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Strawberry Rhubarb Pie

Strawberry Rhubarb Pie

  • Author: Anthony
  • Total Time: 1 hour 40 minutes
  • Yield: 8 servings 1x
  • Diet: Plant-Based

Description

This Strawberry Rhubarb Pie offers a bright and tangy dessert experience with a perfect balance of natural sweetness and tart freshness. Featuring a flaky, tender plant-based crust and a luscious strawberry-rhubarb filling thickened with a natural gelling agent, this recipe is simple to prepare and ideal for any occasion.

Ingredients

Scale

Filling Ingredients

  • 2 cups fresh strawberries, chopped
  • 2 cups fresh rhubarb, chopped
  • 3/4 cup sugar (natural)
  • 2 tablespoons lemon juice (natural)
  • 1 tablespoon natural gelling agent

Crust Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup cold plant-based butter, cut into small pieces
  • 1 tablespoon apple cider vinegar (natural)
  • 4–6 tablespoons cold water

Instructions

  1. Prepare the Pie Crust: In a large bowl, mix the all-purpose flour and salt. Cut in the cold plant-based butter with a pastry cutter or fingers until the mixture resembles coarse crumbs. Gradually add the apple cider vinegar (natural) and cold water, mixing gently until the dough just comes together. Divide the dough into two discs, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
  2. Make the Filling: While the dough chills, combine the chopped strawberries and rhubarb in a mixing bowl. Stir in the sugar (natural), lemon juice (natural), and natural gelling agent until the fruit is evenly coated. Let the mixture rest for 10 minutes to blend the flavors and activate the gelling agent.
  3. Assemble the Pie: Roll out one dough disc on a floured surface to fit your pie dish. Carefully transfer it to the dish, pressing gently to fit. Pour the strawberry-rhubarb filling evenly into the crust. Roll out the second dough disc and place it over the filling. Trim excess dough and crimp the edges to seal. Cut small vents in the top crust to allow steam to escape during baking.
  4. Bake to Perfection: Preheat the oven to 375°F (190°C). Place the pie on the middle rack and bake for 50 to 60 minutes until the crust is golden and the filling is bubbling. If the crust edges brown too quickly, cover them with foil. Let the pie cool completely before slicing to allow the filling to set.

Notes

  • Use fresh, in-season strawberries and rhubarb for the best flavor and juiciness.
  • Chill the dough properly to enhance flakiness and prevent shrinking during baking.
  • Avoid overmixing the filling to keep fruit pieces intact and prevent a watery texture.
  • Use a natural gelling agent for a thick, luscious filling consistent with plant-based diets.
  • Allow the pie to cool fully to ensure clean slices when serving.
  • Prep Time: 45 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/8 of pie)
  • Calories: 320
  • Sugar: 20g
  • Sodium: 180mg
  • Fat: 14g
  • Saturated Fat: 3g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: Strawberry pie, Rhubarb pie, Plant-based dessert, Fruit pie, Vegan pie, Summer pie

Find it online: https://homedishideas.com/strawberry-rhubarb-pie/