Indulge in the sweetness of summer with this delightful Vegan Fresh Strawberry Pie. Bursting with the natural flavor of ripe strawberries, this vegan version of a classic dessert is not only easy to make but also a refreshing treat for all.

Begin by washing and hulling around 4 cups of fresh strawberries. Slice them into halves or quarters, depending on your preference. Set aside a handful of the most attractive berries for garnish.

In a saucepan, combine 1 cup of granulated sugar and 1/4 cup of cornstarch. Stir in 1 cup of water and bring the mixture to a gentle boil, allowing it to thicken. Reduce the heat and simmer until the mixture achieves a clear, glossy texture.

Remove the saucepan from heat and add a splash of fresh lemon juice for a hint of brightness. Allow the mixture to cool for a few minutes before gently folding in the sliced strawberries, ensuring each berry is coated with the luscious glaze.

For the crust, you can either make your own vegan pie crust or opt for a store-bought version. Ensure it is dairy-free by checking the ingredients.

Pre-bake the pie crust according to the instructions, allowing it to cool completely.

Carefully spoon the strawberry filling into the cooled pie crust, spreading it evenly. Arrange the reserved whole strawberries on top for a visually appealing finish.

Refrigerate the pie for at least 2-3 hours or until the filling is set. This cooling period allows the flavors to meld, creating a harmonious blend of sweetness and tartness.

Before serving, consider brushing the top with a light layer of apricot jam for a glossy finish.

Slice and serve this Vegan Fresh Strawberry Pie to savor the essence of summer in every bite. The vibrant red hues and the natural sweetness of strawberries make it a perfect, cruelty-free dessert for any occasion.


For the Crust:

  • 1 1/2 cups graham cracker crumbs (ensure they’re vegan-friendly)
  • 1/4 cup melted coconut oil or vegan butter
  • 2 tablespoons maple syrup or agave syrup

For the Filling:

  • 4 cups fresh strawberries, hulled and sliced
  • 1/2 cup granulated sugar or coconut sugar
  • 3 tablespoons cornstarch
  • 1/4 cup water
  • 1 tablespoon fresh lemon juice


  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, combine the graham cracker crumbs, melted coconut oil or vegan butter, and maple syrup or agave syrup for the crust. Mix until well combined and press the mixture evenly into a 9-inch pie dish. Bake the crust for 8-10 minutes until lightly golden. Let it cool completely.
  3. In a saucepan, mash 1 cup of the sliced strawberries with a fork or potato masher. Add the sugar, cornstarch, water, and lemon juice. Cook the mixture over medium heat, stirring constantly until it thickens and becomes glossy (this usually takes about 5-7 minutes). Remove it from heat and let it cool for a few minutes.
  4. Arrange the remaining fresh sliced strawberries in the cooled pie crust.
  5. Pour the thickened strawberry mixture over the fresh strawberries, ensuring they’re coated evenly. Spread it out to cover the strawberries.
  6. Refrigerate the pie for at least 2-3 hours to set before serving.

approximate nutritional breakdown for a slice of Vegan Fresh Strawberry Pie (based on a 9-inch pie, cut into 8 slices):

  • Calories: Around 250-300 calories per slice
  • Fat: Approximately 10-15 grams
  • Carbohydrates: Roughly 35-45 grams
  • Fiber: Around 3-5 grams
  • Protein: About 2-4 grams