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Strawberry Rhubarb Pie

Strawberry Rhubarb Pie

  • Author: Christopher
  • Total Time: 1 hour 35 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free

Description

This easy Strawberry Rhubarb Pie perfectly balances sweet and tangy flavors with a bright, summery strawberry and tart rhubarb filling in a flaky, buttery plant-based crust. The natural gelling agent creates a thick, luscious filling that slices beautifully. Ideal for family gatherings or comforting at-home treats, this pie is sure to become a favorite.

Ingredients

Scale

For the Crust

  • 1 1/4 cups almond flour
  • 1/4 cup plant-based butter, cold and cubed
  • 2–3 tbsp cold water

For the Filling

  • 2 cups fresh strawberries, sliced
  • 2 cups chopped rhubarb
  • 3/4 cup granulated sugar
  • 2 tbsp all-purpose flour
  • 2 tbsp natural gelling agent
  • 1 tsp vanilla extract (natural)
  • 1 tbsp lemon juice

For Serving (Optional)

  • Powdered sugar (natural), for dusting
  • Plant-based whipped cream (natural)
  • Vanilla plant-based ice cream
  • Fresh mint leaves for garnish

Instructions

  1. Prepare the Crust: Begin by mixing the almond flour with the cold plant-based butter until the mixture resembles coarse crumbs. Add cold water gradually, 1 tablespoon at a time, and gently knead until the dough holds together. Wrap the dough in plastic wrap and chill for at least 30 minutes to relax.
  2. Make the Filling: While the dough chills, combine chopped rhubarb and sliced strawberries in a bowl. Add granulated sugar, all-purpose flour, natural gelling agent, vanilla extract (natural), and lemon juice. Stir gently until the fruit is evenly coated and set aside to let the flavors meld.
  3. Assemble the Pie: On a floured surface, roll out half of the chilled dough into a circle large enough to fit your pie dish. Carefully place it into the pie dish. Pour the prepared fruit filling over the crust, spreading it evenly. Roll out the remaining dough to form the top crust, either as a full cover or a lattice pattern. Seal the edges by pinching them together.
  4. Bake to Perfection: Preheat your oven to 375°F (190°C). Place the pie on a baking sheet to catch any drips and bake for 45 to 50 minutes until the crust turns golden brown and the filling bubbles. Remove from the oven and allow the pie to cool completely so the natural gelling agent can set the filling firmly before slicing.

Notes

  • Keep butter and water chilled to ensure a flaky crust.
  • Handle the dough gently to avoid toughening.
  • Use fresh strawberries and rhubarb for the best flavor.
  • Allow the pie to cool fully for clean, firm slices.
  • Brush plant-based butter (natural) on the crust before baking for a beautiful golden finish.
  • Prep Time: 45 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/8 of pie)
  • Calories: 280 kcal
  • Sugar: 20 g
  • Sodium: 70 mg
  • Fat: 15 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 3 g
  • Protein: 3 g
  • Cholesterol: 0 mg

Keywords: Strawberry Rhubarb Pie, Plant-Based Pie, Gluten Free Dessert, Fruit Pie, Vegan Pie

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