Vegan Strawberry Rhubarb Pie
Bursting with sweet strawberries and tangy rhubarb, this Vegan Strawberry Rhubarb Pie is a plant-based twist on a classic dessert that's perfect for spring and summer gatherings. Featuring a flaky, homemade coconut oil pastry crust and a juicy, vibrant filling sweetened with granulated sugar and a hint of vanilla, this pie strikes the perfect balance between tart and sweet. The lattice-top option adds a rustic charm, while a brush of almond milk and a sprinkle of turbinado sugar create a beautifully golden, glistening finish. With its all-natural ingredients and mouthwatering flavor, this pie is a crowd-pleaser that's easy to make and delightful to serve. Indulge in this dairy-free, egg-free treat, ideal for vegans, fruit pie lovers, or anyone who craves a slice of summer in every bite.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 0.75 cup Coconut oil (solid, not melted)
- 6 tablespoons Ice water
- 0.5 teaspoon Salt
- 3 cups Fresh strawberries (hulled and sliced)
- 3 cups Fresh rhubarb (chopped into 1/2-inch pieces)
- 1 cup Granulated sugar
- 3 tablespoons Cornstarch
- 1 tablespoon Lemon juice
- 1 teaspoon Vanilla extract
- 2 tablespoons Unsweetened almond milk (for brushing)
- 1 tablespoon Turbinado sugar (optional, for topping)
Instructions
Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine the all-purpose flour and salt for the crust. Add the solid coconut oil and use a pastry cutter or your fingers to mix until the texture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing just until the dough holds together but does not become sticky. Divide the dough into two equal portions, shape into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
While the dough chills, prepare the filling. In a large bowl, combine the sliced strawberries, rhubarb, granulated sugar, cornstarch, lemon juice, and vanilla extract. Toss gently to evenly coat the fruit. Set aside.
On a lightly floured surface, roll out one disc of dough into a circle approximately 12 inches in diameter. Transfer it to a 9-inch pie dish and press gently to fit. Trim the edges, leaving about a 1-inch overhang.
Pour the prepared strawberry rhubarb filling into the pie crust, spreading it out evenly.
Roll out the second disc of dough into a similar-sized circle. You can place it over the pie as a solid top crust, or cut it into strips to create a lattice design. Seal the edges by crimping with your fingers or a fork.
Brush the top crust with unsweetened almond milk and sprinkle with turbinado sugar, if desired, for added texture and sweetness.
Place the pie on a baking sheet to catch any overflow and bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pie from the oven and let it cool completely at room temperature. This allows the filling to set. Serve and enjoy!
Nutrition Facts
Calories |
3792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.1 g | 236% | |
| Saturated Fat | 153.8 g | 769% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1231 mg | 54% | |
| Total Carbohydrate | 519.9 g | 189% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 241.0 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 556 mg | 43% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 2341 mg | 50% | |
*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.
