Strawberry Rhubarb Pie
When rhubarb’s in season, I dream about strawberry rhubarb pie. It seems like such a simple and homey dessert, but if you don’t overwhelm it with sugar, the tartness makes it seem more sophisticated somehow.
In this strawberry rhubarb pie, lemon juice and a bit of orange zest highlight the tartness, while cinnamon and allspice play off the sweet notes. It’s the perfect balance.
This was the first time I tried a vegan version of my famous pie crust. I was worried that substituting soy milk for the regular milk in the recipe would change the crust, but it was just as delicious. It once again fooled several of my guests, who were convinced they were eating a rich butter crust until I let them in on the vegan secret.
Photo prop fun: thanks to my friend Pam for this super cool tea towel. Friends who give me table linens are the best!
Strawberry Rhubarb Pie
Filling:
2/3 to 3/4 cup sugar, depending on whether you want a “very tart” or “pretty tart” pie
3 tablespoons cornstarch
½ teaspoon cinnamon
Pinch allspice
¼ teaspoon salt
½ teaspoon orange zest
2 teaspoons lemon juice
3 cups strawberries, hulled and cut into large chunks
3 ½ cups rhubarb, cut into ½-inch slices
Crust:
1 1/3 cups all-purpose flour (see note below)
1 1/3 cups whole wheat pastry flour (see note below)
1 teaspoon salt
2/3 cup organic canola oil
6 tablespoons soy milk (regular flavor, not vanilla or unsweetened)
½ teaspoon sugar
Note: Measure the flour by pouring or gently spooning into your measuring cup – do not scoop the cup into the bag of flour!
Heat the oven to 400 degrees.
In a large bowl, combine the sugar, cornstarch, cinnamon, allspice, salt and orange zest. Add the lemon juice and fruit, stirring gently to combine.
Whisk the flour and salt in a medium mixing bowl. Pour the oil in a glass measuring cup and add the soy milk, without stirring. Pour this mixture into the flour and stir briefly, just until combined. Divide the dough in half and form two balls. Roll the pie crust out immediately; do not refrigerate this dough.
Place a 15″ piece of wax paper on your work surface, putting a few drops of water under the paper to keep it from sliding around. Put one ball on the paper and use your hands to press it into a 6-inch circle. Top with another piece of wax paper and roll it out with a rolling pin to a 12-inch circle (the edges may extend beyond the top and bottom of the wax paper slightly, but you can loosen it with a knife when you lift the dough.) If your circle is uneven, simply tear off a piece from one part and add it to another – it’s easy to make repairs, before or after the dough is in the pan.
Remove the top sheet and turn the dough over into a 9-inch pie pan, pressing to remove any air pockets. Pour in the filling. Roll out the second disc between fresh wax paper and place it on top of the pie. Fold the top crust under the bottom all the way around, and crimp the edges. Cut some slits in the top and sprinkle with the sugar.
Bake at 400 degrees for 10 minutes, then reduce the heat to 350 and bake about 50 minutes, until the crust is lightly golden and the filling is bubbling. Cool 4 or more hours before serving.
I love rhubarb season – this looks perfect!
Love your photo almost as much as I’m sure I’d love your pie!
We have been the happy recipients of this DELICIOUS pie crust and the Strawberry Rhubarb is the BEST. Tart but not too tart —- just RIGHT. We love this pie. It is my husband’s favorite and if he leaves me a piece, I just love it too! You have to try it, it is not like any other you have ever had. Yum! I have an old fashioned recipe for pie crust made with lard!!!!!!!!!!!!!!!!!_NOT the most heart healthy. When Cathy started making this vegan crust I was very very skeptical. I must say it rivals and surpasses my crust. The crust is flaky, flavorful, and is perfectly complimented by the Strawberry Rhubarb filling. We want a piece now!
Gotta try this! I haven’t cooked with rhubarb for years, despite loving it, and am always looking for a good crust recipe!
Delicious! You’d love the muffins a friend posted on my blog today
gotta love rhubarb!
I am really interested in trying this crust recipe! Pie looks beautiful!
I used fresh strawberries and rhubarb and the pie was really watery do I need to use frozen?
So sorry to hear that, Lynne. I definitely recommend using the fresh fruit, and the 3 tablespoons of cornstarch thickened my pie filling enough. But I have read that the wateriness of rhubarb can vary, so I think it can be a bit tricky to judge the amount of thickener needed. It’s also crucial to cool the pie completely before cutting. Maybe my recommendation of 3 hours is a bit on the short side – I am going to adjust that. I hope your pie at least tasted good!
This is a delicious pie!! I’ve never had rhubarb before and I made this for a friend who said it was amazing so I had to try for myself. It is absolutely perfect. I have my own recipe for crust that I use for all of my pies but the filling is just to die for. I used an in between amount of the sugar this recipe called for and the tartness was so tasty. I think I may have a new favorite. Thank you, Thank you!!
Tracey, I’m glad you like the filling! Where do you live that you found rhubarb at this time of year? I hope you’ll take a leap and try my crust someday. I’ll pay for the flour if you don’t like it
I live in Maryland. I’ve only been able to find one store with the rhubarb though. It was at a Wegman’s. My friends have been begging for me to make more of this pie
I will certainly give your crust a whirl. I will let you know after I make it!
This looks great! I’m definitely going to make this after I get rhubarb from my CSA this week. Is it okay to substitute tapioca for cornstarch? Also, have you ever tried using orange juice instead of soy milk in your crust recipe? I saw that on another vegan blog but haven’t tried it. Thanks!
A great way to keep your pie from being too juicy is to add 2 – 4 tablespoons minute tapioca in with the filling. This will soak up any extra juice and its safe for vegans.
[…] with pie. recipe found here (from What Would Cathy Eat), with an adaptation using a cooked sauce filling, mixed with strawberry […]
Since I lived in Maine and started making rhubarb pie with blueberries instead of strawberries, I’ve never turned back. Blueberries are awesome in this recipe. I did find that I needed to add a little instant tapioca to make it set well, however. Great recipe.
Debi, it’s so funny that you mention that, because I did that exact thing last weekend. Agree, blueberries are even better in this!
[…] choices, but it is also possible to make a heart-healthy pumpkin pie. Whatever pie you make, be sure the crust is heart-healthy and not full of butter or shortening. Use whole wheat pastry flour for at least half of the […]
Could I use 1/3 cup canola oil and 1/3 cup applesauce to make it a bit healthier or will this change the consistency of the crust? Also, I didn’t get this much rhubarb in my CSA this week, could I use blackberries, strawberries and rhubarb mixture?!
Hi Stephanie. Yes on mixing the fruit. But I fear that the crust will not work with applesauce. My suggestion would be to halve the crust recipe and just do a top crust!
This was delicious! I ended up using just 4 cups of fruit (all I had) and 1/2 whole wheat pastry flour 1/2 whole wheat regular flour. Delicious! Made a coconut milk whip cream for the top..yum!
So glad it turned out! I have rhubarb growing right now so I’ll be making pie soon, too.
I’ve made this pie crust a few times now and I love how flaky it is. I’ll definitely be using this a ton this fall when pie season is in full-blast!
Carol, I’m so glad you like the crust. I wish more people would try it, because it’s better than they think it would be!
I only have frozen strawberries right now, I’d like to use them up. Will the pie be too watery?
Hmm, Ruth I can’t say for sure as I’ve never tried frozen strawberries in a pie. However, I have used other frozen berries in pies and it was fine. So I say go for it! Especially if you have good fresh rhubarb!