Vegan Fresh Strawberry Pie
Prep time
Cook time
Total time
This simple recipe uses pantry basics and fresh strawberries for a simple but stunning warm weather dessert.
Recipe type: Dessert
Cuisine: American
Serves: 12 servings
Pie Crust
  • 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
Strawberry Pie Filling
  • 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
Pie Crust
  1. 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.
  2. 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.
  3. 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.
Strawberry Pie Filling
  1. 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.
  2. In a small bowl, whisk together the remaining ½ cup sugar and the starch.
  3. 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.
To Make the Pie
  1. Preheat your oven to 400°F.
  2. Pour the strawberry filling into your pie crust and even it out. Dot the top with the pieces of dairy-free butter.
  3. 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.
  4. 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.
Recipe by Go Dairy Free at