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.
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.