Vegan Strawberry Rhubarb Pie

This classic vegan strawberry rhubarb is the perfect sweet and tart filling baked inside a buttery crust. The filling can be made in advance for a quick and easy summer dessert the whole family will love.

4.60 from 5 votes

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Prep Time: 40

Cook Time: 50

Total Time: 1 30

Servings: people

Calories: 486kcal

Author: Sarah McMinn

Ingredients

Pie Crust

2 ½ cup all-purpose flour
1 tbsp. sugar
1 tsp. salt
10 tbsp. non-dairy butter
½ cup coconut oil, chilled
3-5 tablespoon ice water

Strawberry Rhubarb Filling

3 cups sliced strawberries, about 16 ounces
3 cups sliced rhubarb 5-6 stalks
½ cup granulated sugar
¼ cup cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract
¼ teaspoon salt
2 tbsp. vegan butter
2 tbsp. non-dairy milk or creamer, for brushing

US Customary - Metric

Instructions

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 ⅛" 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.

Notes

Serving and Storing - Let the pie sit at least 2 hours before slicing and serving. Serve with coconut whipped cream or non-dairy ice cream. Leftover pie can be wrapped in plastic wrap and kept at room temperature for up to 5 days.

Make in Advance - If you want to make this pie in advance, bake and cool the pie. Wrap it tightly in plastic wrap and freeze it. 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.

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!

Frequently Asked Questions

Can I use frozen fruit? Yes, you can. You can use frozen rhubarb and strawberries for this recipe. Simply thaw them before using them.

Why is my pie filling runny? 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.

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