This is the time of the year when you can smell the sweetness of our local berries as you walk into the grocery store or run along almost any trail in this area. Since we are literally teeming with berries, the Fourth of July seemed like the perfect opportunity to make a berry pie.
I got the idea to use cardamom in this pie from holycowvegan.net where the writer talked about using cardamom's spiciness to offset the sweet tartness of the strawberries. It added an unexpected depth of flavor like nutmeg in vanilla ice cream and operates under the same principle as chai tea where the spice is balanced with the sweetness. And the flavor pairing worked well in this pie. I also took her cue to decorate the top with stars, making this a strawberry star-spangled pie of sorts, a bit more festive for the Fourth.
Here's the recipe.
Star-Spangled Summer Strawberry Pie
Crust Ingredients
2 1/2 cups gluten free flour
2 sticks Earth Balance vegan butter cut into 1/4 inch cubes and refrigerated
2 tablespoons powdered sugar
Ice cold water (I kept mine in an ice bath)
Granulated sugar for finishing
Filling Ingredients
4 cups fresh strawberries cut into quarters and fully dried (I laid them on a paper towel for about an hour)
1/4 cup + 2 tablespoons coconut sugar
1/2 teaspoon ground cardamom
4 tablespoons cornstarch
1 teaspoon Madagascar bourbon vanilla
1 tablespoon fresh lemon juice
Method
Make the Crust:
Place all the crust ingredients, except the water, into a glass or metal bowl (to keep it cool) and use a fork to mix the ingredients.
Slowly drizzle the water over the flour, adding just 1 tablespoon at a time, mixing quickly with the fork until the dough starts to clear the sides of the bowl and come together.
Divide the dough in half and shape into two discs. Wrap each disc in plastic wrap and refrigerate for an hour or longer. You can even do this step a day ahead of time and refrigerate overnight.
Make the Filling:
Place all the dry filling ingredients in a bowl and mix together well. Add the berries and carefully mix so the berries are well coated with all the dry ingredients. Then add the lemon and vanilla. Stir again and set aside for about 15 minutes to allow to thicken.
Put the Pie Together:
Preheat the oven to 425 degrees.
Take one disc out from the fridge and roll it into a 12 inch circle. Use flour to keep the dough from sticking and keep moving the dough as you work to ensure it doesn't stick.
Fold the dough in half over your rolling pin and transfer to a 9-inch pie pan. Unfold the dough into the pan and fold any overhanging dough under itself. Place the dough and pie pan back in the fridge.
Take the second disc out from the fridge and roll it into a a 12 inch circle of about a 1/4 inch thickness to match the crust you already rolled. Using one or two small star-shaped cookie cutters, cut out little pieces of the dough and place the stars on waxed paper to the side. Gather the leftover dough, re-roll, and then cut again. I did this about 4 times until I had exhausted the dough.
Remove the dough and pie pan from the fridge. Give the filling ingredients one more stir and then pour the filling into the pan. Top the pie with star cut-outs. I started with the bigger pieces around the edges and filled in with smaller stars. Sprinkle with granulated sugar for added sweetness and to help the crust brown.
Place the pie on a baking sheet and bake for 20 minutes at 425 degrees. After this, I covered the pie with foil and baked for an additional 30 minutes at 400 degrees. Then, I turned the oven down once more to 350 and baked for another 20 minutes.
Remove the pie to a rack and cool completely before serving. It can sit out for 2 days at room temperature, or you can gently cover it with foil once completely cooled and refrigerate the pie for up to 4 days. If you refrigerate the pie, let it come to room temperature before serving. Serve with some vegan whipped cream and enjoy!
