Makes two 8 inch pie pans, or a top and a bottom, if you just want one, cut the below measurements in half or freeze the other half for later. See bottom of recipe for various top cooking instructions.

If you’re using non-glutinous flour the temperature is less important. If your pie crust gets a large air bubble underneath, lance it with a knife; no one will know, it’s on the bottom, no one will see it.

If you’re using non-glutinous flour the temperature is less important. If your pie crust gets a large air bubble underneath, lance it with a knife; no one will know, it’s on the bottom, no one will see it.

If you’re using non-glutinous flour the temperature is less important. If your pie crust gets a large air bubble underneath, lance it with a knife; no one will know, it’s on the bottom, no one will see it.

Coconut oil, partially hydrogenated oils (like I Can’t Believe It’s Not Butter), or palm oil (many vegans won’t eat due to unethical farming practices, bye bye rain forests) can also work and make the crust more workable for fancier things like lattice top pies. Your results may vary.

Coconut oil, partially hydrogenated oils (like I Can’t Believe It’s Not Butter), or palm oil (many vegans won’t eat due to unethical farming practices, bye bye rain forests) can also work and make the crust more workable for fancier things like lattice top pies. Your results may vary.

Coconut oil, partially hydrogenated oils (like I Can’t Believe It’s Not Butter), or palm oil (many vegans won’t eat due to unethical farming practices, bye bye rain forests) can also work and make the crust more workable for fancier things like lattice top pies. Your results may vary.

Avocado oil is my favorite, but any liquid at room temperature plant oil should do for the hand shaped crusts. If you’re trying to make the pie healthier, you’ll want an oil that’s got less saturated fat like olive oil or canola oil.

Avocado oil is my favorite, but any liquid at room temperature plant oil should do for the hand shaped crusts. If you’re trying to make the pie healthier, you’ll want an oil that’s got less saturated fat like olive oil or canola oil.

Avocado oil is my favorite, but any liquid at room temperature plant oil should do for the hand shaped crusts. If you’re trying to make the pie healthier, you’ll want an oil that’s got less saturated fat like olive oil or canola oil.

You’ll want to skip this step if you’re going for a savory pot pie, not a sweet dessert pie.

You’ll want to skip this step if you’re going for a savory pot pie, not a sweet dessert pie.

You’ll want to skip this step if you’re going for a savory pot pie, not a sweet dessert pie.

(Optional) A teaspoon of liquid sweetener, sugar, stevia, etc. My favorite is Grade A Maple Syrup. You can also use blackstrap molasses, agave nectar, or local wildflower honey (considered not to be vegan).

(Optional) A teaspoon of liquid sweetener, sugar, stevia, etc. My favorite is Grade A Maple Syrup. You can also use blackstrap molasses, agave nectar, or local wildflower honey (considered not to be vegan).

(Optional) A teaspoon of liquid sweetener, sugar, stevia, etc. My favorite is Grade A Maple Syrup. You can also use blackstrap molasses, agave nectar, or local wildflower honey (considered not to be vegan).

For gluten/wheat free I recommend using a cup of two different flour types, like oat and brown rice and an optional binding agent like Xanthan gum(1/4 teaspoons should meet your needs). Some people also add a starch or use it instead of a gum. If you don’t want to use Xanthan gum or similar you can add up to a cup of a starch, but use that much less of flour unless you want to scale up the other ratios by 3/2 or so.

For gluten/wheat free I recommend using a cup of two different flour types, like oat and brown rice and an optional binding agent like Xanthan gum(1/4 teaspoons should meet your needs). Some people also add a starch or use it instead of a gum. If you don’t want to use Xanthan gum or similar you can add up to a cup of a starch, but use that much less of flour unless you want to scale up the other ratios by 3/2 or so.

For gluten/wheat free I recommend using a cup of two different flour types, like oat and brown rice and an optional binding agent like Xanthan gum(1/4 teaspoons should meet your needs). Some people also add a starch or use it instead of a gum. If you don’t want to use Xanthan gum or similar you can add up to a cup of a starch, but use that much less of flour unless you want to scale up the other ratios by 3/2 or so.

I use corn starch but corn is a common allergy, you can try potato or tapioca starch but some people with autoimmune issues avoid nightshade plants. Rice starch seems like the least offensive kind.

This is a thickener you can add more or less to your preference, more will make it gooier less will make it runnier.

½ cup of maple syrup, other liquid sweetener(dilute the heck out of molasses if you’re using that), or water with sugar dissolved in it. If you want to make the pie healthier use less sweetener or sugar. The strawberries are plenty sweet and tart pies aren’t a bad thing.

Frozen strawberries can also work but you may wish to reconsider having the uncooked strawberries in it as defrosting changes the texture.

2 quarts of fresh strawberries. The more symmetrical/attractive and similar in size the better.

Let the pie crust cool while you work on the filling. You can just bake the filling in the crust but this way lets you have more control. It bakes the crust more evenly and you won’t have to worry about the sides being burnt while you wait for the inside to finish cooking.

Let the pie crust cool while you work on the filling. You can just bake the filling in the crust but this way lets you have more control. It bakes the crust more evenly and you won’t have to worry about the sides being burnt while you wait for the inside to finish cooking.

Let the pie crust cool while you work on the filling. You can just bake the filling in the crust but this way lets you have more control. It bakes the crust more evenly and you won’t have to worry about the sides being burnt while you wait for the inside to finish cooking.

Side note: This is why you should always keep a backup dessert/baked good in the freezer in case you don’t have time to bake or things go sideways, which happens to everyone.

Side note: This is why you should always keep a backup dessert/baked good in the freezer in case you don’t have time to bake or things go sideways, which happens to everyone.

Side note: This is why you should always keep a backup dessert/baked good in the freezer in case you don’t have time to bake or things go sideways, which happens to everyone.

Place into the oven for about 15 minutes, the color will depend on your choice of flour and sweetener, so just wait for most of the bubbling to stop before you pull it out. If it smells like smoke (and it’s not just the oven being dirty) that’s probably a good sign it’s time to take it out.

Place into the oven for about 15 minutes, the color will depend on your choice of flour and sweetener, so just wait for most of the bubbling to stop before you pull it out. If it smells like smoke (and it’s not just the oven being dirty) that’s probably a good sign it’s time to take it out.

Place into the oven for about 15 minutes, the color will depend on your choice of flour and sweetener, so just wait for most of the bubbling to stop before you pull it out. If it smells like smoke (and it’s not just the oven being dirty) that’s probably a good sign it’s time to take it out.

Wash your hands again and hand-shape the dough to the pan or use the clean bottom of another pie pan to press it into place. It doesn’t have to be that pretty, no one will see the bottom. Besides, who cares, as long as it tastes good?

Wash your hands again and hand-shape the dough to the pan or use the clean bottom of another pie pan to press it into place. It doesn’t have to be that pretty, no one will see the bottom. Besides, who cares, as long as it tastes good?

Wash your hands again and hand-shape the dough to the pan or use the clean bottom of another pie pan to press it into place. It doesn’t have to be that pretty, no one will see the bottom. Besides, who cares, as long as it tastes good?

Divide the dough evenly in half and roll into balls, or don’t. Place each half into its pan.

Divide the dough evenly in half and roll into balls, or don’t. Place each half into its pan.

Divide the dough evenly in half and roll into balls, or don’t. Place each half into its pan.

Mix until the dough pulls together into one or a few large balls. You can do this by hand, but I recommend against it. My unsolicited advice is to buy a used stand mixer if you think you’ll get use out of it. It’s 2017, we have autonomous cars, baking should not be a chore.

Mix until the dough pulls together into one or a few large balls. You can do this by hand, but I recommend against it. My unsolicited advice is to buy a used stand mixer if you think you’ll get use out of it. It’s 2017, we have autonomous cars, baking should not be a chore.

Mix until the dough pulls together into one or a few large balls. You can do this by hand, but I recommend against it. My unsolicited advice is to buy a used stand mixer if you think you’ll get use out of it. It’s 2017, we have autonomous cars, baking should not be a chore.

Lightly coat your pie pans with your oil of choice (be aware that Pam spray has soy in it)

Lightly coat your pie pans with your oil of choice (be aware that Pam spray has soy in it)

Lightly coat your pie pans with your oil of choice (be aware that Pam spray has soy in it)

Makes one 8 inch pie pan’s worth of filling

Decide how many fresh strawberries you’d like to use. Depending on their size you can have from 25 to 45 halves depending on if you layer them or lay them flat. You can cut them into halves, optionally cut the halves into heart shapes, quarters, or leave them whole pointing upwards. You can use them sparsely or very thick, see the below pictures for inspiration.

Decide how many fresh strawberries you’d like to use. Depending on their size you can have from 25 to 45 halves depending on if you layer them or lay them flat. You can cut them into halves, optionally cut the halves into heart shapes, quarters, or leave them whole pointing upwards. You can use them sparsely or very thick, see the below pictures for inspiration.

Decide how many fresh strawberries you’d like to use. Depending on their size you can have from 25 to 45 halves depending on if you layer them or lay them flat. You can cut them into halves, optionally cut the halves into heart shapes, quarters, or leave them whole pointing upwards. You can use them sparsely or very thick, see the below pictures for inspiration.

Wash your strawberries, remove the leaves, and core them.

Wash your strawberries, remove the leaves, and core them.

Wash your strawberries, remove the leaves, and core them.

If using frozen, defrost your strawberries the night before. Or don’t, I’m a recipe, not a rule book. Decide if you want to leave any defrosted strawberries intact in this recipe. I personally don’t like the texture of frozen then defrosted berries.

If using frozen, defrost your strawberries the night before. Or don’t, I’m a recipe, not a rule book. Decide if you want to leave any defrosted strawberries intact in this recipe. I personally don’t like the texture of frozen then defrosted berries.

If using frozen, defrost your strawberries the night before. Or don’t, I’m a recipe, not a rule book. Decide if you want to leave any defrosted strawberries intact in this recipe. I personally don’t like the texture of frozen then defrosted berries.

Decide if you’re going to cover the fresh strawberries in filling or leave them on top. If you’re leaving them on the top you may want to make an effort to choose the prettiest strawberries to remain uncooked (or don’t, it’ll taste the same either way). See how it looks with filling on top below.

Decide if you’re going to cover the fresh strawberries in filling or leave them on top. If you’re leaving them on the top you may want to make an effort to choose the prettiest strawberries to remain uncooked (or don’t, it’ll taste the same either way). See how it looks with filling on top below.

Decide if you’re going to cover the fresh strawberries in filling or leave them on top. If you’re leaving them on the top you may want to make an effort to choose the prettiest strawberries to remain uncooked (or don’t, it’ll taste the same either way). See how it looks with filling on top below.

Decide if you’d like the cooked filling to be chunky or smooth. If chunky, mash the remaining strawberries and put them in a medium sauce pan. If smooth, liquify them in a blender with the sweetener/starch mixture.

Decide if you’d like the cooked filling to be chunky or smooth. If chunky, mash the remaining strawberries and put them in a medium sauce pan. If smooth, liquify them in a blender with the sweetener/starch mixture.

Decide if you’d like the cooked filling to be chunky or smooth. If chunky, mash the remaining strawberries and put them in a medium sauce pan. If smooth, liquify them in a blender with the sweetener/starch mixture.

If your starch has gotten clumpy from humidity, this step is going to be a pain.

If your starch has gotten clumpy from humidity, this step is going to be a pain.

If your starch has gotten clumpy from humidity, this step is going to be a pain.

Combine your liquid sweetener and tablespoon of starch. Stir until the starch is completely dissolved.

Combine your liquid sweetener and tablespoon of starch. Stir until the starch is completely dissolved.

Combine your liquid sweetener and tablespoon of starch. Stir until the starch is completely dissolved.

When cool decorate with fresh strawberries and cover with filling if that is your preference.

Allow to cool for a few minutes, then pour into your pie crust. Leave some in the pan if you plan to put a coat of filling on top of your fresh strawberries.

Note that it will get a bit more firm when cool.

Heat and stir until you’re left with a thick, thoroughly mixed, jelly-like substance.

Place the saucepan on your range with low heat and stir in the sweetener/starch mixture. Simmer for about 10 minutes, stirring constantly and do not allow it to come to a boil. (You may wish to consider wearing protective goggles.)

Place the saucepan on your range with low heat and stir in the sweetener/starch mixture. Simmer for about 10 minutes, stirring constantly and do not allow it to come to a boil. (You may wish to consider wearing protective goggles.)

Place the saucepan on your range with low heat and stir in the sweetener/starch mixture. Simmer for about 10 minutes, stirring constantly and do not allow it to come to a boil. (You may wish to consider wearing protective goggles.)

(Optional make a clear glaze with water and sugar in the sauce pan and put on top, or don’t the pie is plenty sweet enough)

(Optional brush the sides of the crust with your liquid sweetener, or don’t the pie is plenty sweet enough)

Halfway through, take the pie out, crumble the top on evenly, then put back in the oven under foil.

Halfway through, take the pie out, crumble the top on evenly, then put back in the oven under foil.

You’ll want to bake the filling with the pie for this, add more time and cover with foil to keep the exposed crust from browning. You can expect to add at least 10 more minutes to the bake time.

You’ll want to bake the filling with the pie for this, add more time and cover with foil to keep the exposed crust from browning. You can expect to add at least 10 more minutes to the bake time.

Halve the ingredients and make bottom half of the pie as usual but make the top half separately with much less of the water/oil and more of the sweetener. Crust should be very flaky and almost refuse to stick together. The amounts will vary based on your ingredients, try 1/4rd cups of oil, 2 tablespoons of maple syrup, and 2 tablespoons of ice water. Add in more oil and ice water until the texture is correct.

Halve the ingredients and make bottom half of the pie as usual but make the top half separately with much less of the water/oil and more of the sweetener. Crust should be very flaky and almost refuse to stick together. The amounts will vary based on your ingredients, try 1/4rd cups of oil, 2 tablespoons of maple syrup, and 2 tablespoons of ice water. Add in more oil and ice water until the texture is correct.

Remove the excess pie dough and bake tray along with the crust

Remove the excess pie dough and bake tray along with the crust

Line a baking tray with parchment paper (check ingredients for oils) or aluminum foil and lightly coat with your oil of choice. Roll or press some pie dough onto the surface. Use cookie cutters, a shot glass, or freehand designs with a knife.

Line a baking tray with parchment paper (check ingredients for oils) or aluminum foil and lightly coat with your oil of choice. Roll or press some pie dough onto the surface. Use cookie cutters, a shot glass, or freehand designs with a knife.

(Optional: Decorate the edges by making a pattern with your thumbs, fork, or a spoon.)

(Optional: Decorate the edges by making a pattern with your thumbs, fork, or a spoon.)

Slit some vents in the top center of the pie.

Slit some vents in the top center of the pie.

Fold the top of the pie crust under the lip of the bottom crust and press to seal.

Fold the top of the pie crust under the lip of the bottom crust and press to seal.

Roll out the top on a sheet of parchment paper. You’ll want the top to be slightly larger in radius than the edges of the pie pan, try for about a half inch around it. You can try to get it on the pie by rolling it up then unrolling it bit by bit over the pie or take your chances with flipping it. Some people also do this with a lightly floured rolling pin, up to you.

Roll out the top on a sheet of parchment paper. You’ll want the top to be slightly larger in radius than the edges of the pie pan, try for about a half inch around it. You can try to get it on the pie by rolling it up then unrolling it bit by bit over the pie or take your chances with flipping it. Some people also do this with a lightly floured rolling pin, up to you.

Remove the parchment paper and pour in the filling.

Remove the parchment paper and pour in the filling.

Carefully place your target pie pan over top the dough and flip it over. If the pie crust is too dry or not elastic enough it may cause cracks, in which case you may want to switch to hand shaped bottom and crumble top pie.

Carefully place your target pie pan over top the dough and flip it over. If the pie crust is too dry or not elastic enough it may cause cracks, in which case you may want to switch to hand shaped bottom and crumble top pie.

Place the bottom side of the parchment paper on-top of an upside down pie pan. It’ll look like a little hill of pie dough.

Place the bottom side of the parchment paper on-top of an upside down pie pan. It’ll look like a little hill of pie dough.

Roll or flatten pie crust sufficient to fill the pan and go over the edges on a sheet of parchment paper.

Roll or flatten pie crust sufficient to fill the pan and go over the edges on a sheet of parchment paper.

You may want to use a solid-at-room-temperature oil for this. Some people find this easier after chilling.

You may want to use a solid-at-room-temperature oil for this. Some people find this easier after chilling.

You may want to use a solid at room temperature oil for this. Some people find this easier after chilling the dough.

You’ll want to make the bottom edge of the pie crust hang off the pan by about half an inch for this.

Decide if you want to interleave the lattice or if it’s okay to just layer them one on top of the other in the grid or a combination of the two. Interleaving is more of a pain and doesn’t add that much more to the aesthetic in my opinion.

Roll out a circle on a sheet of parchment paper. I find thicker crust is easier to transfer but breaks more easily when bent.

Plan how many strips of what length and width depending on your design/vision, and cut the top into strips accordingly.

If your strips are pretty flexible and sturdy just peel them off and place them on top of your pie.

If they seem more delicate, try the following before giving up. Wash your hands again up to the elbow and (optional) lightly oil from your non dominant pointer and middle finger up through the inner forearm with your cooking oil of choice.(This seems really weird but works.)

Use a butter knife or similar to lift the edge of the strip from the parchment paper bit by bit, following with your fingers, and slide the strip along your hand then arm to support the strip and keep it from breaking.

Reverse the procedure without butter knife to get the strips onto the pie.

Fold the lip of the bottom pie crust over the strips.

(Optional: Decorate the edges by making a pattern with your thumbs or a fork.)

Cover with foil and bake in the oven.