Dairy-Free Classic Rhubarb Pie

Indulge in the perfect balance of tart and sweet with this Dairy-Free Classic Rhubarb Pie, a nostalgic dessert made accessible for those avoiding dairy. Featuring a tender, flaky crust made from a dairy-free butter substitute, and a vibrant filling of fresh, tangy rhubarb sweetened with granulated sugar and spiced with a hint of cinnamon and vanilla, this pie is a springtime favorite. Its straightforward preparation, complete with a golden lattice top and bubbling fruit center, makes it a show-stopping addition to any gathering. Perfect for vegans or anyone seeking a dairy-free treat, this pie is sure to delight with its rustic charm and bold flavor. Serve it with a scoop of your favorite dairy-free ice cream or simply on its own for a breathtakingly delicious dessert! Keywords: dairy-free rhubarb pie, dairy-free dessert, vegan pie, homemade fruit pie, rhubarb dessert recipe.

Nutriscore Rating: 59/100

Prep Time:40 mins

Cook Time:60 mins

Total Time:100 mins

Servings: 8

Ingredients

• 2.5 cups All-purpose flour
• 0.5 teaspoons Salt
• 1 cup Dairy-free butter substitute (such as margarine)
• 6 tablespoons Cold water
• 5 cups Fresh rhubarb, chopped
• 1.5 cups Granulated sugar
• 0.25 cups Cornstarch
• 1 teaspoon Vanilla extract
• 0.5 teaspoons Ground cinnamon

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

In a large bowl, mix the 2.5 cups of all-purpose flour and 0.5 teaspoon of salt. Cut in 1 cup of dairy-free butter substitute until the mixture resembles coarse crumbs.

Step 3

Sprinkle in 6 tablespoons of cold water, a tablespoon at a time, and mix until the dough holds together. Divide the dough in half, shape each half into a disk, wrap in plastic, and refrigerate for at least 15 minutes.

Step 4

Meanwhile, prepare the filling by combining 5 cups of chopped fresh rhubarb, 1.5 cups of granulated sugar, 0.25 cups of cornstarch, 1 teaspoon of vanilla extract, and 0.5 teaspoon of ground cinnamon in a large bowl. Ensure all ingredients are well-mixed and set aside.

Step 5

On a floured surface, roll out one disk of the dough into a 12-inch circle to fit a 9-inch pie plate. Transfer the rolled dough to the pie plate and trim the edges to about 1 inch beyond the rim of the plate.

Step 6

Pour the rhubarb mixture into the pie crust, piling it slightly in the center.

Step 7

Roll out the second dough disk into another 12-inch circle and place it over the filling. Trim and tuck the top edges under the bottom crust edge, then crimp the edges to seal.

Step 8

Cut several slits into the top crust to allow steam to escape.

Step 9

Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 15 minutes.

Step 10

Reduce the heat to 350°F (175°C) and continue baking for 45 minutes, or until the crust is golden brown and the filling is bubbling.

Step 11

Allow the pie to cool on a wire rack for at least 2 hours before serving to ensure the filling is set.

Nutrition Facts

Serving size	(1696.8g)

Amount per serving	% Daily Value*
Calories	4162.7

Total Fat 190.9g	0%
Saturated Fat 34.7g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 2745.4mg	0%
Total Carbohydrate 579.0g	0%
Dietary Fiber 22.4g	0%
Total Sugars 309.4g
Protein 37.8g	0%

Vitamin D 0IU	0%
Calcium 700.2mg	0%
Iron 15.7mg	0%
Potassium 2485.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.1%

Protein: 3.6%

Carbs: 55.3%