Vegan Strawberry Pie

Sweet strawberries, picked at the peak of the season, take center stage in this glistening, ruby-red pie!

Serves: 8Hands-on: 20 minutesTotal: 3 hoursDifficulty: Medium

Serves: 8


  • 1⁄2 package (16 oz.) vegan pie dough
  • 6 cups hulled ripe strawberries, divided
  • 1 cup sugar
  • 1⁄2 cup water
  • 1 Tbsp. lemon juice
  • 3 Tbsp. cornstarch


  • Place pie dough in a pie plate, and cover with a piece of parchment. Fill the crust with dried beans and place in a preheated 350°F oven for 20 minutes. Remove beans and parchment paper. Bake for another 10 minutes until golden brown. Cool before adding filling.
  • In a large saucepan, mash 2 cups strawberries. Add sugar, water, lemon juice, and cornstarch. Bring to boil over medium heat, stirring constantly until thick and clear. Remove from heat. Allow to cool for 5 to 10 minutes.
  • Fill pie crust with remaining 4 cups strawberries. Pour sauce over strawberries.
  • Refrigerate pie for 1 to 2 hours before serving.