Make the pie crust dividing it up into all pie tins, about 2 Tbsp per mini pie dish, forming as evenly as you can. Wash and quarter strawberries. Reserve 6 large strawberries and blend to puree in a blender or food processor.
In a small bowl with ½ cup of water, dissolve the arrowroot powder and agar powder.
In a sauce pan combine the sugar and strawberry puree and stir until sugar is dissolved. We have used both white sugar and coconut sugar and both have worked fine.
Once the sugar is dissolved, pour in the dissolved powder liquid and stir constantly for about 30 seconds.
Fold in the cut strawberries into the sauce pan and continue to stir for 1 minute, until all the strawberries are coated.
Divide the mixture among the pie crust and place in the refrigerator for at least 2 hours.
Serve with a dollop of coconut whipped cream and enjoy!
Recipe by Meatless Makeovers at https://www.meatlessmakeovers.com/vegan-mini-strawberry-pies/