About the Recipe
Discover the pure taste of summer in every bite of our vegan strawberry pie, crafted with a tender, golden crust from our organic Biscuit & Baking Mix. Made for those who crave flavor without compromise, this pie balances the natural sweetness of fresh, juicy strawberries with a flaky, buttery crust. Perfect for sharing or savoring solo, it’s a dessert that’s as good for the planet as it is for your taste buds.
Ingredients
Pie Crust
1 1/2 cups Biscuit & Baking Mix
1/2 cup cold vegan butter
1 teaspoon sugar
Ice water
Pie Filling
4 cups sliced strawberries
1 cup white sugar
3/4 cup water
3 tablespoons cornstarch
1 teaspoon lemon juice
Optional: vegan whipped cream for topping
Preparation
Step 1
Prepare the Pie Crust:
Preheat oven to 350 °F.
Combine the Biscuit & Baking Mix and sugar in a food processor or bowl.
Add cold vegan butter and process until small crumbs form. If using a fork, mash the butter into the dry ingredients until it begins to come together.
Gradually add 3-4 tablespoons of ice water, mixing until the dough clumps into a large ball.
Place the dough on a floured surface and roll it into a 15-inch circle.
Carefully transfer the dough to a pie plate, pressing down the sides and trimming as needed.
Bake at 350 °F for about 45 minutes, until the edges are golden.
Step 2
Prepare the Filling:
Wash and slice your strawberries.
Add the sugar, water, lemon juice, cornstarch and 2 cups of strawberries to a saucepan and cook on medium heat for 5-7 minutes. As the strawberries begin to heat up, mash them with a fork to make a chunky strawberry sauce. When thickened, remove from heat.
If it still looks runny, add a bit more cornstarch until you get the desired thickness.
Step 3
Arrange the rest of the strawberries on the cooled pie crust.
Step 4
Pour the thickened strawberry sauce into your pie crust, covering the strawberries. Chill in the refrigerator for around 4 hours before serving.
Optional: Serve with your choice of vegan cool whip.