Wow, what a great flavor this pie has, chocked full of strawberries.
Serving Size: 8
Ingredients:
- 1 vegan pie crust, baked (recipe below)
- 1 quart fresh strawberries
- 1 cup sugar
- 3 tablespoons cornstarch
- 1/4 cup water
- 1/2 cup soy whipping cream
Directions for the filling:
- Cut and remove the top leaves from the strawberries.
- If the strawberries are large, cut them I half or quarters.
- Arrange the 1/2 the strawberries in the baked pie shell.
- Cut the other 1/2 up and put in a sauce pan.
- Add the sugar and bring to a boil.
- In a small bowl, mix the cornstarch with the water and add to the cooking strawberry sauce.
- Stir the sauce often, and when it becomes thick and clear, remove from the heat.
- Pour the sauce over the strawberries and place in the refrigerator to chill for several hours or until firm.
- When ready to serve, whip the soy cream or use a can of Soyatoo to decorate the edges of the pie.
- For an easy alternative, if you don’t have so many strawberries, you can also use a cup of strawberry jam, heat it and add the cornstarch as well.
Recipe for a lovely flaky pie crust
Ingredients:
- 1 & 1/2 cups all-purpose flour
- 1/2 tsp. salt
- 1 & 1/2 tsp. baking powder
- 3-4 Tbs. ice water
- 1 & 1/2 tbs. white sugar
- 1/2 cup vegan margarine (or coconut fat)
Directions:
- In a large bowl, combine flour, salt, baking powder and sugar.
- Place 1/2 cup of flour mixture in a small bowl, and stir in water until smooth.
- Cut shortening into remaining flour mixture until it looks like coarse meal.
- Blend in the flour-water mixture.
Wrap dough and chill in refrigerator.
- When the dough has chilled, roll it out on a lightly floured surface.
- Place the dough in a lightly oiled pie form.
- Puncture the bottom with a fork in several places to create small air holes for the pie to breathe.
- Bake in a preheated oven (450F) for 20 minutes or until golden brown.
- Remove from the oven and allow to cool before putting the strawberries and sauce in.
Notes:
We are lucky to have many strawberry plants and it is a good year so I made strawberry jam (using vegan pectin to jell the jam) and then used that for the sauce, (also using the cornstarch as directed). If you have more strawberries, you can also pile the pie high with them.
adapted from http://allrecipes.com/Recipe/Strawberry-Pie-II/Detail.aspx
I made this last week and the filling never set up. I left it in the fridge overnight and the next day it was runny. I mixed the cornstarch with cold water and then added it to the mixture of strawberries and sugar once boiling. I stirred until thick (the recipe didn’t say how long) and it never firmed up. Still tastes fine though!
Hi Lauren,
I do hope your next try is successful, this one was for us.
I am sorry your pie did not set. I kow how disappointing that is. I have made other strawberry pies and had the same problem. That’s why I did post this one, I finally got it to set. You do need t cook the strawberry sauce until it is quite thick, as much water needs to boil off as possible. Then, when you add the liquefied cornstarch, again, cook it until it is very thick and almost set in the pan. And, even still it needs to be refrigerated over night. Mine did set. Perhaps from cooking it enough, and also maybe that it did not fill the pie too full. Perhaps when u try it again, you could add a bit more cornstarch. I’m glad you enjoyed the flavor, we did also, as it was really strawberry-ish.