This Vegan Strawberry, Vanilla and Hibiscus Pie is made with homemade vegan pastry and filled with strawberries, vanilla and hibiscus flowers in syrup. The Vegan Pie is served with Strawberry Salsa for the ultimate strawberry dessert.
Vegan Strawberry, Vanilla and Hibiscus Pie Recipe
Serves 8
Ingredients:
1kg strawberries, trimmed & halved
⅓ cup hibiscus flowers in syrup (flowers roughly chopped)
1 tbsp finely grated lemon zest
1 tsp vanilla bean paste
1 cup caster sugar
⅓ cup arrowroot powder
½ cup almond meal
20g unsalted vegan butter, chopped
¼ cup soy milk or nut milk
Vegan icing sugar, to dust
Vegan Pastry
3 cups plain flour, plus extra for dusting
⅓ cup caster (superfine) sugar
1 tsp sea salt flakes
150g cold vegan butter, chopped
50g cold coconut oil, finely chopped
1 tbsp apple cider vinegar
½ cup iced water
Strawberry Salsa
250g strawberries, trimmed and quartered
2 tbsp syrup from hibiscus flowers in syrup
2 hibiscus flowers, chopped
2 tbsp lemon juice
1 tsp vanilla bean paste
Baby lemon balm leaves, to serve
Method:
To make the vegan pastry, place flour, sugar and salt in a large bowl and mix to combine. Add the vegan butter, coconut oil and, using your fingertips, rub into the flour mixture until it resembles fine breadcrumbs. Add the vinegar and iced water and, using a butter knife, mix to form a rough dough. Gently knead to bring the dough together, shape into 2 equal discs and wrap each in baking paper. Refrigerate for 30 minutes or until firm.
Roll out each pastry disc between 2 sheets of lightly floured non-stick baking paper to 4mm thick. Lightly grease and line an 18cm (base measurement) pie tin with pastry, trimming and reserving the excess. Freeze for 10 minutes, or until firm. Roll out the remaining pastry disc (and reserved pastry) between 2 sheets of lightly floured non-stick baking paper to a 3mm-thick, 40cm x 40cm square. Cut into 13cm x 3cm-wide lengths. Place on baking trays lined with non-stick baking paper and refrigerate until needed.
Preheat oven to 180°C (160°C fan forced). Place the strawberries, hibiscus flowers in syrup, lemon zest, vanilla paste, caster sugar and arrowroot in a large bowl and mix to combine. Spread the base of the pie with almond meal. Top with strawberry filling and dot with butter. Lay the pastry strips over the pie to create a lattice pattern. Press the edges to seal and trim excess. Brush pastry with soy or nut milk. Place on an oven tray and bake for 1 hour, or until pastry is golden. Then allow to stand for 30 minutes, before serving.
While the pie is cooling, combine all ingredients together to make the strawberry salsa. Serve the pie dusted with icing sugar with the strawberry salsa.
