Vegan Strawberry Pie

A delicious homemade Vegan Strawberry Pie with a flaky, buttery pastry crust filled with glazed strawberry filling and topped with whipped cream. Is that the dream dessert we all want?

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I have made strawberry pie recipes long before Damien turned vegan. Classic strawberry filling mainly contains gelatin, and the crust is washed with egg yolk. In this vegan version of the strawberry pie, all the animal-based ingredients have been removed, but I can guarantee that the flavors stay unchanged.

Like my vegan blueberry pie, I created this vegan strawberry pie recipe, making sure the fruit pie filling was easily sliceable. To do so, I am using a combination of the classic cornstarch and sugar-thickened strawberry sauce with agar agar.

The addition of this natural algae powder firms up the pie filling, and mixed with the quartered strawberries, it makes each slice hold its shape to perfection.

This vegan strawberry pie is the perfect addition to your Christmas desserts or a vegan Thanksgiving dessert as a swap to the classic vegan pumpkin pie.

Ingredients and Substitutions

• Vegan Pie Crust – You can use store-bought vegan crust or any of my vegan crust recipes. My easy vegan pie crust is what I am using here. It’s buttery and flaky, made from vegan butter, iced water, and flour. But, if you are after a vegan, gluten-free pie crust, try my almond flour pie crust.
• Fresh Strawberries – Hulled and quartered. I know some recipes with half the strawberries, but the pie slices are fragile, and the filling runs out easily with bigger pieces of strawberries.
• Cornstarch – This works as a thickening agent and creates the glossy strawberry filling.
• Sugar – Feel free to use any granulated sweetener you like. Unrefined options are also great, but the filling color won’t be as vibrant if your sugar is dark.
• Lemon Juice for a light tangy flavor.
• Vanilla Extract for flavor
• Almond Extract is a French-inspired aroma I love to add to fruit pie, but totally optional. You can skip or replace it with vanilla extract.
• Salt to enhance flavors
• Agar-agar – optional, but truly adds firmness to each slice and a jelly-like texture as well.

Making The Pie Crust

1. Follow my vegan pie crust recipe to make the crust. Then, place the pie crust on a floured surface over a 9-inch greased pie dish (photo 1).
   Slightly push the rolled crust to fit the plate and use a scissor to cut out the hanging parts on the sides.
2. Then, use your fingers to pinch the crust border and shape (photo 3). Freeze the pie plate with the crust for 10 minutes while preparing the strawberry filling.

Making Vegan Strawberry Pie Filling

3. First, hull and quarter the strawberries on a chopping board using a long sharp knife (photo 3). Set aside 2 cups of strawberries in a saucepan. Set aside the remaining 3 cups of quartered strawberries.
4. In the saucepan, add quartered strawberries, cornstarch, lemon juice, and sea salt. Bring over medium heat until it reaches a light boil, then reduce to a simmer. Stir to coat, then use a potato masher to mash the fruits into chunks (photo 4). In some recipes, put this mixture in a blender to thin out. I do prefer to keep it chunky. Cook for a few minutes until thick and glossy. Remove from heat and pour in a glass mixing bowl to cool down completely at room temperature.

Prebaking The Crust

5. Cover the pie plate with foil and pie weights (photo 5). Bake the crust for 30 minutes at 430°F (220°C) on the center rack of the oven. Remove from the oven and remove the foil and pie weights.
6. Use a pastry brush to brush the maple syrup almond milk mixture all over the crust (photo 6). Bring back 5 minutes in the oven until shiny and lightly golden brown. Cool down completely at room temperature.

Assembling Vegan Strawberry Pie

7. When the strawberry cornstarch sauce is cooled. Then, stir the remaining 3 cups of fresh, cut strawberries to coat them evenly (photo 7).
8. Pour the filling into the cold strawberry pie crust, seal the top with plastic wrap, and refrigerate overnight (photo 8).

Serving Vegan Pie Crust

Serve the next day with any of the following toppings

• Coconut whipped cream
• Vanilla ice cream
• Vegan Whipped cream – use lentil cream – I used Flora Cream or heavy vegan whipped cream.
• Dust of powdered sugar
• Vegan Custard

Expert Tips To Make Vegan Fruit Pies

• Adjust sugar regarding fruit sweetness. I always provide two levels of sweetness for fruit pies because depending on how ripe your berries are, you may want to cut down on sugar.
• Cool down all ingredients. This is a must before assembling a fruit pie. If you stir warm ingredients together, you overcook the fruits, they get mushy. If the crust is too warm as well, the filling moistens the crust and it is soaked and hard to slice.
• Use fresh strawberries – Fresh strawberry pies taste the best because the fresh strawberries add texture the pie. If you are using frozen strawberries, expert a soft, filling. You can cook the 2 cups of frozen strawberry directly in the saucepan. But, the remaining 3 cups must be thawed and drained from their juice before stirring in the sauce. This prevents the crust from becoming soggy.
• Make the crust a day ahead. Since you need cold ingredients, it saves time the day you intend to serve the pie. You can also freeze the prebaked crust up to 1\one month before making the pie.

More Vegan Pie Recipes

Vegan Pumpkin Pie

Vegan Blueberry Pie

Vegan Pecan Pie

Vegan Peanut Butter Pie

Chocolate Avocado Pie

Vegan Strawberry Pie

This delicious homemade vegan strawberry pie has a flaky, buttery pastry crust filled with glazed strawberry filling and topped with vegan whipped cream. Is that the dream dessert we all want?

5 from 4 votes

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Prep Time: 30 minutes mins

Cook Time: 30 minutes mins

cool down: 6 hours hrs

Total Time: 7 hours hrs

Course: Dessert

Cuisine: American

Servings: 12 slices (9-inch pie)

Calories: 145.2 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 1 Vegan Pie Crust - chilled, 9 inches
• ▢ 5 cups Fresh Strawberries - hulled, cut into quarter – (about 700g/25 oz)
• ▢ ¼ cup Cornstarch
• ▢ ½ cup Sugar - adjust to the sweetness of your strawberries
• ▢ 1 teaspoon Vanilla Extract
• ▢ ¼ teaspoon Almond Extract
• ▢ 1 tablespoon Lemon Juice

Optional

• ▢ ½ teaspoon Agar Agar - to firm up the filling a bit more

To glaze crust

• ▢ 1 tablespoon Maple Syrup
• ▢ 1 teaspoon Almond Milk

Instructions

Pre-bake the Vegan Pie Crust

• Roll out the vegan pie crust into a larger round – 12 inches for a 9-inch pie dish.
• Gently press the rolled dough onto a greased pie dish to cover the bottom and sides of the dish.
• Use a scissor to cut out excess dough on the sides, then pinch with your fingers all along the sides to shape and create a thick border – as seen in the pictures above.
• Prick the dough with a fork, press in a large piece of foil onto the crust so it touch the crust. Pour heavy pie weight – or dried beans, or dried rice, on the foil to prevent the foil from flying in the oven while baking.  
• Freeze the pan for 10 minutes while you preheat the oven to 430°F (220°C).
• Bake the pie crust on the center rack of your oven for 20 minutes or until crispy.
• Remove the foil and the pie weight or dried beans. Brush maple syrup and almond milk at the bottom and on the edge of the crust and return to the oven for 5-7 minutes or until golden brown.
• Cool down completely at room temperature, or for an hour, before filling.

Strawberry Filling

• In a non-stick saucepan, add 2 cups of strawberries, sugar, cornstarch, vanilla extract, almond extract, agar-agar if used, and lemon juice. Stir, bring to a simmer, and when the strawberries start to soften, mash them into a chunky texture with a fork or potato masher. Keep cooking over medium heat, stirring occasionally, until the sugar is melted and the mixture looks glossy – it takes about 3-4 minutes.
• Remove from heat, and transfer into a large glass bowl to cool for 20 minutes at room temperature.
• When the mixture is cooled, fold in the remaining strawberries and stir to coat evenly.

Assemble the Vegan Strawberry Pie

• Pour the cooled filling onto the cooled pie crust. Film top with plastic wrap.
• Refrigerate the pie, in its pie dish for 2 hours before serving.
• Serve with whipped coconut cream or vegan whipped cream.

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Nutrition

Serving: 1slice | Calories: 145.2kcal | Carbohydrates: 25.2g | Protein: 1.4g | Fat: 4.6g | Saturated Fat: 1.4g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 2.1g | Sodium: 73.2mg | Potassium: 108.9mg | Fiber: 1.6g | Sugar: 12.8g | Vitamin A: 7.4IU | Vitamin C: 35.3mg | Calcium: 13.5mg | Iron: 0.7mg | Magnesium: 10.5mg | Phosphorus: 26.8mg | Zinc: 0.2mg