Crust

• 2 ½ cup gluten-free flour (Bob's Red Mill 1 to 1 gluten-free baking flour was used for this recipe. Other brands can be used, but results may vary.)

• 1 tbsp granulated sugar

• 1 pinch of salt

• 1 cup cold vegan butter (cubed)

• ½ cup cold water

• 2 tsp apple cider vinegar

• ¼ cup freeze dried raspberries

Filling

• 3 cups fresh raspberries

• 1 cup fresh strawberries (sliced)

• ⅓ cup maple syrup

• ⅓ cup almond pulp (from almond milk)

• 1 tbsp tapioca flour

• ½ lemon squeezed

• 3 tbsp coconut sugar