🍓 Vegan Big Boy’s Fresh Strawberry Pie
A fresh take on a classic diner favorite—completely plant-based!
There’s something magical about a strawberry pie that’s filled to the brim with juicy berries, coated in a shiny glaze, and nestled into a flaky crust. Inspired by the iconic Big Boy dessert, this vegan version is every bit as nostalgic and luscious—without any dairy or gelatin. It’s perfect for spring and summer gatherings, and honestly? You don’t even need an occasion.
📝 Ingredients
For the pie crust (or use a vegan store-bought crust):
- 1 ¼ cups all-purpose flour
- ½ tsp salt
- ½ cup vegan butter (cold, cubed)
- 3–5 tbsp ice water
For the filling:
- 1 quart fresh strawberries, hulled and halved
- 1 cup water
- ¾ cup granulated sugar (or coconut sugar)
- 2 tbsp cornstarch
- 3 tbsp strawberry-flavored gelatin substitute
(Like Simply Delish Vegan Gel Dessert or homemade: 100% fruit juice + agar powder) - 1 tbsp lemon juice
🥣 Instructions
Step 1: Prepare the crust
- In a bowl, mix flour and salt. Cut in vegan butter until crumbly.
- Add ice water 1 tbsp at a time until dough forms.
- Roll out and press into a 9″ pie dish. Prick the bottom with a fork.
- Bake at 375°F (190°C) for 12–15 minutes or until lightly golden. Let cool.
Step 2: Make the glaze
- In a saucepan over medium heat, whisk together water, sugar, cornstarch, and gelatin substitute.
- Cook, stirring constantly, until it thickens and becomes glossy (about 5–7 minutes).
- Stir in lemon juice and let it cool slightly.
Step 3: Assemble the pie
- Arrange halved strawberries in the cooled crust.
- Pour the glaze over the strawberries, coating them evenly.
- Chill in the refrigerator for at least 4 hours (overnight is best).
💡 Tips & Tricks
- Crust hack: Use a store-bought vegan graham or pastry crust to save time.
- Gelatin subs: Agar agar works great—use 1 tsp per cup of liquid.
- Flavor boost: Add a splash of vanilla or balsamic glaze to the filling for depth.
- Garnish: Serve topped with vegan whipped cream or dairy-free vanilla ice cream.