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If you’ve never tried loganberry pie, you’re in for something unusually sweet, tart, and wildly nostalgic. This article shows you how to make the perfect plant-based version of this summer classic, from crust to filling, using simple ingredients and a lot of love. Along the way, we’ll talk about where this berry comes from, how you can turn it into jam or a drink like this bold Loganberry Drink, and why it deserves a permanent spot in your pie rotation. Whether you’re a seasoned baker or a weekend kitchen explorer, this guide will walk you through every savory-sweet step.
My First Slice of Loganberry Pie
A memory baked into every slice
When I first moved to Portland, I didn’t know a single thing about loganberries. Honestly, they sounded like something from a British novel. But back when I was catering a summer garden wedding in the Willamette Valley, the bride’s grandmother handed me a small Tupperware of what she said was “a near-lost family tradition.” Inside? Homemade loganberry pie.
The crust was golden and flaky, and the filling—my goodness. It wasn’t just fruity; it was layered. The sweetness danced with citrusy tartness, unlike anything I’d ever tasted. It made my usual cherry or rhubarb pies feel one-note. That slice haunted me for days. The next weekend, I hit the Saturday market, hunted down fresh loganberries, and vowed to replicate that flavor. I didn’t just make pie—I began a full-on berry obsession. That rabbit hole eventually led me to develop things like homemade loganberry jam from the same base.
Why loganberry pie deserves more love
Loganberries are the underdogs of summer fruits. They’re a natural cross between blackberries and raspberries, and their bright ruby hue hides a robust, tart flavor. Their complexity gives your pie that extra-voltage tang—more grown-up than strawberry and more refined than blueberry. They pair perfectly with cinnamon, lemon zest, and even fresh basil if you’re feeling innovative.
Plus, for plant-based bakers like me, loganberry pie is wildly versatile. Vegan crusts handle the juice just fine, and with a touch of maple or coconut sugar, it’s easy to coax out their rich profile without overpowering their natural zing. Trust me, once you’ve tasted this, your summer pies will never be the same.
Loganberry Pie Recipe: Ingredients, Timing, and Method
Ingredients List
Let’s get cozy with our ingredients. Feel free to sub in options if you’re working with what you’ve got.
| Ingredient | Quantity |
|---|---|
| Fresh or frozen loganberries | 4 cups |
| Organic cane sugar (or coconut sugar) | 3/4 cup (adjust for sweetness) |
| Arrowroot powder (or cornstarch) | 4 tbsp |
| Lemon zest | 1 tsp |
| Sea salt | 1/2 tsp |
| Vegan pie crust (double layer) | 1 recipe or store-bought |
Powdered cinnamon or a splash of vanilla bean are welcome companions if you want to go full comfort-food-mode.
Baking Time and Logistical Delight
Loganberries cook slightly faster than other berries, which is helpful when you’re rushing to get dessert done for a picnic or potluck.
- Prep Time: 25 minutes (including crust prep)
- Cook Time: 45 minutes at 375°F
- Total Time: About 70 minutes, about 20% less time than apple or cherry pies
Cool for at least 1 hour before serving to let the filling settle beautifully.
Step-by-Step Instructions for Crust and Filling
- Preheat your oven to 375°F.
- In a large mixing bowl, toss the loganberries with sugar, arrowroot powder, lemon zest, and a pinch of sea salt. Let sit for 10 minutes—this activates the juices.
- Roll out dough and lay it into your pie pan.
- Pour in the loganberry mixture, leveling gently with a spatula.
- Top with second crust or a lattice pattern. Crimp edges and cut slits for steam release.
- Brush the crust with a plant-based milk and a sprinkle of sugar if you’re after that golden finish.
- Bake 45–50 minutes, or until bubbling and crust is golden.
- Cool at room temp. The filling sets into a thick, jammy texture once cooled.
Bonus tip: If you’re not into pie crusts or you’re on the gluten-free bandwagon, a crumble topping totally works here.
Sweet Pairings & Preservation Tips
Brilliant add-ons for next-level pie
One of my favorite things to serve with a slice of loganberry pie is a scoop of coconut milk vanilla ice cream. But you can elevate it even further with herby homemade infusions or tart whip toppings. For a tangy twist, spoon on a bit of fermented cashew cream or drizzle with a botanical loganberry syrup you brewed earlier in the summer.
Spices also take things up a notch. Nutmeg and cardamom both bring out new, unexpected notes in loganberries.
Storage: The pie that just keeps giving
This pie stores surprisingly well. In fact, like many fruit desserts, it tastes even better after a night in the fridge.
- At room temp: Up to 2 days, covered.
- In refrigerator: 5–6 days.
- Freezer: Up to 2 months (wrap tightly in parchment and foil).
Loganberries, whether fresh or frozen, hold their form better than raspberries when reheated. According to the Oregon State University Extension guidelines on freezing fruits and vegetables, the texture and flavor are well-preserved when frozen properly.
If you’re freezing pie, slice and freeze individuals. That way you can treat yourself to just one wedge on a breezy Tuesday, without heating the whole thing back up.
Variations, Substitutes & Cultural Footnotes
Apple-loganberry mashups: the hybrid pie you never knew you needed
Can you mix loganberries with apples? Absolutely! They balance each other brilliantly. Think of Granny Smith’s cool tartness paired with berry boldness. Just balance the moisture: For every cup of chopped apple, subtract ¼ cup loganberries. And consider a sprinkle of cinnamon and nutmeg to marry the flavors.
This is especially great for fall baking when apples are abundant, and you may have frozen loganberries from summer.
The loganberry’s roots, and why it matters
Loganberries aren’t mainstream, but they should be. This hybrid berry was actually developed by accident in California in the late 1800s by a Judge named James Logan—hence the name. It’s since grown a loyal following in parts of the Pacific Northwest.
Berries like loganberries are typically part of permaculture or low-water farms, especially in Oregon. These berries thrive without added pesticides and need much less irrigation than traditional crops, making them perfect for sustainable practices.
If you’ve ever wondered what berries to grow in your garden heirloom patch, loganberries may be just the right flavor-packed rebels.
Frequently Asked Questions
How do you bake a loganberry pie?
Start with fresh or frozen loganberries, toss with sugar, arrowroot, lemon zest, and salt. Pour into a prepared crust, top with second crust or lattice, and bake at 375°F for about 45–50 minutes. Let it cool before slicing.
Do loganberries need extra sugar due to tartness?
Loganberries are naturally tart but not overly so. Start with ¾ cup sugar per 4 cups berries, then adjust to your taste. If you’re mixing with other fruits (like apples), you might need less.
Can loganberries be mixed with apples in pie?
Yes, apples and loganberries are a perfect match. Combine them for better texture contrast and deeper flavor. Use a firm, tart apple like Granny Smith for best results.
Are loganberries available frozen?
Yes! You can often find frozen loganberries at local farmers’ markets or natural food stores in the Pacific Northwest. They retain most of their flavor and structure when frozen correctly.
Conclusion
Loganberry pie is more than just a dessert—it’s a bite into tradition, innovation, and the beauty of blending flavors that many overlook. Whether you’re slicing into a warm pie after a summer hike or pulling out a frozen wedge on a cozy winter night, this pie promises a unique balance of cozy and compelling. And with plant-based ingredients that play nice with these bold berries, it’s as kind to your body as it is to your palate. If you’re ready to bring bold botanical flavor to the center of your dessert table, it’s time to let loganberries lead the way.
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How to Make Irresistible Loganberry Pie from Scratch
- Total Time: 70 minutes
- Yield: 1 pie (8 slices) 1x
- Diet: Vegan
Description
A nostalgic plant-based twist on a summer classic. This loganberry pie is sweet, tart, and deeply comforting — perfect for picnics or cozy nights in.
Ingredients
4 cups fresh or frozen loganberries
3/4 cup organic cane sugar (or coconut sugar)
4 tbsp arrowroot powder (or cornstarch)
1 tsp lemon zest
1/2 tsp sea salt
1 vegan pie crust (double layer, homemade or store-bought)
Instructions
1. Preheat oven to 375°F.
2. In a mixing bowl, toss loganberries with sugar, arrowroot powder, lemon zest, and sea salt. Let sit for 10 minutes.
3. Roll out bottom crust into pie pan.
4. Pour in berry mixture and spread evenly.
5. Top with second crust or lattice; crimp edges and cut steam slits.
6. Brush crust with plant milk and sprinkle sugar (optional).
7. Bake for 45–50 minutes until golden and bubbling.
8. Cool for at least 1 hour before serving.
Notes
Optional: Add cinnamon, nutmeg, or vanilla for extra depth.
Pairs well with coconut vanilla ice cream or cashew cream.
Stores 2 days at room temp, 5–6 days in fridge, or 2 months in freezer.
Try combining with Granny Smith apples for a fall twist.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 18g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
Keywords: loganberry, vegan pie, summer dessert, plant-based baking