Description
This Strawberry Rhubarb Pie features a perfect balance of sweet strawberries and tart rhubarb in a flaky, tender plant-based buttery crust. Made with simple pantry staples and a natural gelling agent for a luscious filling, this easy-to-make dessert is ideal for any occasion and sure to become a favorite.
Ingredients
Scale
For the Pie Dough
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup plant-based butter, cold and cut into pieces
- 3–4 tablespoons cold water
- 1 teaspoon apple cider vinegar (natural)
For the Filling
- 3 cups fresh strawberries, sliced
- 3 cups rhubarb stalks, chopped
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon natural gelling agent
- 1 teaspoon vanilla extract (natural)
Instructions
- Prepare the Pie Dough: Combine the flour, salt, and cold plant-based butter in a bowl. Use your fingers or a pastry cutter to blend until the mixture forms pea-sized crumbs. Gradually add cold water mixed with apple cider vinegar (natural) a little at a time until the dough comes together when pressed. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
- Prepare the Filling: While the dough chills, chop the rhubarb into small pieces and slice the strawberries. Toss the fruit gently with sugar, flour, the natural gelling agent, and vanilla extract (natural). This mixture will thicken beautifully during baking and balance the flavors perfectly.
- Roll Out the Dough: Divide the chilled dough into two portions, with one slightly larger for the bottom crust. On a lightly floured surface, roll out the larger portion into a circle that fits your pie dish. Carefully transfer and press it into place.
- Add the Filling and Top Crust: Pour the fruit filling evenly into the crust. Roll out the remaining dough and place it over the top. Crimp the edges to seal and cut a few slits in the top crust to allow steam to escape while baking.
- Bake Until Golden and Bubbling: Place the pie on a baking sheet to catch any drips. Bake at 375°F (190°C) for 45-55 minutes or until the crust is golden brown and the filling is bubbly and thickened.
Notes
- Chill the dough well to ensure a flaky, tender crust.
- Do not overmix the filling to keep fruit pieces intact and flavorful.
- Use a baking sheet under the pie to catch drips during baking.
- Let the pie cool completely so the filling sets for perfect slicing.
- Adjust sugar amounts according to the tartness of your rhubarb.
- Prep Time: 45 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: strawberry pie, rhubarb pie, plant-based dessert, fruit pie, flaky crust, natural gelling agent
