Thursday, February 14, 2013

Day Fourteen and the final day of the Valentine’s Day Challenge is Mini Strawberry Heart Pies!

Happy Valentine’s Day Everyone! I hope you have tried out one of these recipes and are giving it to someone special on this day! I’m so happy to have completed this challenge and to have brought you fourteen days of vegan Valentine’s Day treats! It really goes to show that there’s nothing stopping you from going vegan because there is an alternative for everything, even chocolate!

If you’re running out to make a last minute Valentine’s Day treat, check out the other thirteen days of the Valentine’s Day Challenge for ideas:

Red Velvet Pancakes
Chocolate Peanut Butter Fudge
Coconut Cream Heart Patties
Raw Cranberry Coconut Truffles
Sweet Strawberry Sorbet
Strawberry Heart Shaped Cinnamon Rolls
Vegan Cherry Cordials
Peanut Butter Cups
Double Chocolate Cherry Brownies with Cherry Frosting
Marzipan Truffles
Strawberry Almond Shortbread Cookies

Thank you so much to everyone who has followed the fourteen day challenge and tried out the recipes! I really appreciate it.

- Alexis ♥

Strawberry Heart Pies
  • 1 ½ cups flour (I used all WW but I think you should do half and half)
  • ¾ cup vegan butter, frozen and diced
  • 1 tablespoon sugar
  • 1-3 tablespoons cold water (start with one and use more if needed)
  • ½ teaspoon salt

For the Filling
  • ½ cup strawberry preserves

For the Glaze
  • 1 cup powdered sugar
  • 1-2 tablespoons of non-dairy milk
  • ½ teaspoon vanilla extract

For the Sugar Topping
  • 1 tablespoon sugar
  • 1 drop of red food coloring (or more depending on what color you want)


Place the flour, sugar, salt and butter in the food processor and process it until the butter becomes pea sized. Add the cold water a tablespoon at a time and pulse until the dough just starts to come together.

Remove the dough from the food processor onto a flour surface and shape into a ball, do not over knead the dough. The point is to have pieces of butter in the dough and if you over knead it the butter will start to melt.
Refrigerate the dough while you preheat your oven to 350°F and prepare your fillings and toppings. The filling can be anything that you want so you don’t just have to use strawberry.

Flour your work surface and place the dough on it and roll it out until it’s a 1/8 of an inch thick.

Cut out whatever shape you desire and if you want hearts just use a heart shaped cookie cutter, when you have an even number of cut outs coat one side of your pie (this will be the bottom) in a little bit of water. The water will act like glue for when you seal the pies.

On the side that you coated in water, put in a teaspoon to a teaspoon and a half filling and place the other side of your pie directly over it where it lines up.

Gently pinch together both sides, making sure that you go every part because this will make sure no filling escapes.  If you want to create a more decorative look, use a fork to go over the seam again but make sure not to press too hard because it will tear the dough.  Using a fork or knife, poke holes in the top layer so that the steam can escape while they’re cooking. Place the pies on a greased cookie sheet and bake for 20 -25 minutes or until golden brown and crispy on the outside.

Remove from the cookie sheet and onto a cooling rack. When the pies are cool, cover them in the glaze and then sprinkle with the pink sugar for a nice decoration! You can eat these hot or cold. When eating them hot just cover them with the glaze and sugar immediately.


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