of which Sugars39g43%
of which Saturates2g8%

Nutrients Proportions

  • carbs 78%
  • sugars 38%
  • fats 14%
  • saturates 2%
  • proteins 6%
  • fibers 2%
* All data is per serving
No Butter Simple Strawberry Jam Pie Preview



1h 10m




If you're looking for a delightful but delicate treat, this golden-baked strawberry pie is all you need. The perfect balance between a sweet strawberry filling and a tangy lemony crust.

This butter-free and dairy-free recipe is perfect if you have a milk allergy or simply looking for a lighter dessert. ❤️

The recipe is inspired by a traditional Italian dessert, the crostata, which is usually enjoyed for breakfast with a nice a mug of cappuccino.

You can store this pie in an airtight container for up to a week.

Note: The default amount of ingredients yield a 25cm size tart that is enjoyed by up to eight people. If you are making this recipe for more or fewer servings consider also changing the size of the pie dish or use more than one.


Print Recipe
ALLERGY ADVICE: For allergens, see ingredients in bold
White Flour450 g
White Sugar160 g
Baking Powder8 g
Salt1 pinch
Lemon Zest1 tbsp
Medium Eggs3
Sunflower Oil125 g
Strawberry Jam340 g

step 1

In a large bowl, mix all the dry ingredients, namely the flour, sugar, lemon zest, baking powder, and salt. Next, add the eggs and oil. Work the ingredients together for as long as it takes to incorporate the eggs and oil into a crumbly dough. 

Step 1 Image 1

step 2

Knead and roll the dough into a ball. If the dough is too dry, add a spoon of water, if too wet add a pinch of flour. Avoid over-kneading or the dough will result hard and chewy.

Put the dough into a bowl and place it in the fridge covered with a clean cloth for 15 minutes to cool. Next, cut 2/3 of the dough and roll it out on a floured surface to a 5 mm thickness. Ease it into a pie dish oiled and floured, press down with your fingertips and trim off any extra dough.

Step 2 Image 1

step 3

Preheat the oven to 175°C. Spread the strawberry jam evenly over the pastry with the help of the back of a spoon. Next, take the remaining dough, roll out half of it to a 5 mm thickness and cut it into eight strips. Lay four strips diagonally over the prepared pie.

Step 3 Image 1

step 4

Lay the other four strips to form a lattice pattern. Roll out the last bit of dough into 10 mm thickness, cut it into two long strips and weave together into a braid to cover the edges of the pie.

Place the pie in the oven and bake for 40 to 45 minutes or until the pastry is golden. Allow the pie to cool down before serving.


Step 4 Image 1

Foodacious Tips

  • As an alternative, you can make this tart with any fruit preserves that you like, but we especially recommend sour cherry jam for this recipe.

  • Using fresh eggs straight from the fridge, kneading the dough quickly and allowing cooling in the fridge are the best tricks to ensure that the pie and the pastry decorations keep their shape during cooking.