Description
Fresh and flavorful Strawberry Rhubarb Pie featuring a perfectly balanced sweet and tangy filling wrapped in a flaky, buttery plant-based crust. This easy-to-make dessert uses simple pantry ingredients and a natural gelling agent to achieve a beautifully set filling, ideal for any occasion from cozy family dinners to picnics.
Ingredients
Scale
Filling
- 2 cups fresh strawberries, chopped
- 2 cups fresh rhubarb stalks, chopped
- 1 cup granulated sugar (natural)
- 2 tablespoons natural gelling agent
- 1 tablespoon fresh lemon juice (natural)
- 1/2 teaspoon ground cinnamon (natural)
- 2 tablespoons all-purpose flour
- 1/4 teaspoon vegetarian Worcestershire sauce (natural)
Pie Crust
- 2 1/2 cups all-purpose flour
- 3/4 cup cold plant-based butter, cubed
- 6–8 tablespoons cold water
- A pinch of vegetarian Worcestershire sauce (natural)
Instructions
- Prepare the Pie Crust: Mix cold plant-based butter with all-purpose flour until pea-sized crumbs form. Gradually add cold water, mixing gently until the dough just comes together. Chill dough in the refrigerator for at least one hour to make rolling easier.
- Make the Filling: While the dough chills, chop strawberries and rhubarb into bite-size pieces. In a large bowl, combine the fruit with granulated sugar (natural), natural gelling agent, ground cinnamon (natural), fresh lemon juice (natural), flour, and vegetarian Worcestershire sauce (natural). Toss well and let rest for 10 minutes to meld flavors.
- Assemble the Pie: On a floured surface, roll out half of the chilled dough to fit your pie dish. Transfer the dough to the dish and pour the prepared fruit filling evenly over it. Roll out the remaining dough to form a lattice top or cover completely as desired. Seal edges securely and cut vents or decorative slits for steam to escape.
- Bake to Perfection: Place the pie on a baking sheet to catch any drips. Bake in a preheated oven at 375°F (190°C) for 45-50 minutes until the crust is golden brown and the filling is gently bubbling. Let cool completely so the natural gelling agent sets the filling.
Notes
- Use cold plant-based butter and water to ensure a flaky crust.
- Handle dough gently to avoid tough crust texture.
- Allow filling to rest before assembling to activate natural gelling agent.
- Bake the pie on a baking sheet to prevent spills and ease cleanup.
- Ensure filling is bubbling and crust is golden before removing from oven.
- Prep Time: 1 hour 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Strawberry Rhubarb Pie, plant-based pie, vegan dessert, spring dessert, fruit pie
