Vegan Strawberry Rhubarb Pie

Savor the perfect balance of sweet and tangy flavors with this Vegan Strawberry Rhubarb Pie, a plant-based twist on a timeless dessert classic. Featuring a flaky coconut oil pie crust and a vibrant filling of juicy strawberries and tart rhubarb, this recipe highlights the natural beauty of simple, seasonal ingredients. A hint of vanilla and a splash of lemon juice elevate the fruit’s flavor, while a sprinkle of turbinado sugar on the golden-brown crust adds an irresistible crunch. Easy to customize with a lattice topping or a solid crust, this pie is a show-stopping centerpiece for any gathering. Plus, it’s completely dairy-free and egg-free, making it perfect for vegans and anyone looking for a wholesome treat. Whether served warm with vegan vanilla ice cream or enjoyed straight from the fridge, this Strawberry Rhubarb Pie is a must-make!

Nutriscore Rating: 52/100

Prep Time:45 mins

Cook Time:50 mins

Total Time:95 mins

Servings: 8

Ingredients

• 2.5 cups All-purpose flour
• 0.75 cup Coconut oil (solid, not melted)
• 6 tablespoons Ice water
• 0.5 teaspoon Salt
• 3 cups Fresh strawberries (hulled and sliced)
• 3 cups Fresh rhubarb (chopped into 1/2-inch pieces)
• 1 cup Granulated sugar
• 3 tablespoons Cornstarch
• 1 tablespoon Lemon juice
• 1 teaspoon Vanilla extract
• 2 tablespoons Unsweetened almond milk (for brushing)
• 1 tablespoon Turbinado sugar (optional, for topping)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

In a large mixing bowl, combine the all-purpose flour and salt for the crust. Add the solid coconut oil and use a pastry cutter or your fingers to mix until the texture resembles coarse crumbs.

Step 3

Gradually add the ice water, one tablespoon at a time, mixing just until the dough holds together but does not become sticky. Divide the dough into two equal portions, shape into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Step 4

While the dough chills, prepare the filling. In a large bowl, combine the sliced strawberries, rhubarb, granulated sugar, cornstarch, lemon juice, and vanilla extract. Toss gently to evenly coat the fruit. Set aside.

Step 5

On a lightly floured surface, roll out one disc of dough into a circle approximately 12 inches in diameter. Transfer it to a 9-inch pie dish and press gently to fit. Trim the edges, leaving about a 1-inch overhang.

Step 6

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

Step 7

Roll out the second disc of dough into a similar-sized circle. You can place it over the pie as a solid top crust, or cut it into strips to create a lattice design. Seal the edges by crimping with your fingers or a fork.

Step 8

Brush the top crust with unsweetened almond milk and sprinkle with turbinado sugar, if desired, for added texture and sweetness.

Step 9

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

Step 10

Remove the pie from the oven and let it cool completely at room temperature. This allows the filling to set. Serve and enjoy!

Nutrition Facts

Serving size	(1752.9g)

Amount per serving	% Daily Value*
Calories	3792.3

Total Fat 184.1g	0%
Saturated Fat 153.8g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 1231.1mg	0%
Total Carbohydrate 519.9g	0%
Dietary Fiber 25.4g	0%
Total Sugars 241.0g
Protein 38.4g	0%

Vitamin D 12.5IU	0%
Calcium 555.7mg	0%
Iron 16.9mg	0%
Potassium 2341.4mg	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: 42.6%

Protein: 3.9%

Carbs: 53.5%