Vegan Jelly Strawberry Pie

1. Mix all the dry ingredients for the almond pastry.

2. Add vegan butter in small cubes and incorporate it with the tips of your fingers.

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

4. Roll the pastry in a pie tin and bake for 20 minutes at 180C (or until golden).

For the strawberry jelly

1. Remove the green of the strawberries, cut them in half, and cook for 15 minutes on medium heat until marmaladey.

2. Add water, sugar, and agar, and cook for 10 more minutes.

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

4. Add fresh strawberries and let it cool completely.

1. Enjoy!