Strawberry Rhubarb Pie
This strawberry rhubarb pie is sure to be a hit. Sweet and tart strawberry rhubarb filling fills the flaky crust, which is made with coconut oil for extra flavor and texture. If you don’t have vanilla powder on hand, use 2 tsp of pure vanilla extract.
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- 3 cups strawberries
- 2 cups rhubarb + 5 - 7 extra stalks to lattice
- 1 lime
- ½ cup cane sugar
- 3 tbsp arrowroot powder
- 1½ tsp salt
- 2¼ cup all purpose flour
- 1 tbsp vanilla powder
- ½ cup coconut oil [solid]
- ½ cup ice water
- 1 cup maple syrup
Preheat the oven to 350. Trim and quarter the strawberries. Trim and cut the 8 to 10 rhubarb stalks into ½ inch pieces. Zest the lime. To a large bowl, add the strawberries, rhubarb, cane sugar, arrowroot powder, salt, and lime zest. Toss to evenly coat. Let the fruit marinate while you make the dough.
In a large bowl, combine the flour, salt, and vanilla powder. Sift until there are no clumps. Fold in the solid coconut oil and mix with your hands until the coconut oil is incorporated (not melted) and flour is crumbly. Slowly add ½ cup ice water and continue to mix until the dough holds together. Add water by the tbsp until you reach the right consistency, not too dry or wet.
To a lightly floured surface (like a clean counter) roll out your dough, rolling it out large enough to cover your pie pan. Carefully lay the dough over your pan, and push down to cover the surface. Cut away the extra dough and crimp the edges with your fingers to make a pattern.
Add the marinated strawberries and rhubarb to the pie pan and spread them out evenly to cover the bottom crust. To create the top crust, follow either Step 5 (lattice-style) or Step 6 (traditional) below.
Using a mandoline, carefully slice the remaining rhubarb stalks into thin ribbons (you should get about 3 ribbons per stalk). Place a large deep skillet over medium heat, add the maple syrup, 1 cup water and bring to a simmer. Adding a few rhubarb ribbons at a time, blanch until soft, about 1 minute. Immediately lay them on a paper towel. Begin to weave the ribbons on top of the pie filling, until covered.
Using the extra dough from step 3, roll it out enough to cover the pie pan. Carefully lay the dough over your filled pie and cut away any extra. Dip your fingers in water to seal the bottom and top dough together. With a small paring knife, make 4 small incisions in the top crust to let the steam escape. Bake the strawberry rhubarb pie for 45 to 50 minutes, until golden brown. Remove from the oven and let sit for 10 to 15 minutes. Enjoy as is or with a vegan vanilla ice cream.