Vegan Strawberry Pie

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a vegan strawberry pie in a white pie dish topped with dairy-free whipped cream, and fresh strawberry slices

5 from 4 votes

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www.theconsciousplantkitchen.com

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?

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/vegan-strawberry-pie/ or scan the QR code here ➡️

Prep Time30

Cook Time30

cool down6

Total Time7

Servings: slices (9-inch pie)

Calories: 145.2kcal

Author: Carine Claudepierre

Ingredients

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

US Customary - Metric

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.

Nutrition