Growing up in Oregon, strawberry season was a big event. Every year, we would go to the u-pick strawberry farm with my mom and pick crates full of the ripe fruit. Many of the berries were devoured as is, most were cooked into jam, but some made there way into dessert, like this one. This vegan fresh strawberry pie recipe is adapted from one of my favorite Oregon companies, Bob’s Red Mill. We first shared it over a decade ago, but are giving the recipe an update!
Vegan Fresh Strawberry Pie that’s Perfect with a Dollop of Whip
I think dairy-free whipped topping is the perfect topping for this delicious pie. I usually make homemade coconut whipped cream, but there are many store-bought options, too.
Some of you might be unsure about the shortening in this recipe. We like allergy-friendly brands like Spectrum or Nutiva. But you can substitute certain dairy-free buttery sticks, in a pinch. Keep in mind that some butter alternatives won’t work as well as others, and could result in a greasier crust. Based on our tests, we found that Miyoko’s Vegan Butter performed the most like shortening, and held it’s shape the best.
Special Diet Notes: Vegan Fresh Strawberry Pie
By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, optionally soy-free, plant-based, vegan, and vegetarian.
Vegan Fresh Strawberry Pie
Author: adapted from Bob’s Red Mill
Recipe type: Dessert
- 2 cups unbleached white pastry flour
- 1 teaspoon sea salt
- 1 cup chilled non-hydrogenated shortening, cut into pieces (see post above for options)
- ¼ cup ice water
- ½ cup water
- 2 tablespoons + ½ cup sugar
- 2 tablespoons arrowroot starch or non-GMO cornstarch
- 4 cups fresh strawberries, hulled and thickly sliced
- 2 tablespoons fresh lemon juice
- 1½ tablespoon dairy-free buttery spread or sticks, cut into pieces
- In a medium, chilled bowl, whisk together the flour and salt. Add the shortening and whisk or combine with a pastry blender or forks until evenly-sized crumbs form. Slowly add the ice water, one tablespoon at a time, and blend with a fork. Do not overwork the dough. Mix just until combined and the dough holds together. Refrigerate the dough until you are ready to roll it out.
- On a lightly floured surface, roll out a little more than half of the dough into a 12-inch circle. Place it over a 9-inch pie plate or 10-inch tart pan. Gently tuck the dough into the pan. Trim the edges and place it in the refrigerator.
- Roll out the second portion of dough, cut it into strips, and place on parchment paper on a cookie sheet. Refrigerate until ready to use.
- In a small saucepan over medium-low heat, whisk together the water and 2 tablespoons sugar. Once the sugar dissolves, bring it to a boil, and cook it down for about 3 to 4 minutes. Remove the pan from the heat, and let it cool for 15 minutes.
- In a small bowl, whisk together the remaining ½ cup sugar and the starch.
- Place the berries in a large bowl, and toss with the sugar-starch mixture. Gently stir in the lemon juice and 2 tablespoons of the sugar syrup.
- Preheat your oven to 400°F.
- Pour the strawberry filling into your pie crust and even it out. Dot the top with the pieces of dairy-free butter.
- Place the strips of dough over the top of your pie in a crisscross pattern (you can weave them, if desired). Press the edges together to seal.
- Bake the pie for 20 minutes, then reduce the heat to 375°F and bake for another 40 to 45 minutes, or until the juices bubble. If the crust begins to darken, cover the pie loosely with foil for the final 10 to 15 minutes.
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