During the spring and summer, there’s nothing better than sitting outside, eating berries (nature’s candy!), and enjoying the breeze. But what else can you do with all that fresh summer fruit? Make a fresh strawberry pie! Just picture it… Fresh, juicy strawberries coated in a perfectly sweet and flavorful berry sauce. A gluten-free pie crust that tastes just as delicious as its white-flour version. A dollop of creamy non-dairy whipped topping to complement all that juicy sweetness. Can you already taste it?!
Sure, you may like blackberries, raspberries, blueberries, or other kinds of berries, but there’s just something about strawberries that we all love. They are so delicious, bright, nutritious, and fun to eat. Strawberries add a punch of flavor to salads, dress up breakfast pancakes (or even cereal), add an interesting twist on hummus, or can be added to a fruity salsa. This fresh strawberry pie recipe comes together really quickly and in my opinion, nothing tops the flavor of a fresh homemade pie. It’s sure to quickly become your new go-to spring and summer dessert!
WHY WE LOVE THIS RECIPE
- Great way to use up strawberries. You’ve made smoothies, salads, and sorbets. What else can you do with strawberries? Make a quick and easy fresh strawberry pie!
- Easy to follow. This fresh strawberry pie is a breeze to prepare. You can use a store-bought pie shell (like I did) and bake it. Mix the other ingredients together. Pour them into the baked pie crust. And that’s it!
- Vegan friendly. The recipe doesn’t contain any dairy, eggs, or other animal products (even the pie crust!).
- Low in sugar. The natural flavor and sweetness of the strawberries really get to shine in this recipe.
Here are the ingredients you'll need for this fresh strawberry pie recipe:
- 9-inch pie shell
- Monk fruit sweetener
- Arrowroot flour
- Dairy-free whipped topping
- Strawberry jel dessert powder
- Vanilla extract
- Strawberries: Fresh berries are the best. However, if you only have frozen on hand, make sure to thaw them first and drain off the excess water before proceeding with the recipe.
- Arrowroot flour: Acts as a thickening agent for the filling.
- Pie crust: You can use any you like. I prefer the 9-inch pie shells from Wholly Wholesome. Not only are they gluten-free, but they’re also dairy-free and egg-free.
- Monk fruit sweetener: A natural alternative to sugar for zero-calorie, zero-glycemic sweetness.
- Strawberry jello powder: This plant-based alternative from Simply Delish is sugar-free, vegan- and keto-friendly.
STEP 1: BAKE THE CRUST
Let the frozen pie shell thaw at room temperature for 10 minutes. Preheat the oven to 425°F.
Bake for 9 minutes or until the edges turn golden brown.
Remove from the oven and let the baked shell cool to room temperature.
STEP 2: MAKE THE FILLING
Wash and hull the strawberries. Next, slice the fruit and set them aside.
To clean the raspberries, first, make a vinegar bath from a 3:1 mixture of water and distilled white vinegar. Gently place the berries in the vinegar bath and swish them around to loosen any dirt.
Carefully lift the raspberries out of the vinegar bath and put them in a colander. Next, rinse the berries with cold water to remove all traces of the vinegar water. Dry the berries gently but thoroughly on a paper or cloth towel. Set aside.
Add the water, monk fruit sweetener, and arrowroot flour to a saucepan and whisk until everything has dissolved.
Bring the mixture to a boil over high heat. Keep stirring until it becomes thick and glossy. Remove from heat.
Add the jel powder to the mixture and whisk until the powder has dissolved. Let it cool.
Once the mixture has cooled to room temperature, use a spatula to carefully fold in most of the sliced strawberries and all the raspberries until they are evenly coated with the thick sauce.
STEP 3: ASSEMBLE THE PIE
Spoon the fresh berry mixture into the cooled pie crust.
Use the remaining sliced strawberries to create a pattern on the pie.
Refrigerate for 20 minutes to allow the pie to set.
Add a dollop of non-dairy whipped topping before serving.
- Storing a fresh strawberry pie. Cover the finished pie with plastic wrap and put the pastry in the refrigerator, where it will keep for up to two days.
- Make ahead instructions. You can blind bake your pie crust up to 2 days ahead and store it in the refrigerator. The strawberry filling can be made 24 hours ahead. Assemble the pie the day you’re serving it.
- For a crispier crust. Once the edges start turning golden brown, remove the weights/beans and parchment paper/foil and let the crust cook for about 3 more minutes on its own. Keep an eye on the edges so that they don’t get over browned.
- Go for smaller strawberries. Small or medium-sized strawberries are generally sweeter than larger ones.
- Dock the pie crust. If you don’t have pie weights or dry beans handy, you can also dock the crust before blind baking. Simply prick the bottom and the sides with a fork to allow steam to escape from the dough while it’s baking.
FREQUENTLY ASKED QUESTIONS
What is strawberry pie filling made of?
For this recipe, the pie filling is made of water, monk fruit sweetener, and arrowroot powder, which are whisked and boiled together before adding strawberry jel powder. Once it’s cooled down, sliced strawberries and raspberries are added to the mixture. And that’s it!
Why is my strawberry pie runny?
Let the strawberry jel mixture cool completely before adding the fresh berries. If it’s warm or hot, it will cook the fruit, causing them to leak moisture. As a result, your pie will become runny. If you let your fresh strawberry pie sit too long in the refrigerator after making it, it can also become runny. This is why it’s best eaten the day it’s assembled.
How do you keep strawberry pie crust from getting soggy?
Blind-baking your crust can help prevent a soggy bottom pie crust. Also, using an egg wash on the crust can help. Instead of eggs, for a vegan-friendly option, you can use maple syrup, aquafaba, or dairy-free milk such as almond, oat, and rice. Using thickeners like arrowroot flour will help thicken the liquid in the filling so that it doesn’t seep into the pie crust and make it soggy.
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