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Strawberry Rhubarb Pie

Strawberry Rhubarb Pie

  • Author: Brian
  • Total Time: 1 hour 35 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free

Description

Strawberry Rhubarb Pie is a delightful dessert that perfectly balances the tangy tartness of rhubarb with the natural sweetness of ripe strawberries. Made with plant-based ingredients and a natural gelling agent, this pie offers a flaky, golden crust and a vibrant, juicy filling. Easy to prepare and visually stunning, it is perfect for family gatherings or special occasions, delivering fresh, seasonal flavors in every bite.

Ingredients

Scale

Filling

  • 3 cups fresh strawberries, sliced
  • 3 cups chopped rhubarb
  • 1 to 1 1/4 cups granulated sugar
  • 2 tablespoons natural gelling agent
  • 1 tablespoon natural lemon juice
  • 1 teaspoon natural vanilla extract
  • Pinch of salt

Pie Crust

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup plant-based butter, chilled and cubed
  • 6 to 8 tablespoons cold water

Instructions

  1. Prepare the Pie Crust: Combine the flour, salt, and chilled plant-based butter in a bowl. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs. Gradually add cold water, mixing just until the dough comes together. Chill the dough for at least 30 minutes before rolling out on a floured surface to fit your pie dish.
  2. Make the Filling: In a large bowl, mix chopped rhubarb and sliced strawberries with sugar, natural gelling agent, natural lemon juice, natural vanilla extract, and a pinch of salt. Toss gently to evenly coat the fruit without breaking them apart. Let this mixture sit for about 10 minutes to mingle flavors.
  3. Assemble the Pie: Roll out half of your dough and fit it into your pie pan. Pour the fruit filling evenly into the crust. Roll out the remaining dough and either cover the pie with a full top crust or cut into strips for a lattice design. Seal edges by pinching and trim excess dough.
  4. Bake to Perfection: Preheat your oven to 375°F (190°C). Place the pie on a baking sheet to catch any drips and bake for 45 to 55 minutes or until the crust is golden and the filling is bubbling. If the crust starts browning too quickly, cover the edges with foil to protect it.
  5. Cooling and Serving: Once baked, allow the Strawberry Rhubarb Pie to cool completely on a wire rack. This cooling time helps the filling set thanks to the natural gelling agent, ensuring perfect slices.

Notes

  • Choose fresh, firm strawberries and crisp rhubarb for the best texture and flavor.
  • Toss filling ingredients gently to avoid crushing the strawberries and creating a runny pie.
  • Keep the crust dough chilled to prevent shrinking and to maintain flakiness.
  • Use the natural gelling agent according to package instructions for perfect thickening without clumps.
  • Allow the pie to cool completely before slicing to achieve clean slices.
  • Prep Time: 45 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/8 of pie)
  • Calories: 280
  • Sugar: 28g
  • Sodium: 150mg
  • Fat: 12g
  • Saturated Fat: 6g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 3g
  • Protein: 2g
  • Cholesterol: 0mg

Keywords: Strawberry Rhubarb Pie, plant-based pie, fruit pie, tart and sweet dessert, vegan pie

Find it online: https://puretastekitchen.com/strawberry-rhubarb-pie/