Dairy-Free Strawberry Rhubarb Pie

Indulge in the perfect balance of sweet and tart with this Dairy-Free Strawberry Rhubarb Pie, a delightful twist on the classic dessert made without a drop of dairy. This pie features a flaky, golden crust crafted from solid coconut oil and a luscious filling of ripe strawberries, tangy rhubarb, and a hint of vanilla and lemon for added depth. Brushed with almond milk and dusted with sugar for a beautifully caramelized finish, this pie is a crowd-pleaser for those with dietary restrictions or simply craving a fresh, seasonal treat. With just 30 minutes of prep time, this dairy-free dessert is as easy as it is delicious—perfect for summer gatherings, holiday tables, or any occasion that calls for a homemade slice of heaven.

Nutriscore Rating: 45/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 8

Ingredients

• 2.5 cups All-purpose flour
• 1 cup Coconut oil (solid)
• 6 tablespoons Ice water
• 0.5 teaspoon Salt
• 2 cups Fresh strawberries (hulled and sliced)
• 2 cups Fresh rhubarb (chopped into 1/2-inch pieces)
• 1 cup Cane sugar
• 3 tablespoons Cornstarch
• 1 tablespoon Fresh lemon juice
• 1 teaspoon Vanilla extract
• 2 tablespoons Almond milk (unsweetened)
• 1 tablespoon Cane sugar (for topping)

Directions

Step 1

In a large mixing bowl, combine the all-purpose flour and salt for the crust.

Step 2

Add the solid coconut oil to the flour mixture. Use a pastry cutter or fork to cut the oil into the flour until the mixture resembles coarse crumbs.

Step 3

Gradually add ice water, 1 tablespoon at a time, mixing gently until the dough comes together. Divide the dough into two equal balls, flatten them into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Step 4

Preheat your oven to 375°F (190°C).

Step 5

In a large mixing bowl, combine the sliced strawberries, chopped rhubarb, cane sugar, cornstarch, lemon juice, and vanilla extract. Stir until well-coated and set aside.

Step 6

On a lightly floured surface, roll out one of the chilled dough discs into a 12-inch circle. Carefully transfer it to a 9-inch pie dish, pressing it gently into the bottom and sides.

Step 7

Pour the strawberry-rhubarb filling into the prepared pie crust, spreading it out evenly.

Step 8

Roll out the second dough disc into a 12-inch circle. Place it over the filling and trim the edges, leaving about 1/2-inch overhang all around. Crimp the edges to seal the pie.

Step 9

Cut a few small slits in the top crust to allow steam to escape during baking.

Step 10

Brush the top crust with almond milk and sprinkle with 1 tablespoon of cane sugar for a golden, slightly sweet topping.

Step 11

Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 50 minutes, or until the crust is golden brown and the filling is bubbling.

Step 12

Remove the pie from the oven and allow it to cool completely before slicing and serving.

Nutrition Facts

Serving size	(1518.8g)

Amount per serving	% Daily Value*
Calories	4378.2

Total Fat 242.8g	0%
Saturated Fat 204.8g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 1224.8mg	0%
Total Carbohydrate 536.9g	0%
Dietary Fiber 19.3g	0%
Total Sugars 268.4g
Protein 35.7g	0%

Vitamin D 12.5IU	0%
Calcium 378.5mg	0%
Iron 17.9mg	0%
Potassium 1596.2mg	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: 48.8%

Protein: 3.2%

Carbs: 48.0%