Vegan Strawberry Pie
This red, delicious Vegan Strawberry Pie has a star-studded, flaky, golden crust, and a delicious, brilliant filling of strawberries. Serve it up any time of the year for a delicious, beautiful treat. Nut-free and soy-free.
Servings: 10 slices
For the crust
- 2 ½ cups all-purpose flour
- 16 tbsp vegan butter (can use a mix of 8 tbsp vegan butter and 8 tbsp vegan trans-fat-free shortening)
- 2 tbsp powdered sugar
- Ice-cold water
For the strawberry filling
- 4 cups frozen strawberries (it's hard to measure strawberries into cups because of their shapes, but I'd say you should have about 9 medium-large strawberries in each cup)
- ¼ cup sugar (use more if your strawberries are very tart, or if you like a sweeter pie)
- ½ tsp ground cardamom
- 3 tbsp cornstarch
- 1 tsp pure vanilla extract
- 1 tbsp lemon juice
Make the crust
Place all the ingredients except the water in a glass or steel bowl. Using a fork, mix the ingredients.
Then slowly drizzle the cold water, a tablespoon at a time, over the flour, mixing with the fork quickly until the dough starts to clear the sides of the bowl and comes together.
Divide the dough into half and place each half in cling wrap, shaping into a disc as you wrap. Place both dough discs in the refrigerator for an hour at least or longer.
Make the strawberry filling
Assemble the pie
Preheat the oven to 425 degrees.
Take one of the discs of dough and roll it out to about 12 inches, using as much flour as you need to keep it from sticking to the surface. Keep moving the dough as you roll it to ensure it does not stick. Fold into half and lift into a 9-inch pie pan (regular, not deep-dish).
Unfold the dough and fit it into the pie pan. Fold any overhanging dough under itself so you have a neat-looking crust.
Pour the filling into the crust. Place the pie pan into the refrigerator while you prepare the top crust using the second disc of dough.
If you are making just a regular, covered pie, roll the disc out so it is slightly bigger than the diameter of the dish. Place on top of the pie dish and with your fingers or with a fork crimp the edges to seal them. Cut four slits at the top of the pie, preferably in a cross pattern.
If you are making a lattice crust, cut the dough into strips and then weave them into a lattice top. Or for a star-studded or other fun-shaped crust, use a small cookie cutter to cut out little cookie-shaped pieces of the dogh. I used a star-shaped cookie cutter. Arrange the shapes any way you like on top of the strawberries.
Sprinkle 1 tbsp of sugar on the crust. This gives some additional sweetness and helps the crust brown.
Place the pie pan on a baking sheet and bake for 20 minutes. Then lower the heat to 400 degrees and bake another 30 minutes. Once more lower the heat to 350 degrees and cook 20 more minutes or until the juices have thickened and are bubbling.
Remove the pie pan to a rack and cool thoroughly before cutting and serving. Because of the tartness of the strawberries, this pie would be great with vegan whipped cream.
Serving: 1slice | Calories: 330kcal | Carbohydrates: 38g | Protein: 4g | Fat: 17.9g | Potassium: 37mg | Fiber: 2.1g | Sugar: 10.3g