Strawberry Pie Recipe

Flour: The base for the pie crust, providing structure and texture.

Vegan butter: A plant-based alternative to traditional butter, adding richness to the crust.

Ice water: Helps bring the dough together without making it too sticky.

Strawberries: The main ingredient for the filling, offering a sweet and tangy flavor.

Sugar: Sweetens the strawberries and enhances their natural flavor.

Cornstarch: Thickens the strawberry filling, ensuring it sets properly.

Lemon juice: Adds a touch of acidity to balance the sweetness of the strawberries.

When making the pie crust, ensure that the vegan butter is very cold. This helps create a flaky texture. Use a fork or pastry cutter to mix the flour and butter until the mixture resembles coarse crumbs. When adding the ice water, do so gradually to avoid making the dough too wet. Once the dough is formed, refrigerate it for at least 30 minutes to relax the gluten, making it easier to roll out and less likely to shrink during baking.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, making the pie crust healthier.

• cold vegan butter - Substitute with coconut oil: Coconut oil provides a similar fat content and texture, ensuring a flaky crust.

• ice water - Substitute with cold almond milk: Cold almond milk can add a slight nutty flavor and additional moisture to the dough.

• hulled and sliced strawberries - Substitute with mixed berries: Mixed berries like blueberries, raspberries, and blackberries can add a variety of flavors and textures to the pie.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a caramel-like flavor to the filling.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder is a great thickening agent and is often preferred for its neutral flavor.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and can add a slightly different citrus note to the pie filling.

• To keep your strawberry pie fresh, store it in the refrigerator. Cover the pie with plastic wrap or aluminum foil to prevent it from drying out. It will stay fresh for up to 4 days.

• If you want to enjoy your strawberry pie later, freezing is a great option. First, allow the pie to cool completely. This prevents condensation from forming inside the wrapping, which could make the crust soggy.

• Once cooled, wrap the pie tightly in plastic wrap. For extra protection, add a layer of aluminum foil. This double wrapping helps to prevent freezer burn and keeps the pie tasting fresh.

• Label the wrapped pie with the date so you can keep track of how long it has been in the freezer. A strawberry pie can be frozen for up to 2 months.

• When you're ready to enjoy your frozen strawberry pie, transfer it to the refrigerator to thaw overnight. This slow thawing process helps maintain the pie's texture and flavor.

• If you prefer a warm pie, once thawed, you can reheat it in the oven. Preheat your oven to 350°F (175°C) and bake the pie for about 15-20 minutes, or until warmed through. This will help to revive the crust's crispiness and make the filling bubbly again.

• For individual slices, you can microwave them on a microwave-safe plate. Heat on medium power for 30-60 seconds, checking frequently to avoid overheating.

• Always store any leftover slices in an airtight container in the refrigerator. This will keep them fresh and delicious for a few more days.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover strawberry pie on a baking sheet.
  3. Cover the pie loosely with aluminum foil to prevent the crust from over-browning.
  4. Heat for 15-20 minutes or until the filling is warmed through and the crust is crisp.
  5. Let it cool for a few minutes before serving to enjoy the perfect balance of warm strawberries and flaky crust.

• Microwave Method:

  1. Place a slice of strawberry pie on a microwave-safe plate.
  2. Cover it with a microwave-safe lid or another plate to avoid splatters.
  3. Heat on medium power for 1-2 minutes, checking halfway through to ensure it heats evenly.
  4. Let it sit for a minute before serving, as the filling can get very hot.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the strawberry pie on a piece of aluminum foil or a small baking tray.
  3. Heat for 10-15 minutes or until the crust is crisp and the filling is warmed through.
  4. Allow it to cool slightly before enjoying.

• Stovetop Skillet Method:

  1. Preheat a non-stick skillet over low heat.
  2. Place a slice of strawberry pie in the skillet.
  3. Cover the skillet with a lid to help heat the filling evenly.
  4. Heat for about 5-7 minutes, checking occasionally to ensure the crust doesn't burn.
  5. Remove from the skillet and let it cool for a minute before serving.

• Oven: Used to bake the pie at the specified temperature of 375°F (190°C).

• Mixing bowl: Used to combine the flour and vegan butter, and later to mix the strawberries, sugar, cornstarch, and lemon juice.

• Fork: Used to mix the flour and vegan butter until crumbly.

• Pastry cutter: An alternative to the fork for mixing the flour and vegan butter.

• Plastic wrap: Used to wrap the dough ball before refrigerating it.

• Rolling pin: Used to roll out the dough to fit into the pie dish.

• Pie dish: The dish in which the pie crust is fitted and the filling is poured.

• Knife: Used to trim the edges of the pie crust.

• Measuring cups: Used to measure the flour, vegan butter, ice water, strawberries, sugar, and cornstarch.

• Measuring spoons: Used to measure the lemon juice.

• Refrigerator: Used to chill the dough for 30 minutes.

• Cooling rack: Used to let the pie cool before serving.

Prepare the crust ahead: Make the pie crust in advance and store it in the refrigerator for up to two days.

Use pre-sliced strawberries: Buy pre-sliced strawberries to save time on preparation.

Mix dry ingredients early: Combine the flour and sugar ahead of time and store them in airtight containers.

Quick chill method: Place the dough in the freezer for 15 minutes instead of refrigerating for 30 minutes.

Preheat the oven: Start preheating the oven while you prepare the ingredients to save time.