Lenten pie with strawberries

Cookinero 26 November 2022

Lenten strawberry pie will appeal to both those who restrict their diet for religious reasons, and vegans or vegetarians. Eggs in this recipe are not required at all, and vegetable oil, which we thoroughly cooled in the freezer, does an excellent job with the role of fat. Other products do not raise questions: water, sugar, flour and berries. The result is amazing! You can cook a lean strawberry pie as often as you like, especially if a rich harvest of this fragrant juicy berry was born in the country.

How to cook Lenten pie with strawberries

Step 1

Lenten pie with strawberries

Prepare the dough for the Strawberry Lenten Pie. To do this, 30 minutes before the start of the process, remove the vegetable oil (150 ml) in the freezer so that it thickens.

Step 2

Lenten pie with strawberries

Wash the strawberries for the pie, dry and clean. Transfer to a small saucepan and sprinkle with brown sugar. Place on stove and heat over medium heat for 2 minutes.

Step 3

Lenten pie with strawberries

Add water (depending on the juiciness of the berries), cover the pan with a lid and bring to a boil quickly. Remove the lid and cook for 3 minutes. Throw the berries on a sieve, collect the syrup and let cool.

Step 4

Lenten pie with strawberries

Sift the flour for the pie dough with salt and baking powder into a bowl. Add the frozen butter, chop with two knives to make a crumb. Pour in the cooled syrup, add vanilla sugar and cinnamon. Knead the dough quickly.

Step 5

Lenten pie with strawberries

Grease a 22 cm silicone pie mold with vegetable oil. Put a little less than half of the cooked dough on the bottom, spread the strawberries on top.

Step 6

Lenten pie with strawberries

Lay out the remaining dough. Heat the oven to 180°C. Put the form with the future pie on the middle level of the oven. Bake for 35-40 minutes (a wooden skewer inserted into the center of the pie should come out dry).

Step 7

Lenten pie with strawberries

Let the lean strawberry tart cool slightly in the pan, then transfer it to a wire rack. Let cool completely. Invert onto a plate and sprinkle with powdered sugar.

Lenten pie with strawberries - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute vegetable oil with coconut oil or melted vegan butter, but ensure it's chilled to a similar consistency for the dough to work properly.
Store the pie in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. For longer storage, freeze slices wrapped tightly for up to 2 months.
Yes, replace regular flour with a gluten-free flour blend (1:1 ratio) and ensure your baking powder is gluten-free. The texture may be slightly different but still delicious.
Frozen strawberries work well (thaw and drain excess liquid first), or try other berries like raspberries, blueberries, or a mix for variation.
Ensure the strawberry syrup is fully cooled before adding to the dough, and don't overfill with berries. Baking on the middle rack also promotes even heat distribution.
Absolutely! Divide the dough and filling among muffin tins or small pie molds, reducing baking time to 20-25 minutes until golden.
Yes, you can halve the brown sugar in the strawberry filling and omit powdered sugar topping. The berries' natural sweetness will still shine through.
Serve slightly warm or at room temperature with a dollop of coconut whipped cream or dairy-free vanilla ice cream for extra indulgence.
Yes, the dough can be refrigerated for up to 2 days or frozen for a month. Thaw in fridge before using and bring to cool room temperature for easier handling.
Tent the pie loosely with aluminum foil if the top browns too fast while baking. This protects it while allowing the center to cook through.

Reviews: 0

0 Overall rating
5
0
4
0
3
0
2
0
1
0

Have you already prepared this recipe? Tell what you think.

Write a review

Will be displayed on the comment.
Your review must be at least 50 characters.
Categories Menu Recipes
Top