Photo of a slice of strawberry pie topped with whipped cream and a sprig of mint on a pink plate against a grey background

Gluten-Free Vegan Strawberry Pie

This Gluten-Free Vegan Strawberry Pie is crispy and flaky, fresh and fruity, and sweet and juicy!
Course Dessert
Cuisine American
Keyword gluten-free strawberry pie, vegan strawberry dessert, vegan strawberry pie
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8
Calories 185kcal
Author Rhian Williams


For the pastry:

For the strawberry jelly:

  • 200 g (7 oz) fresh strawberries , hulled and roughly chopped
  • 2 tablespoons (2 tablespoons) lemon juice
  • 8 tablespoons (8 tablespoons) maple syrup (or sub any other sweetener)
  • 1 teaspoon (1 teaspoon) agar (check instructions on packet as quantities needed can vary between brands)

To assemble:

  • 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 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!

To assemble:

  • 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


Calories: 185kcal | Carbohydrates: 26g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Sodium: 3mg | Potassium: 132mg | Fiber: 2g | Sugar: 15g | Vitamin C: 34.9mg | Calcium: 56mg | Iron: 0.9mg