a worthy twist on Michelle Obama's fave strawberry pie
Michelle Obama loves cooking and is launching her tv show "waffles & mochi" this week! in honor of her and pi day we have taken her fave strawberry pie and added a worthy twist.* Enjoy!
- 1 recipe easy vegan pie crust | OR store bought vegan pie crust
- 2 pints (1 quart) strawberries (about 4 cups)
- 1 strawberry & greens worthy bowl
- 1/2 cup granulated sugar
- 3/4 cup water
- 3 tablespoons cornstarch
- 1 teaspoon lemon juice
- optional: coconut whipped cream (we left this out)
bake the pie crust: Preheat the oven to 400 degrees. If using from scratch pie crust recipe, prepare the crust according to instructions and line a 9 inch pie pan with the crust, trimming the edges as needed. Poke all over the bottom with a fork and bake for 15-20 minutes. If worried about the crust puffing up, you can place a piece of parchment paper inside the crust and put about 1 cup of dried beans or rice on top. Let cool for 10 minutes.
meanwhile, wash and hull the strawberries. Slice if desired (we left them whole).
take 3/4 cup of the strawberries and add to a saucepan. Mash them with a fork or potato masher, then stir in 2/3 of the worthy bowl, the sugar, water, cornstarch and lemon juice. Bring to a boil, stirring frequently, and cook for 2-3 minutes until thickened. Remove from heat.
spread remaining 1/3 cup of strawberry & greens worthy bowl in the cooled pie crust. place the rest of the strawberries in the cooked pie crust, pointy side up (for prettiness!). You will probably have 2 layers of strawberries; simply arrange them fairly evenly.
pour the thickened strawberry sauce into the pie pan with the strawberries, evenly distributing the sauce over the berries.
chill in the refrigerator for 4-6 hours before serving. The pie will thicken and become sliceable. serve with a dollop of coconut whipped cream if desired and enjoy!
* adapted from nora cook's amazing recipe for strawberry pie