Fresh Strawberry pie

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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:

1. Cut and remove the top leaves from the strawberries.
2. If the strawberries are large, cut them I half or quarters.
3. Arrange the 1/2 the strawberries in the baked pie shell.
4. Cut the other 1/2 up and put in a sauce pan.
5. Add the sugar and bring to a boil.
6. In a small bowl, mix the cornstarch with the water and add to the cooking strawberry sauce.
7. Stir the sauce often, and when it becomes thick and clear, remove from the heat.
8. Pour the sauce over the strawberries and place in the refrigerator to chill for several hours or until firm.
9. When ready to serve, whip the soy cream or use a can of Soyatoo to decorate the edges of the pie.
10. 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:

1. In a large bowl, combine flour, salt, baking powder and sugar.
2. Place 1/2 cup of flour mixture in a small bowl, and stir in water until smooth.
3. Cut shortening into remaining flour mixture until it looks like coarse meal.
4. Blend in the flour-water mixture.?Wrap dough and chill in refrigerator.
5. When the dough has chilled, roll it out on a lightly floured surface.
6. Place the dough in a lightly oiled pie form.
7. Puncture the bottom with a fork in several places to create small air holes for the pie to breathe.
8. Bake in a preheated oven (450F) for 20 minutes or until golden brown.
9. 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

This entry was posted on Monday, June 16th, 2008 at 8:27 pm and is filed under Desserts and Sweets, Meals, Strawberries. You can follow any responses to this entry through the RSS 2.0 feed.

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