The Best Vegan Huckleberry Strawberry Pie
This jello-free Vegan Huckleberry Strawberry Pie is simple to make and a crowd pleaser every time!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Diet: Vegan
Ingredients
Scale
- 1 store-bought vegan pie crust
- 4 heaping cups of whole strawberries
- ¼ cup of huckleberries
- 1 cup of granulated sugar
- ¾ cups of water
- 3 tbsp cornstarch or arrowroot powder
- 1 tbsp lemon juice
- Optional topping: Coconut, soy or aquafaba whipped cream.
Instructions
- Preheat oven to 400 degrees. If using prepared frozen pie crust, allow thawing for 10-15 mins. Poke holes all over the bottom using a fork or use pie weights so the dough doesn’t puff up.
- Bake per package direction
- After baking let cool for 10 mins.
- Wash and hull the strawberries. Leave them whole as it makes for a lovely appearance.
- Gently wash the huckleberries and remove and greenery still attached. Set aside.
- Add 1 cup of strawberries to a saucepan. Mash them with a fork, then stir in the sugar, water, cornstarch and lemon juice. Bring to a boil, stirring frequently. Continue to break apart large pieces of strawberry as they cook.
- When the mixture boils, cook for another 3 mins or until thickens. Remove from heat.
- Place the remainder of the strawberries in the cooked pie crust, pointy side up.
- Sprinkle on the huckleberries reserving some for garnish.
- Pour the warm sauce over the berries in an even layer.
- Chill in the refrigerator for 4-6 hours. The sauce will thicken nicely in the fridge.
- Serve with coconut whipped cream or non-dairy ice cream if desired.
Notes
- Optional topping: Coconut, soy or aquafaba whipped cream.
- Let this pie chill for 4 hours
Find it online: https://susancooksvegan.com/vegan-huckleberry-strawberry-pie/