This pie is so easy, just mildly tart and delicious, it will probably get gobbled up in one sitting. But, that's okay because you can make another one! No biggie.
First, buy or make a pie crust. The one I buy is perfect, if you can find it. It's from the Wholly Wholesome Baked Goods company. It's whole wheat, vegan, trans fat free and really wonderful. It won Fifth Place in Good Housekeeping Magazine's Pie Crust Taste Test (the traditional Wholly Wholesome crust won First!) and First Place in the Epicurious Whole Wheat Pie Crust Taste Test. It comes two crusts to a pack and costs three bucks and some change. You seriously can't beat it. I was not paid or bribed to say any of this, I swear. I just really love this crust!
But, regardless of whether you find this crust or not, have a favorite of your own, or prefer to make one yourself, go ahead and have your crust baked up and ready to go before you start the filling. Now, on to the recipe...
1 10-ounce bag of frozen strawberries
1 10-ounce bag of mixed berries
2 1/2 tablespoons corn starch
2/3 cup maple syrup or agave nectar (if sugar is preferred, use 3/4 cup)
2/3 cup water
2 tablespoons vegan butter
1 tablespoon lemon juice
- Let berries thaw on the counter top for a while before you begin the recipe.
- In a medium saucepan, whisk together the corn starch, agave and water.
- Add the berries and stir over medium heat until the sauce begins to thicken.
- Once the berries are hot and the sauce is nice and thick (it will have the consistency of a thin pudding) turn off the heat and add the butter and lemon juice. Gently stir everything together.
- Allow the berry mixture to cool for about half an hour, uncovered. Then pour it into your prepared pie crust.
- Stick it in the fridge, covered (I use an overturned dinner plate to cover mine - plastic wrap and tin foil are a waste of money and can't be recycled), and leave it until it has set, which will probably take several hours. I usually make my pie in the evening and then leave it in the fridge overnight. I'm not going to lie to you - it makes an awesome breakfast!