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Vegan strawberry pie in glass pie pan with a silver server. The pie is on a white lace tablecloth.
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5 from 15 votes

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.
Prep Time25 mins
Cook Time50 mins
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American, nut-free, Soy-free, Vegan
Diet: Vegan, Vegetarian
Keyword: Vegan Strawberry Pie
Servings: 10 slices
Calories: 363kcal


  • 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


  • 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.


  • 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.


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