Dairy-Free Classic Rhubarb Pie
Discover the sweet-tart elegance of this Dairy-Free Classic Rhubarb Pie, a delectable twist on a timeless dessert that’s perfect for those avoiding dairy. Featuring a flaky, golden crust made with a dairy-free butter substitute, this pie is packed with tender, tangy rhubarb that’s perfectly balanced with granulated sugar, warm cinnamon, and a hint of vanilla. The filling is thickened with cornstarch for a luscious texture that holds its shape in every indulgent slice. With simple ingredients and straightforward techniques, this recipe is ideal for showcasing seasonal rhubarb while offering a crowd-pleasing, allergen-friendly treat. Serve it fresh from the oven or chilled, and pair with your favorite dairy-free whipped topping for ultimate enjoyment!
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 0.5 teaspoons Salt
- 1 cup Dairy-free butter substitute (such as margarine)
- 6 tablespoons Cold water
- 5 cups Fresh rhubarb, chopped
- 1.5 cups Granulated sugar
- 0.25 cups Cornstarch
- 1 teaspoon Vanilla extract
- 0.5 teaspoons Ground cinnamon
Instructions
Preheat your oven to 425°F (220°C).
In a large bowl, mix the 2.5 cups of all-purpose flour and 0.5 teaspoon of salt. Cut in 1 cup of dairy-free butter substitute until the mixture resembles coarse crumbs.
Sprinkle in 6 tablespoons of cold water, a tablespoon at a time, and mix until the dough holds together. Divide the dough in half, shape each half into a disk, wrap in plastic, and refrigerate for at least 15 minutes.
Meanwhile, prepare the filling by combining 5 cups of chopped fresh rhubarb, 1.5 cups of granulated sugar, 0.25 cups of cornstarch, 1 teaspoon of vanilla extract, and 0.5 teaspoon of ground cinnamon in a large bowl. Ensure all ingredients are well-mixed and set aside.
On a floured surface, roll out one disk of the dough into a 12-inch circle to fit a 9-inch pie plate. Transfer the rolled dough to the pie plate and trim the edges to about 1 inch beyond the rim of the plate.
Pour the rhubarb mixture into the pie crust, piling it slightly in the center.
Roll out the second dough disk into another 12-inch circle and place it over the filling. Trim and tuck the top edges under the bottom crust edge, then crimp the edges to seal.
Cut several slits into the top crust to allow steam to escape.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 15 minutes.
Reduce the heat to 350°F (175°C) and continue baking for 45 minutes, or until the crust is golden brown and the filling is bubbling.
Allow the pie to cool on a wire rack for at least 2 hours before serving to ensure the filling is set.
Nutrition Facts
Calories |
4311 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.5 g | 244% | |
| Saturated Fat | 34.7 g | 174% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2526 mg | 110% | |
| Total Carbohydrate | 600.3 g | 218% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 307.8 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 576 mg | 44% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 2028 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
