For the Pie Crust:
1/4 cup vegan nonhydrogenated margarine
1/4 cup vegan nonhydrogenated shortening
1/2 cup whole-wheat pastry flour
1 1/2 cups all-purpose flour
1 Tbsp. sugar
1 tsp. salt
1 Tbsp. canola oil
1/4 cup ice-cold water
For the Pie Filling:
6 cups strawberries, washed and stemmed
1/2 cup sugar
2 Tbsp. frozen apple juice concentrate
1/4 tsp. salt
1/2 tsp. vanilla extract
3 Tbsp. cornstarch, dissolved in 1/2 cup water
For the Pie Crust:
• Chill the margarine and the shortening in the freezer for 10 minutes.
• Preheat the oven to 350ºF and lightly grease a muffin pan.
• In a food processor, combine the flours, sugar, and salt. Add the margarine, shortening, and canola oil. Process until moistened and fine.
• Gradually add the cold water and process until a dough forms.
• Shape into a disk and chill for at least 30 minutes, then roll to a 1/4-inch thickness.
• Cut into circles that are slightly larger than the cups of the muffin pan.
• Place each circle in a muffin cup and pierce with a fork.
• Bake for 25 minutes, or until the edges are lightly browned. Cool.
For the Pie Filling:
• In a food processor, purée 2 cups of the strawberries until smooth.
• In a medium pot, combine the strawberry purée, sugar, apple juice concentrate, salt, vanilla extract, and cornstarch mixture. Bring to a boil over medium heat. Let boil for 3 minutes, or until thick. Cool.
• Cut the remaining strawberries into quarters and stir into the cooled strawberry pudding.
To Assemble:
• Spoon the filling into the pie crusts and chill for at least 1 hour.
Makes 7 servings
