Strawberry Jalapeño Pie


We’re based out of Arizona and, for those of you who don’t occasionally zone out to the weather channel, that means we live in the mouth of hell four months out of the year. Literally, the Mouth of Hell (here’s proof).

This year we’re facing record-breaking temperatures. As a result, our dog park adventures are severely restricted and we’ve all taking to hiding from the sunlight as much as our schedules will permit.

But we won’t let this rapid submersion into the Sixth Circle of Hell get us down. No, we refuse to be daunted! Summertime means more than diabolical heat. It’s also the season for fresh berries, arugula, cherries, corn, melons, peaches, and, of course, chili peppers.


Dana, our resident baker, combines some of these fresh summer offerings to achieve a symbiosis between sweet and spicy. Yes, I’m talking about strawberries and jalapeños.sjpie

Ripe strawberries provide the sweet while the plump jalapeños add a little kick. You can adjust the number of jalapeños to your own particular palate. This pie, like our home state, is meant for the daring, not the weak in spirit.sjpie2

 This vegan Strawberry Jalapeño Pie is the perfect addition to backyard BBQs and other summertime gatherings. Dana’s recipe was originally featured in Phoenix Magazine so you know it’s a big hit within the pie-loving community. Try it today. And don’t forget to check back next week for our new recipe!



Strawberry Jalapeño Pie

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Yield: One 9" Pie

Strawberry Jalapeño Pie


  • 2 discs of pie dough, one for the bottom, one for the top!
  • 4-5 Cups strawberries, quartered
  • 2-3 Jalapenos, seeded and diced
  • Juice of one lime
  • 1-2 Tablespoons tequila (optional)
  • 2-3 Tablespoons sugar or agave
  • 2 Tablespoons flour
  • 2 Tablespoons tapioca starch or cornstarch
  • 2-3 Tablespoons melted vegan butter/margarine (Earth Balance is preferred)
  • 2 (or more) Tablespoons turbinado sugar
  • Several Tablespoons flour (for dusting)


  1. Preheat oven to 350 degrees.
  2. Roll out dough onto a floured surface into 12" round and maneuver into a pie pan. Fold the overhanging dough under itself, crimp the edges, or any other method that strikes your fancy. Poke holes generously throughout the bottom with a fork.
  3. Pre-bake bottom crust for 10 minutes.Set aside to cool.
  4. In a large bowl, combine strawberries, jalapenos, lime juice, sugar, and tequila (if using). Stir together until strawberries begin to release their juice. Stir in flour and tapioca starch (or cornstarch) until filling mixture thickens.
  5. Pour filling into pre-baked crust.
  6. Roll out second round of dough for the top. Drape over filled pie for a traditional pie crust (don't forget to cut a few slits in the top with a sharp knife!), or cut shapes with cookie cutters for a cute, decorative crust.
  7. Brush top crust with melted butter/margarine. Sprinkle with turbinado sugar.
  8. Bake for 30-35 minutes at 350. Allow to cool thoroughly, slice and enjoy!
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