If there is one thing I’m obsessed about, it’s effortless fruit forward desserts! As you would imagine, I love the summer months when fruit is thriving and more affordable. With summer winding down (cry) I reached for my bucket list and this classic strawberry pie came to mind.
Typically pies feature a variety of various fruits, but I feel as though I rarely come across a strawberry pie. If you’re from the south they actually had a corporate chain of restaurants that featured a similar strawberry pie that became iconic over the years. Looking back that pie was laden with lord knows what, but everything about it you just loved..
Needless to say, the vegan Strawberry Pie was born!
For many, making a pie crust from scratch can be a daunting task. I feel you! However, I’m telling you it’s really oh so easy, just like the rest of the steps for the strawberry filling. Even with a few years cooking and upwards of 500 recipes under my belt, I still don’t consider myself to have a black belt in creating gorgeous pie crust designs, so don’t stress!
What’s fab about this recipe, is truly everything! It’s quick, easy, incorporates a handful of ingredients, vegan jello is so fun to work with and yum, it’s timeless, gorgeous, perf for summer, you can modify the added sugar content, and it’s non vegan approved!
If you’re searching for that perf summer pie before we break into the fall season, this vegan Strawberry Pie is it!!
1 cup unrefined virgin or extra-virgin coconut oil (packed)
8 to 10 tablespoons ice water
2 cups water
1 cup cane sugar
6 tbsp corn starch
1 6 oz. package vegan strawberry jell-0 (I used a brand from Whole Foods)
3–4 cups strawberries cleaned and de-stemmed
Combine flour, sugar, and 1/2 teaspoon salt in a large bowl. Add the olive oil or coconut oil in small spoonfuls, combine until the largest pieces are pea-size. You could use less oil, but this truly created a flakey crust! Add 8 tablespoons ice water, and continue to combine.
Squeeze a handful of the dough together; it should just hold its shape. If the mixture is very powdery, pulse in an additional 1 to 2 tablespoons ice water. The dough may seem greasy, but don’t worry. Cover the dough with plastic wrap and chill for at least 1 hour up to overnight.
To make rolling easier, let the dough soften up a bit-it should be slightly soft when pressed-at room temperature (this may take anywhere from 20 to 40 minutes depending on the temperature of your kitchen).
Preheat the oven to 375. Roll out the dough on a floured surface. if the dough is breaking apart lay down parchment or wax paper on top as you roll it out. Layer into a pie dish pressing into the pie dish. Crimp and trim the edges as desired. Poke holes in the pie crust with a fork and bake for 10-15 minutes until golden brown. Set aside to cool.
Bring water, sugar, and cornstarch to a boil, stirring, until thick and clear. Remove from heat; add strawberry jell-o. Mix well and slightly cool. Fold in strawberries. Pour into pie shell. Store in refrigerator until set; serve with coconut whipped cream. Refrigerate when not serving. Will hold up for 2 days max in fridge, so eat fast!