Vegan Blackberry Pie

I decided to try my first non shortening, no trans fat, vegan pie crust and it turned out splendidly. I've never had a pie crust that was this cooperative with me until this recipe. Below is the link to the step by step video for making it. Instead of vegetable oil I used EVOO (extra virgin olive oil).

This pie crust was solid, held together perfectly without falling apart when cutting into it, while still achieving flawless flakiness

I thought it would be oh so ironical of me to put apples on the top of my blackberry pie

The second apple cut out bled a bit, so I just termed the deviant apple a muffin

http://www.anyrecipe.net/dessert/recipes/piecrust_without_shortening.html

http://allrecipes.com//Recipe/blackberry-pie-i/Detail.aspx

(I added cinnamon to berry mixture)

Revisions for next time baking this pie:

• Add teaspoon of sugar to crust recipe
• Use a little less than one half cup of flour for the berry mixture instead of full half cup (berry mixture was a little too creamy)
• Make bottom crust a little bit thicker

Other than these revisions, the pie was one of the best I've ever made.