Scrolling through past recipes we’ve done for Vegan Ease, I realized I’ve never included a recipe from my number one, go-to cookbook: 1,000 Vegan Recipes by Robin Robertson. This book really is my bible in the kitchen. The binding is completely shot, pages are falling out, and there are lots of handwritten notes. All signs of a well-loved cookbook. I’ve made many great recipes with the help of Robin Robertson, but this is one I like coming back to for three reasons: it’s delicious (duh), it’s simple, and it’s unexpected.

So let’s grab a pint of strawberries and make some pie!

Strawberry Cloud Pie

(From 1,000 Vegan Recipes by Robin Robertson)

Crust:

1 ¼ cup all-purpose flour

¼ tsp salt

½ tsp sugar

½ cup margarine, cut into small pieces

3 T ice water
 

Filling:

1 12 oz package firm silken tofu, drained and pressed

¾ cup sugar

1 tsp vanilla

2 cups sliced, fresh strawberries

½ cup strawberry preserves

1 T cornstarch dissolved in 2 T water

Make crust: In food processor combine flour, salt, and sugar. Pulse. Add margarine and pulse to combine. With machine running, add the ice water. Leave processor running until a soft dough forms. Flatten dough into a disk, cover in plastic wrap, and refrigerate for at least 30 minutes. Preheat oven to 400˚.

Roll out dough on lightly floured surface. Fit into a 9-inch pie pan. Trim and flute the edges. Prick holes in bottom of dough. Bake for 10 minutes and remove from oven, set aside. Reduce oven to 350˚.

Make filling: Combine tofu, sugar, and vanilla in a blender or food processor and process until smooth. Pour into crust. Bake 30 minutes. Allow to cool 30 minutes. Arrange strawberries on top.

Purée preserves in processor and pour into a small saucepan over medium heat. Pour in cornstarch mixture and stir until thickened. Spoon glaze over pie and refrigerate for at least an hour.