Can I use frozen fruit for Vegan Strawberry Rhubarb Pie?

Yes, frozen strawberries and rhubarb work well in Vegan Strawberry Rhubarb Pie. Make sure to thaw and drain them before using to avoid excess moisture, which can make the filling too runny.

Why is my Vegan Strawberry Rhubarb Pie filling runny?

A runny filling usually means the pie wasn’t baked long enough or didn’t reach a high enough temperature for the cornstarch to activate. Ensure the filling is bubbling before removing the Vegan Strawberry Rhubarb Pie from the oven, and allow it to cool completely so it can set properly.

Can I make Vegan Strawberry Rhubarb Pie ahead of time?

Absolutely. You can prepare the filling in advance and store it in the refrigerator for up to 3 days or freeze it for later use. You can also bake the entire Vegan Strawberry Rhubarb Pie ahead of time and reheat it before serving.

How do I store leftover Vegan Strawberry Rhubarb Pie?

Store leftover Vegan Strawberry Rhubarb Pie covered at room temperature for up to 5 days. For longer storage, refrigerate or freeze it. When ready to enjoy, reheat in the oven for the best texture.

Vegan Strawberry Rhubarb Pie Easy Recipe

Name: Vegan Strawberry Rhubarb Pie
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 1 tablespoon granulated sugar; 1 teaspoon salt; 10 tablespoons non-dairy butter (chilled); 1/2 cup coconut oil (chilled and solid); 3-5 tablespoons ice water; 3 cups fresh strawberries (sliced, about 16 oz); 3 cups rhubarb (sliced, about 5-6 stalks); 1/2 cup granulated sugar (for filling); 1/4 cup cornstarch; 1 tablespoon lemon juice; 1 teaspoon vanilla extract; 1/4 teaspoon salt (for filling); 2 tablespoons vegan butter (for topping); 2 tablespoons non-dairy milk (for brushing)

Description

This Vegan Strawberry Rhubarb Pie is a classic sweet and tart dessert made with fresh strawberries and rhubarb baked inside a flaky, buttery dairy-free crust. Perfect for summer gatherings, this pie delivers a balanced fruit filling with a golden crisp topping.

Ingredients

Scale

2 1/2 cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
10 tablespoons non-dairy butter (chilled)
1/2 cup coconut oil (chilled and solid)
3-5 tablespoons ice water
3 cups fresh strawberries (sliced, about 16 oz)
3 cups rhubarb (sliced, about 5-6 stalks)
1/2 cup granulated sugar (for filling)
1/4 cup cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/4 teaspoon salt (for filling)
2 tablespoons vegan butter (for topping)
2 tablespoons non-dairy milk (for brushing)

Cook Mode Prevent your screen from going dark

Instructions

In a bowl, mix flour, sugar, and salt. Cut in chilled non-dairy butter and coconut oil until the mixture resembles coarse crumbs.
Add ice water gradually and mix until the dough just comes together. Divide into two portions, wrap, and chill for at least 30 minutes.
Roll out one portion and place it into a 9-inch pie pan. Chill while preparing the filling.
Preheat oven to 400°F (200°C).
In a large bowl, combine strawberries, rhubarb, sugar, cornstarch, lemon juice, vanilla extract, and salt. Mix well.
Pour the filling into the prepared crust and dot with vegan butter.
Roll out the second dough portion and place over the filling or create a lattice top. Seal edges and cut slits for ventilation.
Brush with non-dairy milk.
Bake for 25 minutes, then reduce heat to 350°F (175°C) and bake for another 25 minutes until golden and bubbling.
Remove from oven and let cool for at least 2 hours before slicing and serving.

Notes

Keep all crust ingredients chilled for a flaky texture.
Use a 1:1 ratio of strawberries to rhubarb for balanced flavor.
Ensure filling is bubbling before removing from oven to activate cornstarch.
Allow pie to cool completely to prevent a runny filling.
Frozen fruit can be used if thawed and drained properly.

Prep Time: 30 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 486 kcal
Sugar: 15 g
Sodium: 458 mg
Fat: 31 g
Saturated Fat: 15 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 48 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 0 mg