Vegan Strawberry Rhubarb Pie
Buttery, flaky pie crust filled with strawberries and tangy rhubarb. Serve with nondairy vanilla ice cream for extra points!
- Prep Time: 1 hour
- Bake Time: 1 hour
- Total Time: 2 hours
- Yield: 8 Servings 1x
- Category: Pies and Pastries
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
For the Crust
For the Filling
3 cups fresh strawberries, sliced
3 cups rhubarb, sliced 1/4-inch
1/2 - 3/4 cup granulated sugar*
1 tablespoon orange zest
1 tablespoon orange juice
1/2 teaspoon vanilla extract
1/4 cup cornstarch
1/4 teaspoon sea salt
2 tablespoons nondairy milk for brushing
coarse sugar for sprinkling
Instructions
- Make Pie Crust: If you are going to be making your own double pie crust, follow the instructions laid out in this recipe. Roll out one of your chilled pie crust disks on a floured surface into an 11-12 inch circle that is about 1/8-inch thick. Carefully lay dough into a 9-inch pie pan. Turn under/trim the excess dough around the edges. Poke holes in the bottom and sides of the crust using a fork. Cover pan with plastic wrap place in the freezer to chill for 15 minutes.
- Par Bake: Preheat oven to 375 F (190 C). Once pie crust is chilled, remove from the freezer. Crumple up a square sheet of parchment paper and then unfold it. Push it down into your pie shell and fill with ceramic pie weights. Spread them out evenly in the bottom of the pan. Place crust in preheated oven and bake for 15 minutes. Remove from oven and gently remove the parchment paper and weights. Return crust to the oven to bake for an additional 7 minutes. Set aside to cool.
- Make Pie Filling: While crust is cooling, prepare your pie filling. Add all of the ingredients to a large bowl and stir together gently. Mix until you no longer see any dry ingredients and the fruit looks sweet and syrupy. Pour all of the filling into cooled, par baked crust.
- Assemble: Remove your second pie crust disk from the fridge and set on a generously floured surface. Roll into an 11-12 inch circle. Using the rolling pin, carefully transfer the dough over to the pie. Gently roll the dough over the top of the filling. Turn under the excess crust around the edges and crimp using your index finger and thumb. Cut perpendicular slats in the top of your pie crust for ventilation while baking. Place assembled pie in the freezer to chill for 15 minutes.
- Bake: Brush the top of the pie with nondairy milk using a pastry brush and sprinkle generously with granulated sugar. Wrap the crimped edges of the crust in tin foil to keep them from burning. Place pie on center rack of preheated oven and bake for 60-70 minutes or until top crust is golden brown. Allow pie to cool for at least 2 hours before slicing.
Notes
*Baked pie will keep under plastic wrap at room temperature for 2 days. You can stretch a pie's life to 3-4 days if you keep it in the refrigerator. Just keep in mind that this will make the crust less crisp.
*If you like the fruit in your pie to maintain some of its tartness, use 1/2 c sugar. If you like your fruit on the sweeter side bump sugar up to 3/4 c.
*I am a big believer in par baking. This is the act of pre-baking the bottom layer of crust before it is filled with filling and baked for a second time with a top crust. This ensures your bottom crust will be just as flaky and delicious as the top.
*There is lots of dough chilling in this recipe. I know it’s annoying, but it’s important. Every time you work the crust with your hands or a rolling pin the butter starts to melt. You want the butter melting to take place in the oven! This will give you the flakiest crust imaginable!
*It’s always a good idea to bake your pie with a sheet of tinfoil underneath it. This way if your filling bubbles over the edge of the pan the foil catches it and you won’t be left with a big cleanup job.
*For more pie crust tips see this recipe.
Find it online: https://censoredbaker.com/vegan-strawberry-rhubarb-pie/
