Vegan Strawberry Pie is the perfect summertime dessert, made with plenty of fresh strawberries and a sweet homemade sauce with no Jell-O! Only 6 ingredients and easy to make.
This beautiful pie will be the star of your next Summer get together! It’s incredibly easy to make, even easier if you use a store bought vegan pie crust. No one will guess it’s vegan!
I recommend making this pie during strawberry season for the best tasting pie. I picked up some amazingly sweet strawberries at my local Farmer’s Market last week and they were perfect. Luckily I bought a ton because I ended up making this pie a few times to get the recipe just right!
How to make No-Bake Strawberry Pie without Jell-O:
Oftentimes, no bake strawberry pies are made with Jell-O, or gelatin. Well, that’s a no go for vegans, so this version uses cornstarch as a thickener. It’s works perfectly and tastes a lot better than Jell-O, in my opinion!
Most of the strawberries are layered right into a pre-baked pie crust, while about 3/4 cup get mashed and then mixed with some sugar, water, cornstarch and lemon juice. This mixture is heated until thick, then poured over the top of the fresh strawberries. Then you simply chill for 4-6 hours so it can firm up and become sliceable.
Can Strawberry Pie be frozen?
This pie can be frozen. When you thaw it the strawberry juices may be extra runny, but that’s not a huge deal.
Can Strawberry Pie be made gluten free?
Yes! The strawberry filling is already gluten free, so you just need a gluten free pie crust. You can use my recipe: Gluten Free Pie Crust, another recipe you love, or a store bought vegan gluten free crust if you can find one.
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Vegan Strawberry Pie
Ingredients
- 1 recipe Easy Vegan Pie Crust | OR store bought vegan pie crust
- 2 pints (1 quart) strawberries (about 4 cups)
- 1 cup granulated sugar
- 3/4 cup water
- 3 tablespoons cornstarch
- 1 teaspoon lemon juice
- Optional: Coconut Whip Cream | I used SoDelicious Coco Whip
Instructions
- Bake the pie crust: Preheat the oven to 400 degrees. If using my pie crust recipe, prepare the crust according to instructions and line a 9 inch pie pan with the crust, trimming the edges as needed. Poke all over the bottom with a fork and bake for 15-20 minutes. If worried about the crust puffing up, you can place a piece of parchment paper inside the crust and put about 1 cup of dried beans or rice on top. Let cool for 10 minutes.
- Meanwhile, wash and hull the strawberries. Slice if desired (I left them whole).
- Take 3/4 cup of the strawberries and add to a saucepan. Mash them with a fork or potato masher, then stir in the sugar, water, cornstarch and lemon juice. Bring to a boil, stirring frequently, and cook for 2-3 minutes until thickened. Remove from heat.
- Place the rest of the strawberries in the cooked pie crust, pointy side up (for prettiness!). You will probably have 2 layers of strawberries; simply arrange them fairly evenly.
- Pour the thickened strawberry sauce into the pie pan with the strawberries, evenly distributing the sauce over the berries.
- Chill in the refrigerator for 4-6 hours before serving. The pie will thicken and become sliceable. Serve with a dollop of Coconut Whip Cream if desired and enjoy!
Notes
- For gluten free, use my Gluten Free Pie Crust.
- If you want to lower the sugar, you could probably go down to 1/2 cup sugar, or use coconut sugar or even maple syrup if desired.
- Try serving with swirls of Vegan Cream Cheese Frosting for a delicious alternative to whip cream. It's quite tasty, like a strawberry cheesecake!
- The nutrition facts do not include the pie crust, as it will vary greatly depending on which crust you use.
Nutrition
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I love making this version of strawberry pie
But when I add the cornstarch to it
It makes it look milky instead of clear
Is it supposed to look like that
I notice in your picture it doesn’t look like that
Thank you
Hi there! No, it should only look like that BEFORE you cook it. Once it boils and thickens, it should turn clear again. That’s how thickening with cornstarch works, even for savory dishes. If it’s not getting clear, you are likely not heating it enough to thicken properly either. I hope that helps!
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Can you use frozen organic strawberries? I am having trouble finding fresh organic at this time of year.
Yes, you can.
I made this tonight and it was delicious 😋. I mashed the strawberries and added in the water and put it all my blender to make it smooth. I put it into the saucepan and then added in sugar and cornstarch and brought it to a boil and mixed for a few mins. The pie was perfect. I love your recipes and can’t wait to make more.
Hi Rose. I’m thrilled the pie turned out great, and that you loved it! Thanks for sharing your cooking experience, and your awesome review! I appreciate you using my recipes! Happy cooking!
Hey, I’m so excited to make this but I’m wondering can I use agave for my sugar
Yes, agave should work well as a substitute. Happy baking!
Do you think this would be good with a Graham cracker type crust?
Yes I think that would be great.
I grow my own strawberries and I was short about half the amount needed. I substituted for blueberries both Maine low Bush and high Bush. I made a slurry for the cornstarch and some of the water. It looks great. I did have an issue with the pie crust.it was very sticky. I think next time I will use more ap flour. This is a pie for my vegan friend who also doesn’t wat palm oil. Took some searching but I did find some plant based butter and some coconut whip cream. Can’t wait to taste it.
Will this pie hold up at room temperature for a couple hours after its been chilled over night?
Yes, it should be fine if it’s left out for only a couple of hours.
I haven’t got cups. Can anyone tell me what’s the weight of the strawberries pl? I wish to make this for some visitors.
Tks
About 2 pounds.
This is a great pie! Made it for a friend’s birthday. I had not made a strawberry pie before and was afraid it wouldn’t thicken properly. No need to worry. This thickened up very well and even traveled in a cooler on ice for a couple of hours and maintained its shape. The flavor was also outstanding.
I’m thrilled the pie was fabulous, and traveled fabulously, for your friend’s birthday! Thanks for your wonderful feedback!
Hello. This sounds delicious. Have you tried using anything other than cornstarch? Im allergic to it, how about tapioca or arrow? Thanks, Lisa
Hi Lisa. I haven’t tried making this with tapioca or arrowroot starch, but they should work instead of cornstarch. Hope this helps!
Can you cut the amount of sugar? Or even leave it out altogether? Am not a baker so this may be a dumb question. Thx!
Unfortunately leaving out the sugar will make the recipe not work very well at all, so I don’t recommend it. You might be able to cut it back a bit but I haven’t tested it. Sugar is not only for sweetening, it adds structure to baking. So it can be tricky cutting back or leaving it out. Hope that helps!
This was delicious! I cut the sugar by more than half but might increase to 1/2 cup. Only issue was that mine wasn’t as bright red as your pic and had a slightly whitish tinge. Didn’t affect flavor or presentation. Will def make again.
Hi Linda. I’m glad you loved the pie! Thank you for sharing your great review and feedback!
Awesome recipe, super easy- feedback from the family was “this is the best pie you’ve ever made”….what more needs to be said?? 🙂
That is so terrific, Hannah! Thank you for sharing this fabulous feedback and review! I’m thrilled the pie was a hit with your family!
I love this recipe!!! We went strawberry picking and needed something with the extra strawberries and this was perfect!!
Would it be okay to use a tablespoon of agar instead of cornstarch in the future?!
That’s so wonderful to hear, Alyssa! I haven’t tried using agar agar in this recipe, but 1 to 1 1/2 tablespoons should work instead.
I made this pie yesterday. It is really very delicious!! However, I did encounter a small problem. The bottom crust became mushy. I used a store bought crust and baked it according to instructions. It was golden brown when I placed the strawberries in and the thickened mixture. The pie seemed like it firmed up nicely in the refrigerator all night, but when we cut it today, the bottom was wet and mushy. I did cut the strawberries into halves or thirds depending on the size of the strawberry. Was the problem because I cut the berries? Everyone is still loving the pie. I’d like to make it again this week, but I’m trying to figure out what I did wrong. Thank you!! 🙂
Store bought crusts can really vary, I’ve noticed. I recently tried pre baking one for another pie and it actually took a whole lot longer than my homemade crusts. The crust will be so much better homemade it’s not even funny! ? I don’t think cutting the berries made a huge difference. Try a homemade crust, that would be your best bet.
Love all your recipes. So much so, I don’t even do a trial run. I simply know they will turn out perfect each time! Thank you
I’m planning on making this pie for a party on Weekend. If I make this on Friday for use on Sunday, will it stay good?
That means so much to me! Thanks! I think it should be okay, but I honestly haven’t let it sit that long in the refrigerator. I’m pretty sure it will be fine though!
Can this be made one day in advance? Or is it best served the day it is made?
It would be just fine the next day, no problem!
The pie is super fresh and full of flavor but the cornstarch amount definitely needs adjustment or possibly cook the strawberries a bit before adding cornstarch to remove excess moisture – I needed to use almost double the amount of cornstarch the recipe calls for in order to it to get to the right consistency 🙁
This pie was what summer would taste like if it had a flavor. Most vegan desserts are simply overwhelmingly sweet as they substitute more sugars for eggs and butter. This pie was the real deal — full of strawberry flavor, beautifully set, we all had a second slice. And it was perfect the very first time I tried it.
I love your description of tasting like summer! I’m glad the pie turned out delicious and wonderful for you! Thank you for taking time to share your review, Jeanne!
I have made this recipe twice and each time the pie tastes delicious but it remains a soupy texture. Should I add more cornstarch? Cook down more strawberries? Or cook the strawberries longer?
Are all your measurements accurate? And it’s soupy after chilling in the refrigerator for several hours? It’s usually thick but a bit runny when you pour it in the pie shell, then it thickens a lot more in the fridge. You can try adding an extra tablespoon or so of cornstarch to see if that helps. And make sure to cook it long enough that the mixture thickens.
I’m so happy I found this recipe. Strawberry pie was a staple in my family growing up, frequent trips to Marie Callendar’s especially on our birthdays was a cherished moment with my Aunt and I. I made the pies with my own vegan crust and downsized to mini personal pies.
Hi Shanna. The mini pies sound so fun! Thank you for sharing your memories and your wonderful review, and I’m glad you love the strawberry pie!
Tried this recipe. Was really good. Only things is my mix didn’t firm up. Maybe cook too long? ??♂️
Thanks Lee, I’m not sure why it didn’t firm up. I actually wonder if you cooked it long enough? Or you just haven’t let it cool long enough to firm up.
I actually had that happen too, kept it on low heat and added pinches of the cornstarch while stirring. It eventually got to the right consistency.
This pie is absolutely DELICIOUS! I’m so glad I found this recipe!!
I’m glad you found it too!
Thank you so much for recipe. I have made it many times and my family loves it. You recipes are such an inspiration. Thanks Jacob
You’re welcome! Thanks for the great comment!
Delicious and so easy! I did put slightly less than a full cup of sugar in, maybe around 3/4 cup, and it was just fine. If it only has 3/4 cup then I’m okay to eat it–ha!
So glad you enjoyed the pie, even with a little less sugar! 🙂
I can’t believe how good this is. I got some fresh strawberries from the market, came home and made this. So easy and delicious! Thank you!! Will be making this regularly.
This looks absolutely divine. Will have to try this recipe very soon
Thank you, Kay! I hope you love it.