Vegan Strawberry Jell-O Pie

Mix all the dry ingredients and add the vegan butter in small cubes.

Incorporate it with the tips of the fingers.

Make a ball, wrap it in cling film and refrigerate it for 2h.

Roll it in a pie tin, and cook it for 20 minutes at 180C (or until golden).

Remove the green of the strawberries, cut them in half and add them in a saucepan.

Cook for 15 minutes on medium heat. They should become marmaladey.

Add the water, sugar and agar and cook for 10 more minutes (it should boil during a few minutes).

If you see it reduced a bit too much, you can add a small glass of water.

Strain the liquid through a sieve and transfer it onto the cooked pie pastry.

Add the fresh strawberries and place outside or into the fridge to let it completely cool down.