on coconut sugar. The recipe is fixed now. However, if you’d rather use a syrup sweetener, like maple syrup, just replace the coconut sugar with the same measurement. Hope you love it!

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