Vegan Classic Rhubarb Pie

Savor the timeless charm of our Vegan Classic Rhubarb Pie, a plant-based twist on a beloved dessert that celebrates the tangy-sweet flavor of fresh rhubarb. This recipe features a flaky, homemade vegan pie crust crafted with chilled vegan butter and just the right touch of salt, enveloping a luscious filling made from five cups of chopped rhubarb, a splash of zesty lemon juice, and a hint of vanilla for depth. Thickened with cornstarch and sweetened with granulated sugar, the filling achieves the perfect balance of tart and sweet. Baked to golden perfection and brushed with non-dairy milk for a beautifully crisp top, this pie is a crowd-pleasing treat you'll return to again and again. Whether you're indulging after dinner or serving it at a gathering, this vegan rhubarb pie is a delightful way to embrace the bounty of the season.

Nutriscore Rating: 58/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 8

Ingredients

• 2.5 cups All-purpose flour
• 1.5 cups Granulated sugar
• 1 cup Vegan butter, chilled
• 6 tablespoons Ice water
• 0.25 teaspoon Salt
• 5 cups Rhubarb, chopped into 1/2-inch pieces
• 0.25 cup Cornstarch
• 1 tablespoon Lemon juice
• 1 teaspoon Vanilla extract
• 1 tablespoon Non-dairy milk

Directions

Step 1

Start by preparing the vegan pie crust. In a large bowl, whisk together 2 1/2 cups of all-purpose flour and 1/4 teaspoon salt.

Step 2

Cut 1 cup of chilled vegan butter into small pieces and add to the flour. Use your fingers or a pastry cutter to blend it until the mixture resembles coarse crumbs.

Step 3

Gradually add 6 tablespoons of ice water, one tablespoon at a time, stirring with a fork until the dough starts to come together. You may need to add an extra tablespoon if the dough is too dry.

Step 4

Divide the dough in half, shape each half into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Step 5

Preheat the oven to 400°F (200°C).

Step 6

In a large bowl, combine 5 cups of chopped rhubarb, 1 1/2 cups of granulated sugar, 1/4 cup cornstarch, 1 tablespoon lemon juice, and 1 teaspoon vanilla extract. Toss until the rhubarb is evenly coated.

Step 7

Roll out one disc of the dough on a lightly floured surface to fit a 9-inch pie pan. Gently transfer it to the pan.

Step 8

Pour the rhubarb filling into the crust-lined pie pan.

Step 9

Roll out the second dough disc and place it over the filling. Trim the excess dough, and crimp the edges to seal. Cut slits in the top crust to allow steam to escape.

Step 10

Brush the top crust with 1 tablespoon of non-dairy milk to encourage browning.

Step 11

Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.

Step 12

Allow the pie to cool completely on a wire rack before slicing and serving. This will allow the filling to set properly.

Nutrition Facts

Serving size	(1724.9g)

Amount per serving	% Daily Value*
Calories	4162.9

Total Fat 190.6g	0%
Saturated Fat 51.6g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 2156.3mg	0%
Total Carbohydrate 579.5g	0%
Dietary Fiber 21.8g	0%
Total Sugars 310.1g
Protein 38.0g	0%

Vitamin D 6.1IU	0%
Calcium 708.4mg	0%
Iron 15.7mg	0%
Potassium 2504.5mg	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: 41.0%

Protein: 3.6%

Carbs: 55.4%