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Strawberry Pie {vegan, gluten-free}

April 20, 2018

You know summer is rumbling down the road toward us when strawberries begin to appear in the market.  The harbinger of warm days, family gatherings, cookouts and picnics.  I just couldn't help myself when I saw a pile of these beauties on sale so I bought them and rushed home to figure out what to make.  Usually I would make a formal tart and all the berries would be perfectly aligned and symmetric.  But not this time.  I wanted something that could be thrown together, made with children, be easy and fun.  So this pie is rustic.  The kind of sweet treat you bring to a party outside.  When I close my eyes I can hear the zydeco music drifting on the wind and taste the tart rose on my tongue.  The wind rattling through the oak trees.  I think I'll grab a blanket and take a slice of this pie to the park.  I hope this recipe becomes a regular part of your summer festivities.  Let me know if you make it and how it turns out.  Don't forget to tag your photo #theverdantplate on Instagram.  Enjoy!

 

Strawberry Pie

 

Ingredients:

 

Pie Crust

 

1 1/2 cups 1-1 gluten-free flour

1 tablespoon sugar

1/2 teaspoon salt

1/4 cup vegan butter

1/4 cup vegan shortening (you can use all butter if you don't have shortening)

1 tablespoon vegan plain yogurt or sour cream

1 teaspoon apple cider vinegar

2-3 tablespoons ice water

 

Strawberry Filling

 

1 pint strawberries, cut up 

1 cup apple juice

1/2 cup beet juice

1/2 cup strawberry juice

1/2 cup sugar

1/2 teaspoon salt

2 teaspoons agar powder

1 teaspoon vanilla 

1/2 cup blueberries 

1 tablespoon maple syrup

1 can coconut milk, whipped (follow link for directions)

 

Note: I use a juicer to make fresh juice.  If you don't have one, you can blend 2 apples, one beet and 1 cup strawberries to a puree and wring out lightly in cheese cloth or a kitchen towel to get juice.  You can also purchase the juices pre-made.

 

 

 

Directions:

 

 

- Pulse flour, sugar, salt, butter and shortening in a food processor until crumbly.  Add yogurt,        vinegar and 2 tablespoons water.  Process until a dough forms.  If the dough is too dry, add          another tablespoon of water 

- Wrap dough in plastic and shape into a disk  

- Refrigerate 1 hour

- Roll out between two sheets of plastic or parchment paper.  Line pie tin

- Prick bottom with a fork to release steam and prevent dough from puffing up  

- Bake at 350F for 25-30 minutes until lightly golden.  Cool completely before filling

 

Note: If you are in a rush, you can use a pre-made gluten-free crust from the freezer section.

 

- Fill pie crust with strawberries

- Bring the juices, sugar and salt to a boil

- Add agar powder and boil for 2 minutes

- Remove from the heat and add vanilla

- Pour over strawberries 

- Combine blueberries with maple syrup 

- Add to the top of the pie

- Refrigerate overnight

- Garnish with whipped coconut cream

 

 

 

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Welcome to The Verdant Plate. The intersection of plant-based cuisine, cocktails and culture.  Glad you're here.  Enjoy!

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