This delicious vegan strawberry pie features juicy, jammy strawberries flavored with cardamom in a golden, flaky vegan pie crust. You need just six ingredients and you can use frozen or fresh strawberries.
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This is quite likely the easiest recipe for a strawberry pie you will ever make. There's none of the usual business of mashing and macerating berries or cooking them first here or adding jello or gelatin to the filling. Instead, all you need to do is mix up the filling, pour it into the pie crust, bake, cool the pie, and voila--dessert is served!
And what a gorgeous dessert it is, especially when you make it with a double crust, which adds another layer of golden deliciousness atop the gooey, sweet, cardamom-kissed strawberry filling.
Why you will love this vegan strawberry pie
- It's so delicious. This pie filling is as yummy as it is easy to make, and the flaky crust just makes the whole experience of eating this pie quite sublime! The strawberry pie filling is very versatile and you can even use it with other desserts like a crisp or a cobbler.
- Easy recipe with just six ingredients. If you already have a crust ready all you need is 10 minutes to halve the strawberries and mix them with the rest of the ingredients.
- Everyone will love it, especially the kids! If you love my strawberry desserts like vegan strawberry cake, vegan strawberry bread, and vegan strawberry rhubarb cheesecake, you will adore this strawberry pie.
- It is soy-free and nut-free and the filling is gluten free. If you are gluten free use a gf pie crust.
Ingredient notes and substitutions
- This is a double crust recipe so you will need two crusts--a top crust and a bottom crust. My vegan pie crust makes two crusts. If you use a store bought crust, make sure you buy two.
- I am often asked if vegetable shortening or vegan butter is best for making a vegan pie crust. I don't use shortening any more, but it does create a flakier pie, and it is more foolproof because it doesn't melt as easily as butter does. Vegan butter, on the other hand, adds more flavor to the crust. You can use one or the other or use a 50-50 proportion of vegan butter to shortening.
- You can use fresh or frozen berries for this dessert. If you use frozen berries leave them out at room temperature for a few minutes so they are easier to handle when you cut them into halves.
- I use cardamom in my strawberry pie because this aromatic spice pairs beautifully with strawberries. You can use cinnamon instead for a differently delicious flavor.
- Strawberries are very juicy and adding cornstarch to the filling helps thicken the juices as the pie bakes, making sure the filling is not runny.
My top tips
- For an extra flaky crust, refrigerate the pie for 30 minutes after assembling it so the butter in the crust resolidifies, then bake.
- Slide a baking sheet under the pie pan before you place it in the oven to catch any juices that overflow. This can save you a messy clean-up later.
- Cool the pie thoroughly before cutting. You might need four to six hours or you can leave the pie on a rack to cool overnight. This gives time for the juices to thicken and settle and the filling is not running when you slice the pie.
How to make vegan strawberry pie
- Line a 9-10 inch pie plate (preferably deep-dish) with one pastry crust, then refrigerate until ready to use. Keep the other crust refrigerated.
- Preheat the oven to 425 degrees Fahrenheit or 220 degrees Celsius.
- Make the filling by placing the strawberry halves in a large bowl with the sugar, vanilla, cardamom, cornstarch and lemon juice, if using. Mix well with a ladle or with your hands. Set aside for 15 minutes.
- After 15 minutes, pour the strawberry pie filling into the prepared pie plate with crust. Refrigerate while you get the top crust ready.
- You can just roll out the top crust and create a covered pie, or you can create a lattice top. Or do what I did and use a cookie cutter to cut out cute shapes in the crust to top the pie with.
- You don't need to cut vents in the pie if you used a lattice top or a decorative top like mine. But if you simply rolled out the dough and used that as the top crust, be sure to cut a vent in the center.
- For a more golden crust, make a wash with a tablespoon of soymilk or another non dairy milk and a teaspoon of oil. Brush it on the crust. You can also sprinkle some sugar on the crust.
- Place the pie on a rimmed baking sheet and bake 20 minutes, then turn down the temperature to 400 degrees and bake for another 30 minutes or until the filling is bubbling and the crust is golden-brown.
- Cool the pie thoroughly for 6 hours or overnight before cutting. Serve by itself or topped with vegan whipped cream.
Recipe card
Vegan Strawberry Pie
Ingredients
- 2 vegan pie crusts
- 6 cups strawberries (it's hard to measure strawberries into cups because of their shape, but you should have about 9 medium-large strawberries in each cup)
- ½ cup sugar (use more if your strawberries are very tart, or if you like a sweeter pie)
- 1 teaspoon ground cardamom
- 6 tablespoons cornstarch
- 2 teaspoons pure vanilla extract
- 1 tablespoon lemon juice
Instructions
- Line a 9-10 inch pie plate (preferably deep-dish) with one pastry crust, then refrigerate until ready to use. Keep the other crust refrigerated.
- Preheat the oven to 425 degrees Fahrenheit or 220 degrees Celsius.
- Make the filling by placing the strawberry halves in a large bowl with the sugar, vanilla, cardamom, cornstarch and lemon juice, if using. Mix well with a ladle or with your hands. Set aside for 15 minutes.
- After 15 minutes, pour the strawberry filling into the prepared pie plate with crust. Refrigerate while you get the top crust ready.
- You can just roll out the top crust and create a covered pie (cut a vent in the center), or you can create a lattice top. Or do what I did and use a cookie cutter to cut out cute shapes in the crust to top the pie with.
- Place the pie on a rimmed baking sheet and bake 20 minutes, then turn down the temperature to 400 degrees and bake for another 30 minutes or until the filling is bubbling and the crust is golden-brown.
- Cool the pie thoroughly for 6 hours or overnight before cutting.
Notes
- You don't need to cut vents in the pie if you used a lattice top or a decorative top like mine. But if you simply rolled out the dough and used that as the top crust, be sure to cut a vent in the center.
- For a more golden crust, make a wash with a tablespoon of soymilk or another non dairy milk and a teaspoon of oil. Brush it on the crust. You can also sprinkle some sugar on the crust.
- Serve the pie with dairy free whipped cream or by itself.
Nutrition Information
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Recipe FAQs
Because strawberries ooze out a lot of juice when they bake the bottom pie crust can get a bit soggy. You can use one of the following three strategies to avoid this:
- Brush some oil or maple syrup on the bottom crust, which will create a barrier between the juices and the crust.
-Pop the baking sheet in the oven as it preheats, so the sheet is hot when you place the pie on it. This will also help the bottom crust cook faster.
-Finally, you can bake the pie on the lowest rack of the oven for the first 20 minutes and then move it to a rack in the center of the oven to finish baking.
You can use a sweetener like stevia or erythritol if you are trying to cut down on sugar in the recipe. I wouldn't advise using maple syrup as it would make the filling runny at room temperature.
Store the pie in the fridge for up to a week. Warm, preferably, in an oven until crust is crispy again.
You can freeze the pie for up to three months. Wrap the entire pie tightly in freezer wrap and then place in a freezer safe bag. You can also wrap individual slices and freeze them.
Sharine says
Vaishali, can I blind-bake the bottom crust to keep it from getting soggy on the inside?
Thank you!
Vaishali says
Yes that should be fine. But don’t overbake because the crust will bake again with the filling. Or instead of blind baking first just put the pie on the lowest rack.
Emmie says
Can you use a glass pie pan, or should it be metal or ceramic?
I am not a baker, but it looks like something I can do. Thanks
Vaishali says
A glass pie pan is perfect. It doesn't make a huge difference, but the crust could color faster with a metal pan.