Place all the ingredients for crust - except the water - in a glass or steel bowl. Using a fork, mix the ingredients.
Then slowly drizzle the cold water, a tbsp at a time, over the flour, mixing with the fork quickly until the dough starts to clear the sides of the bowl and comes together.
Divide the dough into half and place each half in cling wrap, shaping into a disc as you wrap.
Place both dough discs in the refrigerator for an hour at least or longer.
Let the strawberries thaw to the point where they are no longer icy but can be cut into halves.
Cut into halves and place in a bowl. Mix in all the other ingredients and stir thoroughly.
Set aside for 15 minutes.
Preheat your oven to 425 degrees.
Take one of the discs of dough and roll it out to about 12 inches, using as much flour as you need to keep it from sticking to the surface. Keep moving the dough as you roll it to ensure it does not stick.
Fold into half and lift into a 9-inch pie pan (regular, not deep-dish).
Unfold the dough and fit it into the pie pan. Fold any overhanging dough under itself so you have a neat-looking crust.
Pour the filling into the crust. Place the pie pan into the refrigerator while you prepare the top crust using the second disc of dough.
If you are making just a regular, covered pie, roll the disc out so it is slightly bigger than the diameter of the dish. Place on top of the pie dish and with your fingers or with a fork crimp the edges to seal them. Cut four slits at the top of the pie, preferably in a cross pattern.
Sprinkle 1 tbsp of sugar on the crust. This gives some additional sweetness and helps the crust brown.
Place the pie pan on a baking sheet and bake for 20 minutes. Then lower the heat to 400 degrees and bake another 30 minutes. Once more lower the heat to 350 degrees and cook for another 20 minutes or until the juices have thickened and are bubbling.
Remove the pie pan to a rack and cool thoroughly before cutting and serving. Because of the tartness of the strawberries, this pie would be great with some vegan whipped cream.
Recipe courtesy: Holy Cow Vegan
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.