This is quite likely the easiest recipe for a strawberry pie you will ever make. There’s none of the usual business of mashing and macerating berries or cooking them first here or adding jello or gelatin. Instead, all you need to do is mix up the filling, pour it into the pie crust, bake, cool the pie, and voila–dessert is served! And what a gorgeous dessert it is, especially when you make it with a double crust, which adds another layer of golden deliciousness atop the gooey, sweet, cardamom-kissed strawberry filling.
Why you will love this vegan strawberry pie
Delicious pie! This pie filling is as yummy as it is easy to make, and the flaky crust just makes the whole experience of eating this pie quite sublime! The strawberry pie filling is very versatile and you can even use it with other desserts like a crisp or a cobbler. Easy recipe with just six ingredients. If you already have a crust ready all you need is 10 minutes to halve the strawberries and mix them with the rest of the ingredients. Everyone will love it, especially the kids! If you love fruity pies (our other favorites include this vegan cherry pie, vegan peach pie and vegan blueberry pie), you will especially love the fresh flavor of this pie. It truly is mindblowing and everyone you serve it to will be asking for seconds! It is soy-free and nut-free and the filling is gluten free. If you are gluten free use a gf pie crust.
Pro tips
This is a double crust recipe so you will need two crusts–a top crust and a bottom crust. My vegan pie crust recipe is for a double crust so if you make that, you will be fine. But if you use a store bought crust, make sure you buy two. I am often asked if vegetable shortening or vegan butter is best for making a vegan pie crust. I don’t use shortening any more, but it does create a flakier pie, and it is more foolproof because it doesn’t melt as easily as butter does. Vegan butter, on the other hand, adds more flavor to the crust. You can use one or the other or use a 50-50 proportion of vegan butter to shortening. You can use fresh or frozen berries to make this dessert. If you use frozen berries leave them out at room temperature for a few minutes so they are easier to handle when you cut them into halves. Cardamom is a lovely flavor with strawberries. It is aromatic and delicate and it pays perfect compliment to the unique flavor of the berries. However, you can use cinnamon instead for a differently delicious flavor. To ensure an extra flaky crust, refrigerate the pie for 30 minutes after assembling it so the butter in the crust resolidifies, then bake. When you bake the pie, be sure to place the pie pan on a baking sheet to catch any juices that overflow.
How to make vegan strawberry pie
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 pie 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, 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.
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.
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. Serve by itself or topped with vegan whipped cream.
More yummy strawberry desserts
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