VEGAN RHUBARB AND STRAWBERRY PIE
Take a sunny spring day in the English countryside and roll it up into a dessert and you’ve got this fruity Rhubarb & Strawberry Pie with a crisp shortcrust pastry.
The jammy filling is a blend of deliciously sweet fresh strawberries and tangy rhubarb that is complimented perfectly with homemade vegan shortcrust pastry that is kept crisp with a secret ingredient!
Serve this springtime beauty hot or cold with a generous scoop of dairy free vanilla ice cream - one to be enjoyed in the garden on a sunny evening!
I have no doubt that you will LOVE this recipe - be sure to tag me on Instagram when you make it @aveganvisit :-)
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✎ RECIPE:
INGREDIENTS
For the filling:
250g fresh strawberries, sliced*
250g fresh rhubarb, sliced*
100g demerara sugar
1 tsp vanilla extract
15g cornflour mixed with 30g water to form a paste
For the pastry:
160g plain flour
50g icing sugar
10g ground almonds**
50g coconut oil, cold (solid not liquid)
50g dairy free margarine
1 tbsp water
For glazing:
Almond milk
Demerara sugar
INSTRUCTIONS
To make the filling:
1. Add the strawberries, rhubarb, sugar and vanilla to a saucepan and stir together.
2. Heat for around 15 minutes until the fruit has broken down and any liquid released during cooking has reduced by at least 1/2 and the mixture has stewed and thickened.
3. Mix together the cornflour and water to form a paste and then add it to the saucepan. Heat until the mixture has thickened (about 2 minutes) and then set the mixture aside to cool completely.
To make the pastry:
1. Add all of the pastry ingredients, except the water, to a food processor and blitz until the mixture resembles breadcrumbs. It’s best to use a food processor to ensure that all of the coconut oil has been combined and there are no large lumps remaining.
2. Add 1 tbsp cold water and blitz again briefly. Take a small handful of the mixture and squeeze it together in your hand - if the mixture comes together into a ball then it’s ready, if not add another tsp of water and blitz again before testing once more.
3. Remove the mixture from the food processor, bring together into two balls (approximately 1/3 of the mix in one and 2/3 in the other), wrap and refrigerate for 20 minutes.
To make the pie:
1. Preheat the oven to 200C fan.
2. Once the pastry has chilled, transfer the larger ball of dough to a lightly floured smooth surface. Wet your hands lightly with cold water and knead the dough briefly for a few seconds to make it easier to roll out.***
3. Roll the dough out to around 1/4cm thick. Place your pie dish upside down on top of the rolled out pastry and cut a border around 4cm wider than the pie dish.
4. Roll the dough around your rolling pin and use it to transfer the pastry to the pie dish. If you’ve had any mishaps along the way don’t worry, this pastry is very forgiving - just patch it up as necessary, using spare pastry to fill any holes.
5. Leave a slight overhang around the edge to attach your lid/lattice to. I used a 19cm glass pie dish which I dusted lightly with flour before adding my pastry.
6. Pop the pastry case in the fridge whilst you prepare your lattice.
Take the small ball of pastry out of the fridge and roll it out on a lightly floured smooth surface. Cut strips to form your lattice - these can be differing widths or the same, whatever you prefer.****
7. Take your pastry case out of the fridge, add your cold filling (it must be completely cold), place your lattice strips on top and pinch the edges together to join it to the overhang from the pastry base. You can crimp the excess pastry around the edge or trim it a little to neaten it up.
8. Brush the lattice with dairy free milk and sprinkle it with Demerara sugar. Bake for around 50-60 minutes until the pastry is golden and the filling is bubbling. If you’ve used a glass dish you should be able to see that the pastry underneath has coloured.
NOTES:
****Please see the original blog for the additional recipe notes.
Strawberry Rhubarb Crumble Pie | Best Strawberry Rhubarb Pie Recipe
Learn how to make the best strawberry rhubarb pie! This strawberry rhubarb crumble pie recipe is so simple! The flaky crust is filled with a sweet but tart strawberry rhubarb filling and then topped with a crunchy, cinnamon and brown sugar crumble. It is the absolute perfect summer dessert!
The full strawberry rhubarb crumble pie recipe can be found at
The recipe to my all butter pie crust can be found at
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Strawberry Rhubarb Pie Recipe: From Scratch: Mom's Best: Diane Kometa-Dishin' With Di #84
Recipe: How To Make Strawberry Rhubarb Pie: From Scratch: Mom's Best Strawberry Rhubarb Pie Recipe: For Strawberry Rhubarb Pie Recipe visit Video & Recipes: Strawberries and rhubarb are Spring and Summer fruits, that make wonderful desserts. Making the pie dough by hand helps give this fruit pie a light and crisp homemade crust. The sweetness of the fresh strawberries compliments the tartness of the rhubarb and makes for a perfect combination. The pie filling is simple to make and, unlike a strawberry rhubarb custard pie, is similar in taste and texture to a strawberry rhubarb crumble or a strawberry rhubarb tart recipe. Strawberry ice cream can be used to top the pie, but I prefer vanilla ice cream or a dollop of my homemade whipped cream, as I like to keep the pie crust crisp and the ice cream, with the rhubarb and strawberry pie filling, can make the crust soggy and then it begins to crumble. I make strawberry rhubarb pie in the Summer most, because it's my father-in-law's favorite pie, with strawberry shortcake coming in second. There's nothing like the taste of a sweet fresh strawberry, which I prefer to using frozen, when in season. Sometimes I take a shortcut and make this a super easy recipe, by making the pie with store-bought pie crust. With the flavor from the fresh rhubarb and strawberry filling, the pie is still over the top. Although nothing beats a homemade pie crust, from scratch and made by hand, but sometimes I just don't have the time and although making dough in the food processor is fast, which is another option, if I'm in a real hurry, the last thing I want to do is clean a food processor! The store-bought pie pastry dough doesn't give you exactly the same old fashioned crispy and flaky pie crust, that's made with butter and shortening and most importantly a light touch, but when in a hurry the premade pie dough is a good substitute. I don't usually make a fuss about perfect pie crust crimping and I think this rhubarb and strawberry pie and an apple pie recipe in particular, can pull off the rustic look. It kind of adds to the whole old-fashioned Grandma's pie thing. It's all about taste anyway and according to my father-in-law, besides his wife's pie recipe, this is the best strawberry rhubarb pie around! I just made it for his birthday and next up is my strawberry shortcake recipe, which will be on the menu for father's day! It was my dad's favorite dessert, but he also loved my mom's coconut custard pie recipe. Strawberry shortcake is such a simple cake, with nothing but whipped cream along with fresh strawberries, although I have seen it made with a custard filling too. So get in the kitchen and learn how to make Strawberry Rhubarb Pie! Recipe & Video, with full list of ingredients and measurements, can be found on my website. Link is above. Also, learn How To Hull A Strawberry With A Straw and watch my demonstration video!
Just A Few Easy Recipes for: Summer Desserts / Fruit Desserts / Recipes
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How To Hull a Strawberry: Hull Strawberries! With a Straw! With a Knife!
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Rhubarb Banana Bread
Celebrate the taste of spring with this delightfully sweet rhubarb banana bread. It's our go-to banana bread recipe dotted with chunks of tart rhubarb and drizzled with a simple vanilla glaze. It will fill your home with the most incredible aromas as it bakes, and it's ready in just over an hour!
Recipe:
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