Who doesn't love pie? And it doesn't get any better than a fresh and delicious Vegan Strawberry Pie with a golden, flaky easy vegan pie crust. This easy dessert recipe needs just six ingredients, takes minutes to put together, and you can use frozen or fresh strawberries according to your convenience and budget.
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. 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 pie
- It's a delicious pie! 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.
- It is an 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 fruity pies (our other favorites include this vegan cherry pie, vegan peach berry pie and vegan blueberry pie), you will especially love the fresh flavor of this pie. It truly is mindblowing and everyone you serve it to will be asking for seconds!
- It is soy-free and nut-free and the filling is gluten free. If you are gluten free use a gf pie crust.
Pro tips
- This is a double crust recipe so you will need two crusts--a top crust and a bottom crust. My vegan pie crust recipe is for a double crust so if you make that, you will be fine. But 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 to make 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.
- Cardamom is a lovely flavor with strawberries. It is aromatic and delicate and it pays perfect compliment to the unique flavor of the berries. However, you can use cinnamon instead for a differently delicious flavor.
- To ensure an extra flaky crust, refrigerate the pie for 30 minutes after assembling it so the butter in the crust resolidifies, then bake.
- When you bake the pie, be sure to place the pie pan on a baking sheet to catch any juices that overflow.
Ingredients
- 2 vegan pie crusts (see my recipe for an easy, flaky vegan pie crust here)
- 6 cups strawberries. Frozen or fresh, either is fine.
- ½ cup sugar. Use more or less depending on how sweet the berries are.
- 1 teaspoon ground cardamom. This adds a lovely flavor. Can substitute with cinnamon.
- 2 teaspoon pure vanilla extract. The sweetness of vanilla adds a nice complement to the tart-sweet berries.
- 6 tablespoons cornstarch. This helps thicken the juices as the pie bakes, making sure the filling is not runny after it has baked and cooled.
- 1 tablespoon lemon juice. This is an optional ingredient but it helps preserve the color of the strawberries.
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.
Refrigerate the bottom crust.
If using frozen strawberries set them aside for a few minutes to thaw slightly.
Halve the strawberries.
Mix in other filling ingredients.
Mix thoroughly...
...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.
Use a cookie cutter to cut out shapes in the crust.- I used a star shaped cookie cutter.
- Gather dough scraps and cut out as many as you can get.
- Cover the pie top with the stars. You can make any pattern you like, or leave part of the top uncovered.
- 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.
Brush a nondairy milk and oil wash on the crust for a golden hue.- Sprinkle sugar on top if desired. Bake.
- 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.
Frequently asked questions
How can I keep the bottom crust from getting soggy?
Because strawberries ooze out a lot of juice when they bake the bottom pie crust can get a bit soggy. You can do two things to avoid this: brush some oil or maple syrup on the bottom crust, which will create a barrier between the juices and the crust. The other thing you can do is to 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.
Can I replace sugar with another sweetener?
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.
How long can I keep this pie in the fridge?
Store the pie in the fridge for up to a week. Warm, preferably, in an oven until crust is crispy again.
Can you freeze strawberry pie?
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.
More vegan strawberry recipes you might like
Vegan Strawberry Pie
Dessert doesn't get any better than a fresh and delicious Vegan Strawberry Pie with a golden, flaky easy vegan pie crust. This easy recipe needs just six ingredients, takes minutes to put together, and you can use frozen or fresh strawberries according to your convenience and budget. A nut free and soy free recipe.
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Servings: 10 slices
Calories: 363kcal
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.
Recipe 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
Serving: 1slice | Calories: 363kcal | Carbohydrates: 46g | Protein: 4g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Sodium: 207mg | Potassium: 172mg | Fiber: 3g | Sugar: 14g | Vitamin A: 10IU | Vitamin C: 51mg | Calcium: 20mg | Iron: 2mg
Tried this recipe?Please leave a comment and recipe rating below!
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Emmie
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
A glass pie pan is perfect. It doesn't make a huge difference, but the crust could color faster with a metal pan.
Margie
This is such a gorgeous pie. Made it yesterday and we devoured it this morning. The cardamom is such a nice touch. Thanks for the recipe Vaishali.
Vaishali
So happy you made it, Margie!
Amber Da Ponte
Can I use white whole wheat flour in place of the all-purpose flour?
Vaishali
Yes, sure, but keep in mind any whole wheat flour, even white, will make the crust dense.
Chyanne
I don't usually rate recipes. What one person likes might not be what someone else likes. But HOLY COW!!!!! the filling in the recipe is Fan-freaking-tastic! I was was looking for a way to use up some strawberries from the summer smoothies and a 50 lb bag of oatmeal. This filling works wonders with in a oat-crisp style dish! Highly recommend!
Vaishali
So happy you made the filling. I love the idea of using this in an oat crisp. Thanks for the feedback!
Allison Koziol
Our grocery store didn’t have frozen strawberries. Can we use fresh for this recipe?
Valerie
This was a runaway hit. Absolutely delicious. I'll be making again and again!!!
Paula
Made this yesterday. Was amazing!! It's my first pie. Got frozen strawberries a while ago from Costco to make smoothies but never made them so they were sitting in my freezer. I have to say that the total time was a bit longer than 1h 35 min, added a little less cardamom, and replace some of the sugar in the filling with splenda. Also had some blueberries and bananas that had to use so I just mixed them with the strawberries. Turned out very good, specially the crust!!
Thanks for sharing the recipe!
BTW, this is my first time commenting in a recipe because I'm really surprised with the results haha. Usually my baked sweets don't turn that good.
Vaishali
Hi Paula, so glad it turned out well! Baking is all about practice-- if you keep at it, you will be perfect soon. 🙂 Thanks for letting me know.
Bilqis
This recipe was amazing. I didn't have all of the things on hand, so I made a few substitutions. I ended up substituting lemon juice for orange juice (I can't seem to have enough lemons at one point in time). I didn't have the green cardomom (I had black, but decided against using it), so I substituted both cinnamon and nutmeg together. Today, I had just run out of vanilla, so I ended up using maple syrup (something my sister recommended). The pie turned out great. It's definitely a keeper.
Vaishali Honawar
Hi Bilqis, nice substitutions, and glad it turned out well for you. Maple syrup is great in pies, so great idea to sub. Try it in apple pie sometime-- it's really rich and wonderful.