Vegan Strawberry Pie
Rustic (code word for “rough-looking”) vegan strawberry pie is one heck of a delicious pie. It’s a flaky crust filled with sweet whiskey-coated strawberries, and topped with a brown sugar crumble. It’s really good. I’ve been wanting to post this recipe for awhile now, but life has gotten in the way. I think that between keeping two tiny humans alive, cleaning house, and enjoying the summer, it’s been hard to find the time. My apologies to all who read my blog… all 5 of you. I truly am so proud of Project Pastry Love, and all that I’ve learned so far. For instance, the lesson I learned with this vegan strawberry pie and the other vegan desserts that I’ve made is that Vegan can taste just as good as it’s counter part. Don’t be afraid, and give it a try!
This recipe was inspired by Gesine Bullock-Prado’s strawberry rhubarb crumble pie recipe from her awesome pie book Pie It Forward. I also used Isa Chandra Moskowitz and Terry Hope Romero’s vegan pie dough recipe from their wonderful baking book Vegan Pie In The Sky. You can find that pie dough recipe here. Also, check out my post on how to make pie pastry dough in a food processor here. It may be of some help.
Okay, so you’ve made the dough, chilled it, and rolled it out. Now fill it with a vegan margarine, sugar, whiskey concoction that has been poured over fresh strawberries.
Sprinkle the top of the strawberries with a brown sugar crumble.
And then work your lattice over top of the crumble. Check out my How To Make A Lattice Crust post for help.
Brush the lattice with almond milk, and sprinkle it with sugar.
Finally, bake at 350 degrees F. for about 50 minutes, or until the strawberry juices are bubbling, and the crust is golden.
- 1 Vegan Pie Pastry (enough for top and bottom crust)
- 2 TBS Vegan Margarine
- 1/2 cup (110 g) Brown Sugar, firmly packed
- 1/8 cup Almond Milk
- 1 TBS Whiskey, or Bourbon
- 1/2 TBS Vanilla Bean Paste, or Vanilla Extract
- zest of 1 Lemon
- a pinch of Salt
- 1/8 cup (16 g) Cornstarch
- 16 oz. Strawberries, hulled and sliced in half
- 1/2 cup (112 g) Vegan Margarine
- 1/4 cup (50 g) Sugar
- 1/4 cup (55 g) Brown Sugar
- 1/4 tsp Salt
- 1 1/4 cups (155 g) All-Purpose Flour
- Almond Milk
- Coarse Sugar for sprinkling
- Roll out half of the pie dough into a 11-inch circle on a lightly floured surface, and then gently place it in your pie plate. Wrap loosely and refrigerate for at least 30 minutes.
- Next, roll out the other pie dough half into a large rectangle. Using a fluted pastry wheel, or pizza cutter, cut out 12 to 16 strips (depending on your lattice strip size). Place on lightly floured cookie sheet, cover loosely, and refrigerate. If the dough breaks at any point, don't panic. Dab cold water where it broke in order to glue the pieces back together.
- Preheat the oven to 350 degrees F.
- Using a saute pan, melt the margarine. Add the brown sugar, almond milk, whiskey, vanilla, lemon zest, and salt. Stir together. Stir in the cornstarch. Once dissolved, take pan off of heat and pour the butter/whiskey mixture over the strawberries. Gently stir until coated. Set aside to cool.
- In a large bowl, stir together the melted butter, sugar, brown sugar, salt, and flour. Mix it together with a spoon or your fingers, until the butter is completely absorbed and the mixture is clumpy.
- Pour the strawberries into your pie shell. Sprinkle the crumble over top.
- Gently create a lattice design with your pastry strips on top of the strawberries and crumble.
- Using a pastry brush, carefully brush almond milk over every bit of lattice, and then sprinkle with sugar.
- Place the pie on a cookie sheet and bake for 45 to 50 minutes, or until the strawberries are bubbling and the pastry is golden.
- Cool on a wire rack for at least 2 hours.
- Rolling pin
- Dough scraper
- Pastry wheel, or pizza cutter
- Pie plate
- Cookie sheet
- Pastry brush
- Saute pan
