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Seasonal Strawberry Rhubarb Pie
[Vegan]

CE By: Cathy Elton

Author Bio

Cathy Elton is a Brooklyn–based writer whose blog focuses specifically on heart-healthy food. She came... Read More

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How to Amp Up Your Seasonal Cooking With Rhubarb

Discover more recipes with these ingredients

Strawberry Rhubarb Pie [Vegan]

Dairy Free

Vegan

When rhubarb’s in season, I dream about strawberry rhubarb pie. It seems like such a simple and homey dessert, but if you don’t overwhelm it with sugar, the tartness makes it seem more sophisticated somehow. In this strawberry rhubarb pie, lemon juice and a bit of orange zest highlight the tartness,... Read More

Ingredients You Need for Seasonal Strawberry Rhubarb Pie [Vegan]

Filling

2/3 to 3/4 cup sugar, depending on whether you want a “very tart” or “pretty tart” pie
3 tablespoons cornstarch
½ teaspoon cinnamon
Pinch allspice
¼ teaspoon salt
½ teaspoon orange zest
2 teaspoons lemon juice
3 cups strawberries, hulled and cut into large chunks
3 ½ cups rhubarb, cut into ½-inch slices

Crust

1 1/3 cups all-purpose flour (see note below)
1 1/3 cups whole wheat pastry flour (see note below)
1 teaspoon salt
2/3 cup organic canola oil
6 tablespoons soy milk (regular flavor, not vanilla or unsweetened)
½ teaspoon sugar

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How to Prepare Seasonal Strawberry Rhubarb Pie [Vegan]

Heat the oven to 400 degrees F.
In a large bowl, combine the sugar, cornstarch, cinnamon, allspice, salt and orange zest. Add the lemon juice and fruit, stirring gently to combine.
Whisk the flour and salt in a medium mixing bowl. Pour the oil in a glass measuring cup and add the soy milk, without stirring. Pour this mixture into the flour and stir briefly, just until combined. Divide the dough in half and form two balls. Roll the pie crust out immediately; do not refrigerate this dough.
Place a 15″ piece of wax paper on your work surface, putting a few drops of water under the paper to keep it from sliding around. Put one ball on the paper and use your hands to press it into a six-inch circle. Top with another piece of wax paper and roll it out with a rolling pin to a 12-inch circle (the edges may extend beyond the top and bottom of the wax paper slightly, but you can loosen it with a knife when you lift the dough.) If your circle is uneven, simply tear off a piece from one part and add it to another – it’s easy to make repairs, before or after the dough is in the pan.
Remove the top sheet and turn the dough over into a nine-inch pie pan, pressing to remove any air pockets. Pour in the filling. Roll out the second disc between fresh wax paper and place it on top of the pie. Fold the top crust under the bottom all the way around, and crimp the edges. Cut some slits in the top and sprinkle with the sugar.
Bake at 400 degrees for 10 minutes, then reduce the heat to 350 and bake about 50 minutes, until the crust is lightly golden and the filling is bubbling. Cool four or more hours before serving.

Notes

Measure the flour by pouring or gently spooning into your measuring cup – do not scoop the cup into the bag of flour!

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.