In a mixing bowl, combine the flour, sugar, and salt. Cut the coconut oil into the flour mixture using a pastry cutter or fork until it resembles coarse crumbs.
Add cold water, 1 tablespoon at a time, and mix until the dough comes together. Form a ball, wrap it in plastic wrap, and chill in the fridge for 15 minutes.
Roll out the dough on a floured surface and transfer it to a pie dish. Trim the edges and crimp them as desired.
Prick the bottom of the crust with a fork and bake for 12-15 minutes until golden brown. Let it cool completely.
2. Make the Strawberry Filling:
Mash about 1 cup of strawberries and set aside.
In a small saucepan, combine water, sugar, and cornstarch. Stir over medium heat until it thickens and becomes clear, about 5-7 minutes.
Add lemon juice and the mashed strawberries, and continue to cook for 2 more minutes.
Remove from heat and stir in the agar-agar powder, whisking until fully dissolved. Let the mixture cool slightly but not fully solidify.
3. Assemble the Pie:
Arrange the remaining fresh strawberries (halved or whole) in the baked pie crust.
Pour the cooled strawberry filling evenly over the fresh strawberries, ensuring it coats them and fills the gaps.
Let the pie sit at room temperature for 15-20 minutes, then refrigerate for at least 4 hours, or until set.
4. Garnish and Serve:
Once the pie is fully chilled and set, garnish with vegan whipped cream if desired.
Slice and enjoy your delicious, fresh Vegan Strawberry Pie!
Tips:
Sweetness adjustment: Depending on the sweetness of the strawberries, you can adjust the amount of sugar.
Agar-agar: Ensure you follow the packet instructions for proper setting, as agar sets differently from traditional gelatin.
