Description

This Strawberry Rhubarb Pie blends the vibrant tartness of fresh rhubarb with the natural sweetness of ripe strawberries in a flaky, buttery (plant-based) crust. Perfect for any occasion, it offers a juicy, tender fruit filling balanced with a delicately textured pastry, making it a crowd-pleasing dessert that’s simple to prepare and adaptable to your flavor preferences.

Ingredients

Scale

Fruit Filling

4 cups fresh strawberries, chopped
3 cups fresh rhubarb, chopped
1 cup organic cane sugar
2 tablespoons all-purpose flour
2 teaspoons natural vanilla extract
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1 tablespoon natural gelling agent

Pie Crust

2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup cold vegan butter (plant-based), cut into small pieces
6–8 tablespoons chilled water

Instructions

Prepare your crust: Start by chilling your vegan butter and water to keep the dough cold and flaky. In a large bowl, combine the flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Slowly add chilled water, mixing gently just until the dough holds together. Form the dough into two discs, wrap them tightly, and chill for at least 30 minutes.
Make the filling: In a large bowl, toss the chopped strawberries and rhubarb with sugar, flour, natural vanilla extract, fresh lemon juice, salt, and natural gelling agent. Mix gently until the fruit is evenly coated. Let the mixture rest for 15 minutes to meld the flavors and start releasing excess juices.
Assemble the pie: Roll out one chilled dough disc on a floured surface to fit your pie dish. Carefully press it into the dish. Pour the prepared fruit filling evenly over the crust. Roll out the second dough disc and either fully cover the pie with it or cut it into strips for a lattice crust. Seal the edges by pinching the dough together and trim any excess.
Bake to perfection: Preheat your oven to 375°F (190°C). Place the assembled pie on a baking sheet to catch any drips and bake for 45-55 minutes until the crust is golden and the filling bubbles. If the crust edges brown too quickly, cover them with foil halfway through baking. Let the pie cool thoroughly to allow the filling to set before serving.

Notes

Keep all ingredients cold to ensure a flaky crust.
Use ripe strawberries and firm rhubarb for the best texture and flavor.
Mix the dough gently to avoid a tough crust.
Allow the fruit filling to rest before assembling to reduce excess liquid.
Cover crust edges with foil during baking if they brown too fast.
Serve with whipped coconut cream (plant-based), fresh mint, or dairy-free vanilla ice cream (plant-based) for added flavor.

Prep Time: 40 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 22g
Sodium: 180mg
Fat: 15g
Saturated Fat: 4g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 3g
Protein: 3g
Cholesterol: 0mg

Keywords: strawberry rhubarb pie, plant-based pie, vegan dessert, fruit pie, flaky crust, dairy-free dessert