Ingredients

The following ingredients have 8 Servings
  • 2 vegan pie crusts
  • 6 cups strawberries
  • ½ cup sugar ((use more if your strawberries are very tart, or if you like a sweeter pie))
  • 1 tsp ground cardamom
  • 6 tablespoons cornstarch
  • 2 teaspoons pure vanilla extract
  • 1 tbsp lemon juice

Instruction

  • Line a 9-10 inch pie plate (preferably deep-dish) with one pastry crust, then refrigerate until ready to use. Keep the other crust refrigerated.
  • Preheat the oven to 425 degrees Fahrenheit or 220 degrees Celsius.
  • Make the filling by placing the strawberry halves in a large bowl with the sugar, vanilla, cardamom, cornstarch and lemon juice, if using. Mix well with a ladle or with your hands. Set aside for 15 minutes.
  • After 15 minutes, pour the strawberry filling into the prepared pie plate with crust. Refrigerate while you get the top crust ready.
  • You can just roll out the top crust and create a covered pie (cut a vent in the center), or you can create a lattice top. Or do what I did and use a cookie cutter to cut out cute shapes in the crust to top the pie with.
  • Place the pie on a rimmed baking sheet and bake 20 minutes, then turn down the temperature to 400 degrees and bake for another 30 minutes or until the filling is bubbling and the crust is golden-brown.
  • Cool the pie thoroughly for 6 hours or overnight before cutting.