What to Do with Foraged Berries? Bake a Vegan Pie!

ĎTis the season to forage! If you have a mulberry tree, wild raspberries, or other fruits in your back yard, why not utilize them? Over the weekend, my boyfriend and I spent an hour or so doing some serious backyard foraging. Our efforts yielded impressive results in the form of a heaping bowl overflowing with juicy mulberry and blackcap raspberry goodness!

What do you do with that many fresh berries? Why, bake a pie of course! Pies are simple to make, and oh so delicious! With locally foraged berries, you can be more confident in the purity of your crop. That’s more than one could say about the flavorless goliaths in the supermarkets. If you don’t have berries on your own land, use this virtual tool to help you find publicly accessible wild foods!

However, there was one caveat; we had set out to bake a delicious pie, but I was on a detox that banished gluten and dairy from my diet. Everything that makes pie so traditionally wonderful–butter, flour, cream– was out of the question. Luckily, we devised a simple gluten-free, dairy-free recipe so I could still enjoy the fruits of our labor. The crust is super simple, and turns out to be very similar to a graham cracker crust. Yums! Feel free to interpret the recipe with other types of berries, sugars, flours, etc.

Here are some popular gluten-free flours…

Foraged Mulberry Blackcap Crumb

(This recipe can be altered to accommodate whatever berries you have on hand.)


1 1/2 cups blanched toasted almonds

1 1/2 cups toasted pecans

1 cup rolled oats (gluten free)

1/2 tsp. salt

1/2 tsp. cinnamon

1/2 cup grapeseed oil/coconut oil

1/2 tsp. vanilla extract

2 Tbsp. maple syrup (or more to taste)


4 cups of freshly harvested berries ( we used 1/2 mulberries, 1/2 blackcaps)

1/4 cup maple syrup (or more to taste)

1/2 tsp. vanilla extract

1/2 tsp. cinnamon

2 Tbsp. corn starch (non-GMO)

Preheat the oven to 375 degrees Fahrenheit.

Process the almonds, pecans, and oats in a food process or coffee grinder until smooth. Or, if you prefer, you can purchase bags of almond, pecan, and oat flours at specialty shops.

Transfer nut/oat meal into a medium bowl. Stir in salt and cinnamon.

Pour oil, syrup, and vanilla over dry ingredients and mix thoroughly. It should have the consistency of a good graham cracker crust. Reserve 1/3 cup for later.

Press remaining crust into a pie plate with your fingers. Make sure the crust is thin so it will crisp.

Bake the crust for 20-25 minutes, or until golden.

While the crust bakes, mix berries with maple syrups, vanilla, cinnamon, and corn starch. Add more syrup to taste, or experiment with other sugars if you like. Let it macerate.

After 25 minutes, pull the crust out, pour in the berries, and sprinkle the remaining crust mixture evenly over the top.

Bake pie for 30-40 minutes. Remove when top crust is golden. Let cool completely. Serve room temperature or cold. Enjoy with some fresh coconut whipped cream!

Note: Never harvest any wild foods, berries included, that are unfamiliar to you and always follow responsible foraging practices. Check out†this excellent book on backyard foraging if you want to learn a little ( or a lot) more about what may be edible on your own property!

Love almonds? This looks flourless almond torte looks pretty delicious too…

New to foraging? Learn how to cook with wild plants…



Jeanne Rogers
Jeanne R4 years ago


Elena T.
Elena Poensgen4 years ago

Thank you :)

Genoveva M.
Genoveva M M4 years ago

Thank you Jordyn sounds delicious.

Tim C.
Tim C4 years ago


Martha Nieto
Martha Nieto4 years ago


Elena T.
Elena Poensgen4 years ago

Thank you :)

Christine Stewart

Thank you for a crust recipe that avoids palm oil (many vegan margarines/ shortenings contain palm oil, which is the biggest cause of rain forest destruction and orangutan deaths . So far, coconut oil is not linked to deforestation- and it smells and tastes great.

Eternal Gardener
Eternal Gardener4 years ago

Foraging for sweet treasure :)

Fred Hoekstra
Fred Hoekstra4 years ago

Thank you Jordyn, for Sharing this!

Michael H.
Mike H4 years ago

thanks for sharing