This Gluten-Free Vegan Strawberry Pie is:
- crispy and flaky
- fresh and fruity
- sweet and juicy!
I’m back with another healthier version of a traditional dessert that’s perfect for picnics and BBQs and other such summery occasions. This Strawberry Pie is packed with fresh strawberries for natural strawberry flavour and bright scarlet colour, which means there’s no artificial colouring or flavouring required.
This Strawberry Pie is a perfect way to showcase all the ripe seasonal strawberries, especially if you have a lot to use up. The simple combination of the crispy pastry crust, fruity strawberry jelly and juicy fresh strawberries is exquisite, especially when slathered with fluffy clouds of coconut whipped cream.
The base of this Strawberry Pie is my go-to pastry crust, which is made using just 3 simple ingredients:
- coconut oil for flaky texture and buttery flavour
- your favourite gluten-free flour blend (it can be substituted with rice flour, or plain flour if not gluten-free)
- ground almonds (almond meal) or almond flour, for binding and a crispy texture
I love this pastry crust as it can be pressed into the pie dish with your fingertips, which not only means it’s quick and easy to make, but it also requires much less kitchen clean-up, as there’s no floured surface or rolling pin needed!
Once the crust is baked until golden brown and crispy, you fill it up with heaps of sliced strawberries, which add juicy texture.
Inspired by how I packed in loads of fresh strawberries to make this Strawberry Cake, the jelly filling is made by blending up fresh strawberries, which adds even more strawberry flavour, and completely natural, vibrant red colour.
The vegan jelly is made using agar, which is a natural jelly-like substance that comes from algae. It’s super healthy and high in fibre. It was first discovered in Japan, and is used in many traditional Japanese desserts such as anmitsu.
You can get hold of agar in local health stores, Asian supermarkets, and probably your local supermarket too.
Once you’ve made the jelly mixture, you pour it into the pastry crust and wait for it to set all the fresh strawberry slices.
This Strawberry Pie is perfect for entertaining as it’s simple to make, is bound to be a crowd pleaser (who doesn’t love strawberries?), and it can easily be made in advance. It does taste best when fresh, but keeps well covered in the fridge for up to a few days.
Not into strawberries? They can easily be substituted for any other fruit, such as raspberries, cherries, blueberries or mango etc!
For more vegan strawberry dessert recipes, check out my:
- Strawberry Cake
- Matcha Strawberry Cake
- Strawberry Chocolate Truffles
- Strawberry Trifle
- Strawberry Sponge Layer Cake
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.
Helpful tools to make this Gluten-Free Vegan Strawberry Pie:
For the pastry crust:
For the strawberry jelly:
This Gluten-Free Vegan Strawberry Pie is crispy and flaky, fresh and fruity, and sweet and juicy!
- 255 g (9oz) fresh strawberries, hulled and finely sliced
- Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit)
- Combine all ingredients in a large bowl until it forms a firm dough - add the water a few tablespoons at a time so that you don’t add too much!
- You can keep this pastry dough in the fridge for up to a day if you like, but there is no need to chill it before using
- Place the pastry dough into a greased pie dish and use your fingers to carefully press it across the bottom and up the sides of the dish - I used a 20.5 cm/8 inch pie dish
- Use a fork to pierce the surface (remember the sides too!) of the pastry, so that it doesn’t puff up in the oven. Alternatively, you can use baking beans
- Bake in the oven for around 30 minutes, until the pastry crust is firm to the touch and golden brown
- Leave to cool slightly before pouring in the strawberry jelly
- Place the strawberries, lemon juice and maple syrup in a food processor or blender (or use a hand-held stick blender) and whizz until completely smooth
- Transfer the mixture into a measuring jug and top up with water until the mixture reaches the 300ml (1 1/4 cup) mark
- Transfer the mixture into a pan and bring to the boil
- Turn down the heat, add the agar, mix well and simmer for a few minutes before turning off the heat
The strawberry jelly needs to be poured into the pastry crust immediately otherwise it might set in the pan!
- Place the sliced strawberries into the pastry crust
- Pour over the jelly mixture
- Leave to cool and place in the fridge for at least a few hours until the jelly has set completely
- Serve with coconut whipped cream, if desired
- Tastes best when fresh, but keeps covered in the fridge for up to a few days
*You can alternatively use almond flour
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