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Strawberry Rhubarb Pie

Strawberry Rhubarb Pie

  • Author: Marcus
  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings 1x
  • Diet: Plant-Based, Gluten Free (if gluten-free crust is used)

Description

Strawberry Rhubarb Pie is a delightful dessert balancing sweet strawberries with tart rhubarb, featuring a vibrant red filling thickened with a natural gelling agent and encased in a flaky plant-based crust. Perfect for gatherings or a comforting treat, this easy-to-follow recipe results in a visually stunning and delicious pie that satisfies every time.

Ingredients

Scale

Filling Ingredients

  • 2 cups fresh strawberries, washed and chopped
  • 2 cups fresh rhubarb, washed and chopped
  • 1 cup sugar
  • 2 tablespoons natural gelling agent
  • 2 tablespoons lemon juice (natural)
  • 1 teaspoon vanilla extract (natural)
  • 2 tablespoons cornstarch or arrowroot powder

Pie Crust

  • 1 plant-based pie crust dough (enough for top and bottom)

Instructions

  1. Prepare the Filling: Begin by washing and chopping the fresh strawberries and rhubarb into bite-sized pieces. Combine them in a large bowl with sugar, lemon juice (natural), natural gelling agent, cornstarch or arrowroot powder, and vanilla extract (natural). Toss gently until everything is well-coated and let it rest for 10 minutes to macerate, releasing the delicious juices that give this pie its signature flavor.
  2. Roll Out the Pie Crust: On a lightly floured surface, roll out your plant-based pie crust dough until it’s about 12 inches in diameter. Carefully fit the dough into a 9-inch pie plate, pressing it gently against the bottom and sides. Trim excess dough from the edges and crimp for a decorative finish that seals in the filling perfectly.
  3. Fill and Top the Pie: Pour the strawberry and rhubarb filling into the prepared pie crust, spreading it evenly. For a classic look, roll out a second crust to cover the pie, cut slits for steam to escape, and pinch the edges firmly. Alternatively, create a lattice crust with strips of dough for a stunningly rustic and beautiful pie top.
  4. Bake to Perfection: Preheat the oven to 375°F (190°C). Place the pie on a baking sheet to catch any drips and bake for about 50-60 minutes, or until the crust is golden brown and the filling is bubbly. If the crust edges brown too quickly, cover them with foil to prevent burning while the pie finishes baking.
  5. Cool Before Slicing: Allow the pie to cool completely on a wire rack. This step is essential for the filling to set properly thanks to the natural gelling agent, making slicing neat and the taste even better!

Notes

  • Use fresh strawberries and rhubarb for the best flavor and texture.
  • Allow the filling to rest before baking to help the fruit release juices and absorb the sugar evenly.
  • Keep dough cold before rolling and baking to ensure a flakier crust.
  • Place the pie on a baking sheet to catch any spills and ease cleanup.
  • If crust edges brown too fast, shield them with foil to avoid burning.
  • Prep Time: 20 minutes
  • Cook Time: 50-60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 320
  • Sugar: 24g
  • Sodium: 150mg
  • Fat: 12g
  • Saturated Fat: 2g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 4g
  • Protein: 2g
  • Cholesterol: 0mg

Keywords: Strawberry Rhubarb Pie, plant-based dessert, fruit pie, gluten-free pie, vegan pie, natural gelling agent

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