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Strawberry Rhubarb Pie

Strawberry Rhubarb Pie

  • Author: David
  • Total Time: 1 hour 25 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

This Strawberry Rhubarb Pie recipe features a perfect balance of tart and sweet flavors wrapped in a flaky, buttery plant-based crust. Juicy strawberries and tangy rhubarb combine with natural ingredients, including a plant-based natural gelling agent, to create a luscious filling that sets beautifully. Whether fresh or from frozen fruit, this classic dessert is simple, delicious, and sure to impress every time.

Ingredients

Scale

Filling

  • 4 cups fresh strawberries, chopped
  • 3 cups rhubarb stalks, chopped
  • 1 1/4 cups granulated sugar (natural)
  • 2 tablespoons natural gelling agent
  • 2 tablespoons lemon juice (natural)
  • 1 teaspoon vegetarian Worcestershire sauce (natural)

Pie Crust

  • 2 1/2 cups all-purpose flour (or gluten-free baking blend for variation)
  • 1 teaspoon salt
  • 1 cup cold plant-based butter, cut into small pieces
  • 6 to 8 tablespoons ice cold water

Instructions

  1. Prepare the crust: In a large bowl, mix the all-purpose flour and salt. Cut in the cold plant-based butter using a pastry cutter or your fingers until the mixture looks like coarse crumbs. Add ice water one tablespoon at a time, mixing gently until the dough just holds together. Divide into two discs, wrap in plastic wrap, and refrigerate for at least one hour.
  2. Make the filling: Chop strawberries and rhubarb into even pieces. In a large bowl, combine the fruit with granulated sugar, natural gelling agent, lemon juice, and vegetarian Worcestershire sauce. Stir well and let sit for 15 minutes to macerate and develop juices.
  3. Roll out the crust: On a lightly floured surface, roll one disc of dough into a 12-inch circle. Carefully transfer and fit it into a 9-inch pie dish, gently pressing it into the corners without stretching it.
  4. Fill and top the pie: Pour the prepared filling evenly over the crust. Roll out the second dough disc to cover the top or cut into strips to create a lattice pattern. Seal the edges by pinching or crimping, and cut small vents in the top crust to allow steam to escape during baking.
  5. Bake to perfection: Preheat oven to 375°F (190°C). Place the pie on a baking sheet to catch any drips. Bake for 50 to 60 minutes until the crust is golden and the filling is bubbling. Let the pie cool completely to allow the filling to set properly.

Notes

  • Keep butter and water ice cold to ensure a flaky crust.
  • Handle dough gently and avoid overmixing to prevent tough crusts.
  • Use fresh, ripe fruit for best flavor and texture.
  • Allow the pie to cool completely before slicing for clean cuts.
  • Cover crust edges with foil halfway through baking to prevent burning.
  • Prep Time: 30 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/8 of pie)
  • Calories: 320
  • Sugar: 22g
  • Sodium: 210mg
  • Fat: 15g
  • Saturated Fat: 7g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: Strawberry Rhubarb Pie, plant-based pie, fruit pie, dessert, flaky crust, natural ingredients, vegetarian dessert

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