Browse Recipes >

Individual Strawberry Pies

by Kala Patterson

Flaky pie crusts and creamy strawberry filling make these pies the perfect summer treat. Serve them with dollops of vegan whipped cream.

For the Pie Crust:
1/4 cup vegan nonhydrogenated margarine
1/4 cup vegan nonhydrogenated shortening
1/2 cup whole-wheat pastry flour
1 1/2 cups all-purpose flour
1 Tbsp. sugar
1 tsp. salt
1 Tbsp. canola oil
1/4 cup ice-cold water

For the Pie Filling:
6 cups strawberries, washed and stemmed
1/2 cup sugar
2 Tbsp. frozen apple juice concentrate
1/4 tsp. salt
1/2 tsp. vanilla extract
3 Tbsp. cornstarch, dissolved in 1/2 cup water

For the Pie Crust:
• Chill the margarine and the shortening in the freezer for 10 minutes.
• Preheat the oven to 350ºF and lightly grease a muffin pan.
• In a food processor, combine the flours, sugar, and salt. Add the margarine, shortening, and canola oil. Process until moistened and fine.
• Gradually add the cold water and process until a dough forms.
• Shape into a disk and chill for at least 30 minutes, then roll to a 1/4-inch thickness.
• Cut into circles that are slightly larger than the cups of the muffin pan.
• Place each circle in a muffin cup and pierce with a fork.
• Bake for 25 minutes, or until the edges are lightly browned. Cool.

For the Pie Filling:
• In a food processor, purée 2 cups of the strawberries until smooth.
• In a medium pot, combine the strawberry purée, sugar, apple juice concentrate, salt, vanilla extract, and cornstarch mixture. Bring to a boil over medium heat. Let boil for 3 minutes, or until thick. Cool.
• Cut the remaining strawberries into quarters and stir into the cooled strawberry pudding.

To Assemble:
• Spoon the filling into the pie crusts and chill for at least 1 hour.

Makes 7 servings