This is the BEST and Easy Vegan Strawberry Pie recipe! Featuring a quick and easy vegan freeze dried strawberry pastry and a fool-proof mixed strawberry and raspberry filling. This is the ONLY berry pie recipe you’ll ever need ever again! Trust me, THIS is a summer classic!
Vegan Strawberry Pie
There isn’t much better than the sun shining, an iced coffee by your side and a big wedge of pie, right?! I mean, pie isn’t only a comforting dessert but when it’s filled with juicy berries and fruits, it makes sitting in the sun even more enjoyable.
Making your own easy strawberry pie recipe from scratch is SO worth the effort. Not only does a homemade pie look impressive, but it’s extremely satisfying and fun to make.
How to make an easy strawberry pie from scratch?
This pie contains 2 layers- the pastry and the pie filling. Thankfully, this recipe is super easy that you only need a handful of ingredients and a few tools to make it perfectly.
I like to prepare my filling before the pastry, as the filling will need time to chill before you add it into the pastry crust to bake. If you make the pastry, then add the hot filling into the tin, the heat form the filling will melt the butter in the pastry causing for a mess. This is what we don’t want!
Add all the pie filling ingredients into a saucepan and cook until thick. It will take a few minutes. I like to use a heat proof spatula to stir the mixture around to prevent burning. Once the filling has baked, place it into a container, allow to cool at room temperature then transfer into the fridge. It will thicken up as it chills.
This vegan strawberry pie filling is great for filling pies, but also works amazing as a core for cupcakes, and on top of cheesecakes. The list is endless!
This is my fool proof pastry. I swear by it. It’s the only pastry I use for pies and has been loved by vegans and non-vegans alike. To be honest, a lot of the non-vegans have said this is one of the best pastries they’ve tried, so you KNOW it’s a good one!
You’ll start by freezing the butter for 5-10 minutes before use. When making pastry, you’ll want to keep it as cold as possible, so freezing the butter will really help.
Sift the dry ingredients into a bowl, then add in the chilled butter. Use your fingertips to rub the butter into the flour mixture until it resembles bread crumbs. Add in some use water until the pastry comes together into a smooth pastry dough.
Place it in some grease proof paper and pop into the freezer to chill. You’re now ready to use it – yippee.
Ingredients you’ll need for the Pastry and filling.
I have listed the ingredients you’ll need for this recipe below along with some helpful info:
We don’t want the pastry to rise unlike cake so you need to use plain flour, also known as all- purpose flour.
A pinch of sea salt helps to flavour the pastry.
You can either use golden caster sugar or regular white caster sugar. When added to the filling, it adds sweetness along with helping to thicken the mixture. Also, add a sprinkle over the pie before baking to help colour and crisp up the pastry.
Freeze dried strawberries:
Sprinkle some freeze dried strawberries into the pastry and it’ll give you a slight strawberry flavour along with a speckled pastry which looks gorgeous!
Dairy-free block butter
Naturli Vegan Block and Flora Plant Based Block Butter are amazing vegan / dairy-free block butters to use, and my personal favourites. Both work a treat. You will want to keep the butter cold, so use directly from the fridge.
You’ll want to keep this pastry extra cold so use ice water instead of regular. Add some ice cubes in a bowl with cold water. Allow the water to chill before using.
To help get a gorgeous golden colour on top of the pastry / lattice, brush over some dairy-free milk. It adds shine and colour, along with making the pastry extra flakey.
Strawberries and raspberries
I mean, it wouldn’t be a mixed strawberry and raspberry pie without the berries- haha! Use fresh or frozen, both will work perfectly in this recipe.
Corn flour / corn starch
Probably one of the most important ingredients when making this pie filling. The cornflour / starch helps to thicken the filling. Without it, the mixture would be too runny!
If the filling is a little on the dry side, add in a splash of plain water.
It’s as simple as that! Definitely jot these ingredients down and pick them up on your next shopping trip!
Looking for more vegan strawberry desserts? Check these out:
Fool proof vegan strawberry pie with a easy (and delicious) pastry and fresh berry pie filling. Perfect for Summer.
Ingredients for the strawberry and raspberry filling
350g of fresh / frozen strawberries and raspberries
100g of caster sugar
2 tablespoons of corn starch / corn flour
1 tablespoon of lemon juice
Ingredients for the pastry
310g of plain flour
15g of freeze dried strawberries / raspberries
1/2 teaspoon of sea salt
50g of caster sugar (plus extra for sprinkling)
225g of dairy-free block butter*
60ml of ice water*
Dairy-free milk (‘egg’ wash)
Method (pie filling)
Add the berries into a medium-sized saucepan and sprinkle over the sugar, corn starch / corn flour and lemon juice.
Place on top of the hob over a medium to high heat and bring to the boil. This will take around 5-8 minutes. Keep stirring with a heatproof spatula or wooden spoon to prevent the mixture from sticking and burning. It will start to turn thick. Once thick, remove from the heat and allow to cool for a few minutes before using. As it cools, it will thicken up even more and turn into a jelly-like.
Store in a sealed container in the fridge until you’re ready to use it. Alternatively, you can pour the filling directly into the pastry and bake.
You will need a large pie dish. Lightly grease it with dairy-free block butter and a sprinkle of flour. (I used a 9-inch deep dish.) Alternatively, you can use a tart tin and grease it using the same method.
In a medium sized bowl, sift in the flour, salt, sugar and freeze dried berries. Stir to combine, set aside.
Cut the butter into small cubes and place into the freezer for approximately 5-8 minutes. It’s important the butter stays as cold as possible when making pastry dough!
Add cubes of cold butter into the flour mixture, one at a time. Use a fork to break up the butter.
Use your fingertips to gently rub the butter into the flour mixture until it resembles bread-crumbs.
Add in the ice cold water a tablespoon at a time until the dough comes together. It’s important you don’t over-knead the dough as you will loosen the flakiness.
Wrap the dough in greaseproof paper and place into the fridge for 40 minutes – 1 hour. This makes it easier to roll out, less sticky to handle and also gives the dough time to chill again.
Remove the dough from the fridge and allow to sit at room temperature for 5 minutes.
Slice the dough in half so you have 2 balls of dough. Wrap one ball of dough up and place back into the fridge for later (this will be for the lattice detail).
Flour a clean work-surface and rolling pin. Roll out one of the dough portions into a 12 inch circle (around 1/8 inch thick), a few inches bigger than your pie dish / tin. Alternatively, you can roll the dough out between two pieces of greaseproof paper. Make sure the dough isn’t sticking to the work-surface or paper, add more flour if necessary.
Check the size by inverting a pie dish over the top of the dough. Look for around a 1-inch edge around the pie dish. To transfer the dough to the dish, starting at one end, roll the dough around a floured rolling pin, then carefully unroll over the dish.
Gently press the dough down into dish so that it lines the bottom and sides of the dish. (Being careful not to stretch the dough).
Use a sharp knife to trim off any excess.
Use your fingers to crimp the edges of the pastry (optional).
Optional step: you can blind bake the pastry with baking beans if you fancy. I like to partially blind bake the crust for 8 minutes with baking beans, as this prevents a soggy bottom. To blind bake, line the dough with grease proof paper and pour in baking beans or rice. Pop the crust into the middle of a oven set to 170°C fan and bake for 8-10 minute. Remove from the oven and continue with the next step.
Spoon the berry filling into the pie, enough to fill the pie dish 1/2 full. Set aside.
Remove the second pastry ball from the fridge and allow to come down to room temperature for 5 minutes.
Preheat oven to 170°C fan.
Add the excess dough to the already chilled dough. Flour a clean worktop and rolling pin. Roll out the dough until 1/8 inch thick. Use a pizza roller, sharp knife or pastry cutter, slice the dough into even strips (depending on how thick you want the lattice). You can even braid the dough for a decorative detail.
Gently pick up the strips and lay them vertically over the pie, making sure that they’re evenly spaced out.
Repeat over the first set of strips going the opposite way. This a a cheats way of a lattice which actually looks amazing and takes a fraction of the time to create. If you want to learn how to lattice, check out my Vegan Blueberry Pie recipe.
Brush the entire pastry with dairy-free milk and sprinkle over some more caster sugar and freeze dried berries. This will ensure that the pie gets a gorgeous golden colour once baked.
Place the pie into the middle of the oven and bake for 45 minutes, or until the berry filling is bubbling and the pastry is golden.
Remove the pie from the oven and allow to cool down. It will be extremely hot.
Slice with a sharp knife and serve.
Serve with a drizzle of vegan single cream and fresh strawberries.