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Strawberry Rhubarb Pie

Strawberry Rhubarb Pie

  • Author: Samuel
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings 1x
  • Diet: Plant-Based

Description

Strawberry Rhubarb Pie is a classic dessert featuring a flaky homemade crust filled with a luscious mixture of fresh strawberries and tart rhubarb. Enhanced with a natural gelling agent, this pie offers a perfectly balanced sweet and tart flavor with a jammy filling that holds together beautifully. Ideal for family gatherings or a weekend treat, its buttery crust and vibrant fruit filling make it a memorable favorite.

Ingredients

Scale

For the Crust

  • 1 1/4 cups all-purpose flour
  • 1/2 cup cold plant-based butter, cubed
  • 3 to 4 tablespoons cold water

For the Filling

  • 2 cups fresh strawberries, chopped
  • 2 cups fresh rhubarb, chopped
  • 3/4 cup granulated sugar
  • 2 tablespoons natural gelling agent
  • 1 tablespoon all-purpose flour
  • 1 tablespoon lemon juice (natural)
  • 1 teaspoon vegetarian Worcestershire sauce (natural)
  • 1 teaspoon vanilla extract (natural)

Instructions

  1. Prepare the Crust: Begin by mixing the all-purpose flour with cold plant-based butter until the mixture resembles coarse crumbs. Gradually add cold water, stirring gently until a firm dough forms. Shape the dough into a disk, wrap it in plastic wrap, and chill it in the refrigerator for at least 30 minutes before rolling out.
  2. Make the Filling: In a large bowl, combine the chopped strawberries and rhubarb. Sprinkle with granulated sugar, natural gelling agent, and a pinch of all-purpose flour. Add lemon juice (natural), vegetarian Worcestershire sauce (natural), and vanilla extract (natural). Toss gently to coat the fruit evenly and set aside to macerate.
  3. Assemble the Pie: Roll out half of the chilled dough to fit your pie dish, transferring it carefully. Pour the fruit filling inside and spread it evenly. Roll out the remaining dough to create the top crust, either as a full cover with vents or as a lattice design. Seal the edges by pinching and trim any excess dough.
  4. Bake to Perfection: Preheat your oven to 375°F (190°C). Place the pie on the middle rack and bake for 45 to 55 minutes, until the crust is golden brown and the filling is bubbling. If the crust browns too quickly, tent the pie with foil to prevent burning. Allow the pie to cool thoroughly before slicing to let the filling set.

Notes

  • Keep plant-based butter cold to ensure a flaky crust.
  • Chilling the dough prevents shrinking and improves tenderness.
  • Taste the filling before assembling to adjust sweetness or tartness if needed.
  • Use fresh, ripe strawberries and rhubarb for best flavor and texture.
  • Cool the pie completely before serving to allow the filling to set properly.
  • Prep Time: 30 minutes
  • Cook Time: 45-55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/8 of pie)
  • Calories: 320
  • Sugar: 24g
  • Sodium: 120mg
  • Fat: 15g
  • Saturated Fat: 3g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: Strawberry rhubarb pie, plant-based pie, fruit pie, flaky crust, natural dessert

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