This Gluten-Free Vegan Strawberry Pie is crispy and flaky, fresh and fruity, and 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!
Why you’ll love this Gluten-Free Vegan Strawberry Pie:
- 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.
- 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!
- 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.
How to make this Gluten-Free Vegan Strawberry Pie
Scroll down to the bottom of the post for the full recipe.
- Combine all the ingredients for the pastry dough in a glass mixing bowl.
- 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.
- You can use a fork or your fingers to create a pretty pattern around the edge if you like.
Tip: 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 30 minutes.
Tip: Leave to cool slightly before pouring in the filling.
How is the strawberry jelly filling made?
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.
Transfer 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.
Place the sliced strawberries into the pastry crust.
Pour over the jelly mixture – it’s easiest to do this using a measuring jug!
Leave to cool and place in the fridge for at least a few hours until the jelly has set completely.
How long does this Strawberry Pie keep for?
It does taste best when fresh, but keeps well covered in the fridge for up to a few days.
Where can you buy agar?
You can get hold of agar in local health stores, Asian supermarkets, and probably your local supermarket too.
Substitutions you can make to this recipe:
- you can replace the gluten-free flour in the pastry crust with rice flour
- you can replace the gluten-free flour with plain flour if you’re not gluten-free
- you can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc
- you can substitute the strawberries with raspberries, cherries, blueberries or mango!
More vegan strawberry dessert recipes:
- 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 #rhiansrecipes on Instagram! Thank you.
Gluten-Free Vegan Strawberry Pie
For the pastry:
For the strawberry jelly:
- 255 g (9 oz) fresh strawberries , hulled and finely sliced
To serve (optional):
For the pastry:
- 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
For 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 ¼ 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
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