Ocean’s Blackberry Pie

Just when I thought our summer on the Sunshine Coast could not get better Ocean Robbins and his sons came for a visit. My partner interviewed Ocean for her Unplug Podcast and as usual became fast friends. It was a blast hanging out with Ocean, River and Bodhi and catching up on the latest in the world of healthy food and teenage pop culture. Ocean was taking a break from his work with The Food Revolution Network, an organization he started with his Dad, John Robbins. They have created a hugely successful and growing online-based education and advocacy-driven initiative committed to healthy, sustainable, humane and conscious food for all. I highly recommend you check out the huge online event the run every year called the Food Revolution Summit where all the leaders in the food movment share their thoughts on how to heal our bodies and our world through food.


Ocean and the boys were on a 3 week coastal holiday checking out exciting things from their home in California to Whistler. One of the things the boys were really interested in was picking blackberries. They were really good at picking (and eating them) and were pretty much purple from head to toe at the end of each day. Ocean announced on the second day after an extraordinary picking adventure that he was going to make a blackberry pie. Music to my ears, especially since I have never made a fruit pie and was eager to learn how. He said it was not an old family recipe but he made fast work of putting together a huge and delicious pie that we enjoyed just before bed. I know the science says going to bed on a full stomach is not ideal but I think the rules change if it’s homemade pie from freshly picked berries. I wanted to share the recipe with you, check it out below.
Ocean’s Blackberry Pie 
*This recipe makes a HUGE pie*

Crust Ingredients:
2 1/2 cups whole wheat flour
1/2 cup coconut oil, melted
1/4 cup water
1/2 teaspoon sea sal
1/2 teaspoon vanilla


Preheat oven to 400F. Mix together in a large bowl adding more water if it feels too dry and more flour if it feels too sticky. Spread to sides of pie dish. Bake 8-10 minutes and remove from oven setting aside.</h3>

Filling Ingredients:
8 cups blackberries (raspberries, strawberries and blueberries would be just as great)
1/2 cup maple syrup
1 cup GMO free cornstarch
1/2 teaspoon sea salt

Mix in a large bowl and then pour into prepared pie crust. Bake 40 minutes at 400 degrees. Allow to cool and ENJOY!
you Ocean for the pie and the recipe and thank you Bodhi and River for picking so many blackberries!

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