Vegan Classic Rhubarb Pie
Indulge in the sweet-tart magic of this Vegan Classic Rhubarb Pie, a plant-based twist on a timeless favorite. Featuring a golden, flaky homemade pie crust and a vibrant rhubarb filling that's perfectly balanced with hints of vanilla and a touch of citrusy brightness from fresh lemon juice, this dessert is the epitome of comfort baking. The recipe uses non-dairy butter and milk, making it completely vegan-friendly while still delivering that rich, buttery flavor you crave. With just 30 minutes of preparation and simple techniques like blending the crust by hand and creating a lattice or solid top crust, this pie is as satisfying to make as it is to eat. Served warm or at room temperature, it's perfect for showcasing the seasonal tang of rhubarb at spring gatherings or as a beautiful year-round treat. Whether enjoyed with a dollop of coconut whipped cream or on its own, this pie is sure to become a beloved addition to your vegan dessert repertoire.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.5 cups Granulated sugar
- 1 cup Vegan butter, chilled
- 6 tablespoons Ice water
- 0.25 teaspoon Salt
- 5 cups Rhubarb, chopped into 1/2-inch pieces
- 0.25 cup Cornstarch
- 1 tablespoon Lemon juice
- 1 teaspoon Vanilla extract
- 1 tablespoon Non-dairy milk
Instructions
Start by preparing the vegan pie crust. In a large bowl, whisk together 2 1/2 cups of all-purpose flour and 1/4 teaspoon salt.
Cut 1 cup of chilled vegan butter into small pieces and add to the flour. Use your fingers or a pastry cutter to blend it until the mixture resembles coarse crumbs.
Gradually add 6 tablespoons of ice water, one tablespoon at a time, stirring with a fork until the dough starts to come together. You may need to add an extra tablespoon if the dough is too dry.
Divide the dough in half, shape each half into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 400°F (200°C).
In a large bowl, combine 5 cups of chopped rhubarb, 1 1/2 cups of granulated sugar, 1/4 cup cornstarch, 1 tablespoon lemon juice, and 1 teaspoon vanilla extract. Toss until the rhubarb is evenly coated.
Roll out one disc of the dough on a lightly floured surface to fit a 9-inch pie pan. Gently transfer it to the pan.
Pour the rhubarb filling into the crust-lined pie pan.
Roll out the second dough disc and place it over the filling. Trim the excess dough, and crimp the edges to seal. Cut slits in the top crust to allow steam to escape.
Brush the top crust with 1 tablespoon of non-dairy milk to encourage browning.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
Allow the pie to cool completely on a wire rack before slicing and serving. This will allow the filling to set properly.
Nutrition Facts
Calories |
4163 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.6 g | 244% | |
| Saturated Fat | 51.6 g | 258% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2156 mg | 94% | |
| Total Carbohydrate | 579.5 g | 211% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 310.1 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 708 mg | 54% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 2504 mg | 53% | |
*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.
