Vegan Strawberry Pie Recipe

For the past 2 years Derek and I have gone to Green Door Gourmet for their annual strawberry picking during the month of May. This is where my obsession with strawberry pies started… I think I made about 4 last year within the span of 2 weeks. There’s nothing like some local super fresh strawberries to make the best strawberry pie! Or pie(s)…

We usually go and pick a few quarts, of course munching on a few while picking! Although you can get strawberries pretty much anywhere, any time of year, there’s nothing like picking them yourself in season. And a little tip to those in Nashville: get to Green Door’s events right when they open, if not before because things get packed quickly. When we went, we arrived right as they opened, and the fields were closed to picking not even an hour after.

You can shop my look here!

Anyways, back to what y’all are here for, my favorite strawberry pie recipe!!

This recipe is actually NOT VEGAN, but is extremely easy to make vegan, or even gluten free if that’s your thing. In fact, I pretty much get all my pie recipes from non-vegan sources because pies are the easiest dessert, in my opinion, that can be made vegan. Just swap out the butter for vegan butter to make it vegan and that’s it! It’s SO easy.

This recipe is easy too, and so yummy! Perfect for summer get-togethers and parties, but hey, I don’t need an excuse to eat pie whenever I want!

If you want to make this summer treat, find the recipe for this Strawberry Crumble Pie below! (NOTE: this is not my recipe, but simply one I have found to love. Find the original recipe here!)

Strawberry Crumble Pie

Prep Time: 20 minutes

Cook Time: 55 minutes

Category: dessert

Cuisine: American 

Author: Sue Moran

Yield: serves 8


1 single frozen pie crust, do not thaw (I get the Marie Callender’s because they’re vegan!)


1 1/2 pounds strawberries, washed and sliced

1/2 cup sugar

juice of 1 lemon

4 Tbsp cornstarch or 5 Tbsp tapioca flour

crumble topping

3/4 cups flour

1/2 cup granulated sugar

1/4 cup brown sugar

6 Tbsp cold butter, cut in small pieces (I use Earth Balance vegan sticks of butter)


Set oven to 400F

Toss the strawberries with the sugar, lemon juice, and cornstarch. Set aside.

Make the crumble topping by cutting the butter into the flour and sugars. Use your fingertips or two forks to blend it all together until it becomes coarse crumbles.

If you like, carefully remove the frozen pie crust from its tin and put it into your own pie dish. Set the dish on a baking sheet to catch any dripping juices.

Transfer the berries to the pie crust, but leave any extra juices behind. Mound them in the center of the pie and top with the crumble mixture.

Bake at 400F for 15 minutes, then turn the heat down to 375F for another 40 minutes, or until the top is browned and the juices are bubbling.

Let cool completely before slicing.


  • When using frozen pie crusts, don’t thaw, just fill and bake straight from the freezer.
  • If your oven runs hot and your crust starts to brown too soon, cover it loosely with foil.
  • You can mix the strawberries with raspberries or thinly sliced rhubarb for a different flavor.

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