I always find it a bit amusing when I look back and see how many sweet recipes I’ve posted. I’m not a dessert person, I rarely to never eat desserts…. yet, lately (in the past few months), they seem to be one of my main recipe posts. It’s just, I’ve been wanting to make a pie lately… and I walked into whole foods to see the whole entire front of the store filled with crates and crates of organic strawberries on sale. This made sense. And also, I knew Alex would maybe want to join me in creating this recipe for you…. which he did which made this extra fun for us to put together. But don’t worry, you don’t have to be an expert to make these— I could do it 🙂 I like this little sweet treat, because well, not only are little personal desserts super fun (and great for entertaining), but these are easy enough to make, and they aren’t a sugar attack to your mouth— the strawberries and crust really hold their own here, without a lot (if any) needed extra sweetener to make a light, refreshing summer dessert. You can make these as small as you’d like. Or as sweet as you’d like. You can add fresh vanilla bean (YUM) and/or leave out the lemon zest in the crust. We like a touch of extra acidity in this house, so the fresh lemon juice hit just the right spot. If you’re a strict vegan, there’s honey— feel free to use agave or sprinkle (vegan, duh) sugar along the crust. We just bought this ah-maz-ing mangrove honey at the mango festival we went to (yes, mangrove at mango) and it is so incredibly thick, rich, and wonderful. We’re in love. And we’re in love with this dessert. 
recipe under cut. 

2 1/3 cups AP flour
2/3 cup vegetable shortening
1 heap tablespoon granulated sugar
2 – 3 tablespoons water
1 teaspoon salt
zest of 1 lemon (optional, but recommended) 
honey thinned with a splash of water
2 pounds of strawberries (while you may not need this many, you may have tiny grabbing fingers)
3 heavy tablespoons of sugar
juice of one lemon
pinch of salt
1 teaspoon vanilla extract (optional, but recommended)

*preheat oven to 375
Mix flour, sugar, salt, and lemon zest in large mixing bowl. 
add shortening, incorporating with mixer OR pastry cutter, until crumbly. 
slowly add water, while mixing, until ball forms.  
wrap in parchment paper, store in fridge for 30 minutes. 
slice or chop strawberries and place in large bowl. 
add sugar, lemon juice, vanilla, salt and toss. 
remove dough from fridge. 
roll dough out on a lightly floured work surface, about 1/4 inch thick.
cut dough into six inch discs, you can do this by hand or stenciled with large cup or bowl. 
place onto parchment lined sheet tray.
add strawberry filling to center of each disc, leaving a one inch perimeter. 
gently crimp/fold edges of tart crust up, over filling. be sure to close any cracks or holes around edge. 
brush crust with honey mixture.
bake 30-40 minutes until lightly golden brown. 
Eat hot, warm, or cold, each way is delicious (trust me, I know). Add a scoop of vanilla beanie cream, coconut whip cream, or eat simply as is. Share with friends……….. or don’t 😉
(flowers courtesy of marlowe)
(More strawberry pie, please! – marlowe)


  1. These look perfect, and I'm always looking for recipes I can make with my best friend since she's vegan.

  2. I made something like this for 4th of July!!! It was great. Sadly I took a sort cut and bought the dough. I would like to try a fully home made one though.


  3. Mmm, delicious. I have plenty of strawberries and a few blueberries in the garden at the moment so I think I might try these.

  4. I can't wait for strawberries to be in season here. They're starting to show up in store, but they're still pretty expensive. I'll have to make a different crust though because I can't get vegetable shortening without palm oil here.

    • Use same recipe! Sub the shortening for butter/earth balance/fav. butter substitute! the measurements are the same! I mix it up depending on what we have in the house 🙂

    • That's great. I just saw that the strawberries at my favourite store is marked down this week, so I'm making this soon.

  5. Oh these sound perfect. Would be a nice breakfast for special occasions too:) I tend to like to bake more than cook although it would sure help to have it the other way around during the week!