So you know how I mentioned last weekend that Whole Foods had a crazy-good sale on fresh, organic strawberries? Well I bought more than I could eat as snacks at work, so I decided to use up the rest by making a pie. Feel free to top with non-dairy whipped cream if you like, but it’s delish without it too! The crust recipe is one of my favorites. Omit the sugar to use for veggie pot pies.
1 1/2 lbs fresh strawberries, halfed or quartered, depending on their size
1 cup sugar
3 tablespoons cornstarch
1/4 cup cold water
prepared vegan pie crust (see below)
1 cup all-purpose unbleached flour
1/2 teaspoon salt
1/2 teaspoon sugar
3 tablespoons non-dairy milk
1/3 cup Earth Balance margerine
To make the crust, combine the flour, salt, and sugar in a food processor and pulse until mixed. Add in the Earth Balance by cutting it up into small cubes or pinching off small pieces with your fingers and dropping it in. Pulse a few times until you have a corn-meal-type mixture. Add in the non-dairy milk and let the food processor run until a dough ball forms. Wrap in plastic wrap and refridgerate for 45 minutes if you have time.
Preheat the oven to 375. Roll out the dough on a lightly floured surface. If it cracks or gives you trouble, lightly wet your hands, kneed the dough, and try again. Place in a lightly greased 9″ pie plate and bake for 30-40 minutes.
Once the pie crust has cooled a bit, place half of the strawberries in the crust. Mix the cornstarch and water and set aside.
Put the remaining strawberries with the sugar in a small saucepan and bring to a boil over medium heat. Mash up the strawberries a bit with a fork while they heat up. Once the mixture is starting to boil, stir in the cornstarch mixture and continue to heat, stirring often, until the mixture is pretty thick. (If it doesn’t get thick enough, it won’t set up in the fridge. This won’t be a complete disaster – the pie will still taste good- but it will be runny.)
Pour over into the pie plate with the other strawberries and let it cool a bit, then cover with plastic wrap or foil and chill in the fridge for several hours before serving.
P.S. Sorry my pics aren’t the best quality. My cell phone camera is the only one I have at the moment.