By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, and vegetarian.

This Strawberry Shortbread Pie recipe hasn’t been tested gluten-free yet. But it may work with your favorite all-purpose gluten-free flour blend in place of the all-purpose flour. If you do trial it, let us all know!


Prep time
Cook time
Total time
This summer pie is very easy to make, but be sure to plan at least 2 hours ahead. It does require some chilling time. The recipe is adapted from Peg Bracken’s The Compleat I Hate to Cook Book (Yes, it’s Compleat not Complete).
Author: Katherine and Sarah Hatfield
Serves: 1 9-inch pie
  • 1 cup all-purpose flour (see note in post above for gluten free)
  • 2 tablespoons powdered confectioners’ sugar
  • 8 tablespoons (1/2 cup) dairy-free buttery sticks or buttery spread
  • 1 quart fresh strawberries
  • 10 ounces seedless red raspberry jelly
  1. In a medium bowl, whisk together the flour and powdered sugar.
  2. Add the margarine and whisk or cut it in with a fork or pastry cutter until it forms small crumbs.
  3. Cover and chill the dough for 30 minutes.
  4. Preheat your oven to 450ºF.
  5. Press the dough evenly into a 9-inch pie pan or tart pan.
  6. Bake for 10 minutes.
  7. Let the crust cool while you wash, dry, and hull the strawberries.
  8. Arrange the strawberries, points facing up, in the piecrust.
  9. In a small saucepan, melt the jam over low heat.
  10. Pour the jam carefully over the top of the strawberries to glaze each berry.
  11. Use a pastry brush to help spread the jam, if necessary.
  12. Chill the pie for at least one hour or until ready to serve.
  13. Cut into slices and serve with dairy-free ice cream or coconut whipped cream, if desired.
  14. Refrigerate any leftovers for up to 3 days.



Please enter your comment!
Please enter your name here