It’s strawberry season, so farms have lots of fresh berries. You can also buy strawberry shortbread pie from stores, but I made it at home because store-bought ones are made to cater to everyone’s taste. When you make it at home, you can customize it to your preferences. Besides, cooking is fun, and even those who think it’s difficult can easily make these pies. It’s a super simple recipe perfect for summer.
This pie looks beautiful for parties. You can top slices with coconut cream or dairy-free ice cream to make it extra fancy. The shortbread crust and fresh berries make a perfect warm-weather dessert. I wanted to share this recipe so everyone can enjoy strawberry pie too.This pie is easy for families to bake together on hot days.
Ingredients
- All-purpose flour
- Powdered confectioners’ sugar
- Dairy-free buttery sticks
- Fresh strawberries
- Seedless red raspberry jelly
How To Make Strawberry Shortbread Pie
For making the shortbread crust, I mixed flour and powdered sugar in a bowl. Then I added margarine and cut it in with a fork until it looked like crumbs. I chilled the dough for 30 minutes.
When it was time to bake, I preheated the oven really hot at 450 degrees F. I pressed the dough evenly into a tart pan. It went in the oven for 10 minutes until set.
While the crust cooled, I washed a big bowl of fresh strawberries. I dried them carefully and pulled the stems off. Then I arranged the berries pointed side up in the crust.
After that, I heated the strawberry jam in a small pan over low heat until it was runny. Carefully I poured the jam over the berries so each one got a shiny glaze. I used a brush to spread it around.
Then I chilled the whole pie in the fridge for at least an hour so the flavors could blend. It looked so colorful and smelled delicious!
When we were ready to eat, I sliced beautiful red pieces and served them with dairy-free ice cream. The tart was absolutely perfect for a hot summer day. Everyone said it was one of the best pies they had ever tried! I’m definitely making this one again.
Pro Tips
Chill the Dough: Chilling the dough is crucial to achieving a tender and flaky crust. If you’re short on time, you can place it in the freezer for 10-15 minutes instead of the fridge.
Use Cold Margarine or Butter: Cold dairy-free buttery sticks or margarine create a crumbly texture in the crust. Cut them into small pieces and work quickly to avoid melting.
Press Dough Evenly: Use the flat bottom of a measuring cup or glass to press the dough evenly into the tart pan, ensuring a uniform thickness for even baking.
Prevent Soggy Crust: Pre-bake the crust (blind bake) with pie weights or dried beans to prevent it from puffing up. This ensures a crisp base for the juicy strawberries.
Glazing Tips: Warm the jam just until it’s runny, and use a pastry brush to apply it evenly. For a smoother glaze, strain the jam before heating to remove any chunks or seeds.
Serve Chilled: For the best flavor and texture, chill the pie for at least an hour before serving. This helps the glaze set and allows the flavors to meld.
Use Fresh, Sweet Strawberries: Choose ripe, fragrant strawberries for the best taste. Smaller berries are easier to arrange in the crust and provide better visual appeal.
Variations
Mixed Berry Tart: Combine strawberries with blueberries, raspberries, or blackberries for a colorful, mixed berry version.
Chocolate Layer: Spread a thin layer of melted dairy-free chocolate or chocolate ganache on the crust before arranging the strawberries for a chocolate-strawberry twist.
Lemon Zest Crust: Add a teaspoon of lemon zest to the shortbread crust for a subtle citrus flavor that complements the strawberries.
Vanilla Cream Base: Spread a layer of dairy-free vanilla pudding or coconut whipped cream on the crust before adding the strawberries for extra creaminess.
Almond Crust: Replace some of the all-purpose flour with almond flour for a nutty flavor and added richness.
Jam Flavor Swap: Use apricot, orange marmalade, or blackberry jam instead of strawberry for a different glaze flavor.
Decorative Topping: Sprinkle the finished tart with toasted almond slices, powdered sugar, or shredded coconut for added texture and presentation.
Substitutions
Gluten-Free Option: Replace all-purpose flour with a 1:1 gluten-free flour blend or almond flour for a gluten-free crust.
Dairy-Free Butter Substitute: Use coconut oil (solidified) or a plant-based butter alternative in place of margarine.
Low-Sugar Option: Choose a sugar-free or low-sugar jam for the glaze and skip powdered sugar in the crust.
Jam Alternatives: Use a seedless red raspberry jelly or even a fruit reduction made from fresh strawberries if you want to avoid processed jams.
Nut-Free Crust: If almond flour or other nuts are used in variations, stick with an all-purpose flour base for those with nut allergies.
Vegan Substitute: This recipe is already vegan-friendly with the use of dairy-free buttery sticks. Ensure your jam is vegan by checking for no gelatin or other animal products.
Sugar Substitute: Swap powdered sugar with coconut sugar or a powdered monk fruit sweetener for a more natural sweetener option.
More Dessert
- Eggless Strawberry Shortcake
- Strawberry Bavarian Cream Cake
- Strawberry Shortcake Muffins
- Vegan Strawberry Frosting
Strawberry Shortbread Pie
Ingredients
- 1 1/2 cups all-purpose flour or use gluten free flour
- 3 tablespoons powdered confectioners' sugar
- 12 tablespoons 3/4 cup dairy-free buttery sticks or buttery spread
- 1 1/2 quarts fresh strawberries
- 15 ounces of seedless red raspberry jelly
Instructions
For the Shortbread Crust:
- In a medium bowl, mix together the flour and powdered sugar.
- Cut in the margarine using a fork until the mixture resembles coarse crumbs.
- Press the dough evenly into a 9-inch tart pan with a removable bottom.
- Chill the dough for 30 minutes.
- Preheat oven to 450°F.
- Bake the crust for 10 minutes until set. Allow to cool completely.
For the Strawberry Topping:
- Wash and dry the strawberries. Remove the stems.
- Arrange the strawberries pointed side up in the cooled tart crust.
- In a small saucepan, heat the strawberry jam over low heat until runny.
- Carefully pour the warm jam over the strawberries, using a pastry brush to evenly coat each berry.
- Refrigerate the tart for at least 1 hour to allow the flavors to blend.
To Serve:
- Slice the chilled tart into pieces.
- Serve with dairy-free ice cream, if desired.