Vegan Strawberry, Vanilla & Hibiscus Pie

Vegan Strawberry, Vanilla & Hibiscus Pie
Spring is the perfect time to enjoy fresh strawberries. They add a healthy unbeatable pop of colour and flavour to everything from main meals and sides to delicious desserts.

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

For the Vegan pie 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

For the 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

  1. To make the 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.
  2. 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.
  3. 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.
  4. 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.
  5. While the pie is cooling, combine all ingredients together to make the salsa. Serve the pie dusted with icing sugar and salsa.

SHARE THIS ARTICLE

Print Recipe

BECOME A MiNDFOOD SUBSCRIBER TODAY

Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe. 

Member Login