Happy Pieday Friday, everyone! Summer is officially upon us and what better way to kick off the Summer season than with strawberry pies.
There’s something about strawberry pie. It’s sweet enough to satisfy any cravings you may have, but still true to it’s strawberry flavor. These simple strawberry pies are bite sized, making them easy to transport from point A to point B…or eat between point A and point B. 🙂
I made these pies for my dad for Father’s Day. He really enjoyed them! There are three simple components to these pies: the puffy crust, the strawberry filling, and the sugar topping. Don’t be intimidated by the folding of the crust either! If they’re messy, no one will care. They still taste delicious! These pies are not vegan, I altered them to fit what I had in my pantry, which wasn’t as much as usual. I’m going grocery shopping this weekend, promise!
Adapted from Vegan Pie in the Sky
For the Crust
2 1/4 cups all-purpose flour
2 Tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup cold margarine
1/2 cup cold plain yogurt
1/4 cup unsweetened almond milk
For the Filling
1 pound frozen strawberries*
1/4 cup sugar
2 Tablespoons cornstarch
1 Tablespoon fresh lemon juice
1 teaspoon pure vanilla extract
For the topping
Sugar for sprinkling
*Baker’s Note: For the filling, freeze the strawberries (even if they’re fresh!). Then thaw them just to the point where they’re easy to cut. This will make for less mess.
For the Crust
Using a mesh strainer, sift flour, sugar, salt, and baking powder into a large mixing bowl. Using a pastry cutter, your fingers, or some other means of cutting, cut in the margarine a Tablespoon at a time.
Add half the yogurt to the mix and combine. Add the remaining yogurt and stir. The dough should begin clump. Add the almond milk and knead dough until a stiff dough forms.
Divide the dough into two logs and wrap in plastic wrap. Chill for 45 minutes, or until ready to use.
For the Filling
Let the frozen strawberries thaw just to the point where they are easy to slice.
Preheat oven to 400F and line two large, rimmed baking sheets with parchment paper.
Slice strawberries to 1/4-inch thickness. Put them in a medium sized mixing bowl and mix in 1/4 cup sugar, cornstarch, lemon juice, and vanilla extract. Place the filling in the freezer until your dough is ready for assembly.
On a lightly floured surface, roll a dough log into a large rectangle, about 1/4 an inch thick. Trim the edges so it is a perfect rectangle.
Slice the large rectangle in half. Slice those two rectangles in half, creating 4 rectangles. Have a cup of water at hand for sealing the pies.
Remove the filling from the freezer. To form the pies, dip your fingertips in water and wet the edges of each pastry rectangle. Scoop a scant 1/4 cup onto half of the pastry and fold it over. Run your finger along the edge of the dough to press the pie closed. Now press a fork into the edges to create a crimped pattern and really seal the pies shut.
Transfer pie to baking sheet and repeat. Continue making pies with the other log of dough and place on the second baking sheet. When you take a break to roll out the other dough log, place the filling back in the freezer.
For the Topping
Brush pies with a little water and sprinkle with a pinch of sugar
Create slits (in an X shape) in each pie to let steam escape.
Bake for 30 to 35 minutes on two different racks. Crust should be lightly browned and filling should be bubbly. Remove from oven and let cool 5 minutes before transferring to cooling rack to cool completely. If the pies are still sticking to the parchment paper, or if they’re leaking filling, transfer the entire parchment paper to a cooling rack.
These hand pies are very simple. The sweet flavor of strawberries combined with the sugar topping make for a very simple, delicate flavor. The crust is fluffy and soft while the filling is gooey and delicious.
Have a great weekend! 🙂
- Pieday Friday: Vegan Strawberry Rhubarb Pie (theheartyherbivore.wordpress.com)
- Strawberry Tart (meatballsandmilkshakes.com)
- Strawberry shortcake (csmonitor.com)