Dairy-Free Strawberry Rhubarb Pie
Indulge in the perfect balance of sweet and tangy flavors with this Dairy-Free Strawberry Rhubarb Pie. Featuring a flaky, golden crust made with coconut oil and filled with a luscious mix of fresh strawberries and rhubarb, this pie is a delightful treat that caters to dairy-free diets without sacrificing taste. The filling is sweetened with cane sugar and brightened with a hint of fresh lemon juice, while vanilla extract adds a touch of warmth. Topped with a sprinkle of sugar and brushed with almond milk for a beautiful, caramelized finish, this pie is a stunning centerpiece for any dessert table. Ready in under 90 minutes and serving up to eight, it’s the ultimate homemade recipe for spring and summer celebrations—or anytime you're craving a slice of comforting sweetness.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Coconut oil (solid)
- 6 tablespoons Ice water
- 0.5 teaspoon Salt
- 2 cups Fresh strawberries (hulled and sliced)
- 2 cups Fresh rhubarb (chopped into 1/2-inch pieces)
- 1 cup Cane sugar
- 3 tablespoons Cornstarch
- 1 tablespoon Fresh lemon juice
- 1 teaspoon Vanilla extract
- 2 tablespoons Almond milk (unsweetened)
- 1 tablespoon Cane sugar (for topping)
Instructions
In a large mixing bowl, combine the all-purpose flour and salt for the crust.
Add the solid coconut oil to the flour mixture. Use a pastry cutter or fork to cut the oil into the flour until the mixture resembles coarse crumbs.
Gradually add ice water, 1 tablespoon at a time, mixing gently until the dough comes together. Divide the dough into two equal balls, flatten them into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the sliced strawberries, chopped rhubarb, cane sugar, cornstarch, lemon juice, and vanilla extract. Stir until well-coated and set aside.
On a lightly floured surface, roll out one of the chilled dough discs into a 12-inch circle. Carefully transfer it to a 9-inch pie dish, pressing it gently into the bottom and sides.
Pour the strawberry-rhubarb filling into the prepared pie crust, spreading it out evenly.
Roll out the second dough disc into a 12-inch circle. Place it over the filling and trim the edges, leaving about 1/2-inch overhang all around. Crimp the edges to seal the pie.
Cut a few small slits in the top crust to allow steam to escape during baking.
Brush the top crust with almond milk and sprinkle with 1 tablespoon of cane sugar for a golden, slightly sweet topping.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 50 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pie from the oven and allow it to cool completely before slicing and serving.
Nutrition Facts
Calories |
4461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 242.9 g | 311% | |
| Saturated Fat | 204.8 g | 1024% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1011 mg | 44% | |
| Total Carbohydrate | 546.1 g | 199% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 268.9 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 399 mg | 31% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 1604 mg | 34% | |
*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.
