Vegan Blackberry Galette aka "pinch purses"

Prep time: 30 mins Bake time: 40 mins
Makes 4 small pinch purses or one regular pie sized bottom and top crust

Vegan Pie Crust:
2 cups of flour
3/4 cup of coconut oil chilled
1 1/2 tsp salt
1/2 cup of water
Tip: spices of nutmeg, cinnamon, and cardomom add a nice extra flavor

Filling:
4 cups of blackberries
1 cup of flour
1 cup of sugar (we used turbiano)
Prep time: 30 mins Bake time: 40 mins
Makes 4 small pinch purses or one regular pie sized bottom and top crust



Directions:
1) Mix flour and salt in a bowl with cold coconut oil and a pastry hook, break down oil into flour until resembles tiny little balls.

2) Pour in water and begin stirring in with your hands.

3) If it seems to try add tiny bits of water just until it sticks and then kneed until a nice ball shape.

4) Break into four sections if you are making purses, and into two if you are making a regular pie

5) Use rolling pin to roll out dough into circular shapes, if your working with little ones, show them how to turn it often to make a circle.

 6) Start oven at 350 degrees and begin to stir berries in separate bowl with sugar and flour, very gently

 7) After dough is rolled out, Pour 3/4 cup of berries onto flattened round dough circle

8) Pull up sides and pinch together dough at top to make a little pocket for the berries, resembling a "pinch purse" or drawsting bag.

 9) Place on baking pan with sides, just in case of spillage, and bake for about 40 mins or until crust is golden brown.
10) Individual pies without the tin are quite easy to make and to eat, so I hope you will try this recipe! You can also fill with apple pie, chicken pot pie, or even some marinara, or cheesy broccoli or even cheese and herbs.