When I decided to go vegan I kind of kissed pie goodbye. I didn’t know how to tackle the idea of making pie when I could make it with eggs let alone when I’m restricted.
But I figured, why not? I’ve got a container of strawberries and loads of flour, so let’s figure it out.
And it took me a while but I did it! This pie dough is yummy, fairly easy, and incredibly versatile! Want a more sweet dough for dessert pies? Double the sugar. Making a savory pie? Do no sugar at all! I definitely prefer my pie dough on the less sweet side since I was putting fresh strawberries in these but feel free to add more if you prefer it on the sweet side!
Vegan Strawberry Turnovers
2 c strawberries, chopped
2 tbsp sugar
2 tsp lemon juice
1 1/2 c flour
1/4 tsp salt
4 tbsp sugar
1/2 c + 1 tbsp vegetable shortening
1/2 c non dairy milk
Start by chopping up your strawberries very small, almost minced. Throw the strawberries in a bowl with tbsp of sugar, 2 tsp lemon juice, and the lemon zest, if you want. Set aside and get started on your dough.
Whisk together your flour, salt, and sugar in a large bowl. Cut the shortening into small pieces and mix into the flour mixture.
Mix with a fork until very crumbly then stir in the milk in increments of thirds. Once it’s mixed enough, roll it out onto your counter and knead until not sticky.
Then roll out flat and use any fun cutters you might have (I only have circles but that’s okay too) and cut out an even amount of shapes. Mine made about 16 all together so I got about 8 in total.
Stack up your strawberries on the first dough shape and top with the second, using a fork to seal the edges.
Bake for 15-20 minutes at 450 degrees Fahrenheit and enjoy!