Ingredients

For the dough:

• 3 cups of white all purpose flour
• 2 tablespoons  cane sugar
• 1 teaspoon salt
• 1 cup cold unsalted vegan butter, cut into small pieces
• 6-7 tablespoons of ice water

For the filling:

• 5 cups sliced ​​fresh strawberries
• 4 tablespoons cornstarch
• 3/4 cups cane sugar
• 1 pinch of salt
• 1 tsp. lemon juice

For the finishing touches:

• 1 tablespoon plant-based milk
• 1 tablespoon powdered sugar 

Preparation

To make the dough:

1. Add the flour, sugar and salt to a medium bowl.
2. Add the vegetable butter and using a fork or your hand, fold the butter into the flour mixture until it comes together well and feels like wet sand.
3. Try not to handle the butter too much (the heat from your hands will soften it); Use quick strokes and don't worry if larger chunks of butter remain.
4. Add the water slowly while mixing quickly until the dough comes together. Depending on the climate and even the brand of flour, I use between 5 and 8 tablespoons of water.
5. Pour the rough dough onto a counter,  and divide the dough into two balls and wrap them separately in plastic wrap, placing them in the refrigerator to chill for 45 minutes or overnight.

To make the filling:

1. Add the cut or sliced ​​strawberries to a bowl, along with the cornstarch, sugar, salt and lemon juice. Mix until combined.
2. Set the filling aside while you prepare the crust for baking.

ASSEMBLY:

1. Preheat your oven to 180 degrees C.
2. Remove the chilled pie dough from the refrigerator and let it rest for about 10 minutes before rolling it.
3. Roll out one of the dough balls into a large circle with a rolling pin.
4. I like to use butter paper to prevent it from sticking and so I can easily transfer it to the mold. You can also use a little flour and transfer it carefully so that it does not break.
5. Transfer to a 9-inch pie plate and gently press the dough into the bottom of the pie plate and over the edges (aim for 1-2cm of overhang if possible).
6. Add the strawberry filling to the cake base and smooth the top.
7. Repeat the rolling process with the second ball of dough, this time cutting it into about 10 long, thin slices with a pizza cutter (or dough cutter, if you have one).
8. Create a lattice pattern using the dough strips, overlapping every second vertical strip with every second horizontal strip.
9. Trim any pastry overhanging the edge of the cake to 2-3cm beyond the edge (try to keep the overhanging amount even on all sides). Tuck any overhanging dough under and into the pie plate to create a clean edge.
10. Using the non-dairy milk, spread it on top of the dough strips.
11. Bake the tart, placing a tin underneath to prevent juices from sticking to the bottom of the oven, for 40-50 minutes until the crust is evenly golden and the filling is bubbly.
12. Let cool to room temperature, and sprinkle with powdered sugar before cutting and serving.