This classic Vegan Strawberry Rhubarb Pie is the perfect summertime dessert. It is sweet, tart, and bursting with flavor! The filling can be made in advance for a quick and easy treat the whole family will love.
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Can you believe it? Summer is almost over!
This year, more than any other has continued to shock me as it flies by. Everything feels like a bit of a blur since March and I’m over here scratching my head figuring out where all the months have gone.
Before summer gets completely away from us, I’ve got a classic dessert recipe that simply screams summer.
Strawberry Rhubarb Pie!
Along with your pasta salad, potato salad, and grilled tofu, it’s the perfect dessert to share at your end of summer potlucks. Filled with fresh rhubarb and strawberries and topped with the flakiest of pie crusts, this dessert is one of the best ways to celebrate summer.
Ingredients & Substitutions
You’re going to love this Vegan Rhubarb Pie. It is a sweet and tart filling inside the perfect buttery flaky crust. Better yet, the filling can be made separately and stored to enjoy through the season. ‘
Here is everything you need.
Ingredients and Substitutions
- All-Purpose Flour – For a gluten-free option, use a 1:1 Gluten-Free Flour Baking Blend. (<<affiliate link) You can also use 50% whole wheat flour without compromising on the taste and texture.
- White Sugar – Check out my guide to vegan sugars and healthy sugar alternatives.
- Non-Dairy Butter – You should use a high-quality, non-hydrogenated vegan butter. I recommend either Earth Balance or Miyoko’s.
- Coconut Oil – Make sure your coconut oil is chilled and solid. This is used in place of shortening to make your pie crust perfectly flaky.
- Strawberries and Rhubarb – Fresh is best but you can use frozen if that’s all you have available.
How To Make Vegan Strawberry Rhubarb Pie
Step One – Make the Crust
When it comes to homemade piecrust, here are a few tricks I’ve learned.
- Have an even mix of vegan butter and coconut oil. By combining the two, you will get the perfect combination of buttery flavor and flaky texture. Do remember: both your butter and coconut oil should be chilled before using!
- Add just enough water to allow your pie crust to come together. We don’t want overly moist crusts. Wetter pie crusts are easier to work with, but the drier it is, the flakier (aka, more delicious) your pie crust will be.
- Chill your pie crust twice. The first chill allows for the dough to harden just enough to be rolled out. If you chill it for too long, you may need to warm the dough up by kneading it between your hands. The second chill allows the fats to re-firm up. This prevents the butter and coconut oil from melting too quickly in the oven so that your pie crust keeps its beautiful structure.
- Roll it out on a floured surface to prevent the pie crust from sticking. Once you have a 12″ circle, carefully drape it over your rolling pin and transfer it to your pie pan.
If you are struggling with making your pie crust pretty. Don’t worry. Rustic is always a lovely look and tastes exactly the same.
Time Saving Tip: Save time and buy your pie crust pre-made. Most well-stocked grocery stores carry vegan frozen pie crust and most of the time that is what I opt for. If you go the pre-made pie crust route, the rest of this pie comes together in about 10 minutes!
Step Two – Make the Filling
To make the filling, slice the strawberries and rhubarb. You will need about 4 stalks of rhubarb and roughly 16 ounces of strawberries to get 6 cups of chopped fruit.
Place them in a large bowl and toss them with sugar, cornstarch, lemon juice, vanilla, and salt.
Step Three – Assemble and Bake
Add your pie filling to your chilled pie crust, mounding the top. Dot with butter and top with the 2nd pie crust. You can either top the whole pie crust or cut 1″ strips and create a lattice top. Learn how to create a lattice top pie crust here.
Seel around the edges with your fingers. Brush the top crust with soy milk or a chickpea flour egg to give the pie crust a golden shine. Sprinkle with coarse sugar and bake.
Bake the pie for 40-50 minutes until the crust is golden brown and the juices are bubbling over.
Serving and Storing
Serving – Let the pie sit at least 2 hours before slicing and serving. Serve with coconut whipped cream or non-dairy ice cream.
Storing – Leftover pie can be wrapped in plastic wrap and kept at room temperature for up to 5 days. You can also freeze leftover pie to be enjoyed for up to 2 months. When ready to serve, let the pie thaw completely in the refrigerator by placing it in there the night before. When ready to bake, cover the pie in tin foil and reheat in the oven for 20-30 minutes.
Tips And Tricks
- Make sure to use chilled coconut oil. This is used in place of shortening. If your coconut oil is not properly chilled, you won’t have a flaky crust. If you are new to baking, make sure to read all my tips on making the perfect pie crust.
- Save time and buy your pie crust pre-made. Most well-stocked grocery stores carry vegan frozen pie crusts. If you go the pre-made pie crust route, the rest of this pie comes together in about 10 minutes!
- Rhubarb is very tart and should be mixed with at least a 1:1 ratio with strawberries to balance the flavors. Non-dairy ice cream also adds a creaminess that pairs well with the tart and sweet flavors of the fruit.
Frequently Asked Questions
Yes, you can. You can use frozen rhubarb and strawberries for this recipe. Simply thaw them before using them.
To ensure that the thickener properly activates, make sure to cook your pie until the juices are bubbling over. Cornstarch is activated in heat and won’t thicken unless the internal temperature reaches a boiling point.
Your pie filling will continue to set as it cools so let your pie cool completely before serving.
Rhubarb has a very tart flavor on it’s own and for that reason needs to be sweetened by other fruits, such as strawberries, and sugar. If you aren’t sure you like the flavor of rhubarb, you can adjust the strawberry to rhubarb ratio of this recipe. Just make sure that you have a total of 6 cups of chopped fruit.
If you want to prepare this pie in advance but don’t want a soggy crust, you can prepare the filling and crust separately. Strawberry rhubarb filling can be:
Canned and stored for up to 12 months in a cool dark place
Frozen in an airtight container for up to two months in the freezer
Refrigerated in an airtight container for up to 3 days before assembling
For a super quick rhubarb pie, make a big batch of filling and can it or store it separately in the freezer. Whenever you’re in a pie kind of mood, pick up a vegan pie crust in the frozen section of your grocery store, assemble, and bake!
More Vegan Pie Recipes
- Classic Pumpkin Pie
- Creamy Chocolate Silk Pie
- Mini Cherry Pies
- Vegan Lemon Tart
- 3-Ingredient Mini Pecan Pies
- Classic Vegan Apple Pie
Check out all of my vegan pies and tarts for more inspiration.
Vegan Strawberry Rhubarb Pie
- Start by making your pie crust. Spray a 9″ pie pan with cooking spray and set aside.
- In a small bowl, combine the flour, sugar, and salt. Cut the butter and coconut oil in small pieces – about 1 tablespoon in size – and add to the dry ingredients. Using your hands or a pastry cutter, press the butter and coconut oil into the flour until the fats are evenly distributed and the dough resembles small pea-size pieces.
- Dribble 1 tablespoon of ice water over the flour mixer and kneed together with your hands. Add water as necessary. You want a fairly dry dough (this creates the flakiness) but that has enough moisture to roll out and shape.
- When you have the right consistency, wrap the dough in plastic wrap and refrigerate for at least 30 minutes. When the dough is firm, divide into half and roll out each half onto a piece of floured parchment paper until your dough is about 1/8" thick and you have two circles about 12" across. Place the top crust in the refrigerator to chill.
- Placing your hand underneath the parchment paper, gently flip one of the pie crusts into the pie pan. Peel off the parchment paper and press the crust evenly into the pie pan, trimming any edges that hang over. Place in the refrigerator and let chill while making the filling.
- Preheat the oven to 400F.
- Slice your strawberries and rhubarb. Place them in a large bowl and toss them with sugar, cornstarch, lemon juice, salt, and vanilla. When they are thoroughly coated, transfer to bottom crust, mounding the top. Dot with butter. Top with the remaining crust, pressing down the sides to seal the top and bottom.Brush with non-dairy milk and make slits in the top for ventilation. Note: You can also create a lattice by cutting the top crust into 1-inch strips and weaving over the top.
- Bake for 25 minutes. Reduce the oven to 350F and bake an additional 25 minutes until the crust is golden brown and filling is bubbling up.
- Remove from the oven and let cool completely at room temperature before serving. Serve with coconut whipped cream or non-dairy ice cream.
- Canned and stored for up to 12 months in a cool dark place
- Frozen in an airtight container for up to two months in the freezer
- Refrigerated in an airtight container for up to 3 days before assembling