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Clean Eating Strawberry Pie

Author Andrea Vaughan


Pie Crust

  • 1 1/4 cups unbleached all-purpose flour
  • 1/4 tsp salt
  • 10 tbsp butter
  • 2-4 tbsp cold water

Strawberry Filling

  • 4 cups strawberries quartered with stems removed
  • 1/4 cup honey
  • 1/2 cup water
  • 2 tbsp arrowroot powder or cornstarch
  • 1 cup Greek yogurt

Whipped Cream

  • 1 cup heavy cream
  • 1 tsp vanilla extract


  • 2 - 3 strawberries sliced


Pie Crust

  1. Combine flour, salt and butter in a food processor. Pulse until the mixture forms into pea-sized pieces. Slowly add in cold water, and pulse until dough comes together. Turn dough onto a floured surface and form into a ball. Wrap in plastic wrap and refrigerate 1 hour.
  2. Preheat oven to 425 degrees. Remove dough from refrigerator, and place on floured surface. Use a rolling pin or sturdy glass to roll the dough into a 12-inch circle. Transfer dough into a 9-inch pie pan, folding any excess dough over. Prick the crust all over with a fork.
  3. Place a sheet of foil on top of the raw pie crust, and fill with uncooked rice or dried beans in the center of the foil. Bake crust in the oven until crust firms, about 15 minutes. Remove the foil and rice or beans, and return to the oven. Bake an additional 5 - 7 minutes, until pale golden brown.

Strawberry Filling

  1. Combine strawberries, honey, water and arrowroot powder in a saucepan over medium heat. Bring to a gentle boil, then reduce heat to medium, and simmer for 10 minutes, until the strawberries are soft. Remove from heat and allow to cool.
  2. Add strawberry mixture and Greek yogurt to a blender, and mix until smooth.

Whipped Cream

  1. In a medium bowl, combine heavy cream and vanilla extract. Use an electric mixer to whip the mixture for 30 seconds, or until the whipped cream starts to thicken.

Create the pie

  1. Spoon the strawberry filling into the baked pie crust. Spoon on whipped cream, and even out with a spatula. Layer on sliced strawberries. Chill until serving.