Vegan Strawberry Rhubarb Pie

My homemade vegan flaky and buttery crust takes this vegan fruit pie to the next level of deliciousness. It's perfect for a summer picnic or family gathering

This pie will satisfy your sweet tooth cravings with the perfect balance of fresh sweet strawberries and tart rhubarb like in my vegan strawberry and rhubarb muffins recipe.

And best of all - it's surprisingly easy to make! It just takes time and planning. You'll be able to create a perfect crust every time with my step-by-step guide, even if you have never made a pie before. This recipe makes two crusts since we are making a strawberry rhubarb pie.

Try my vegan strawberry rhubarb crumble bars, vegan strawberry rhubarb crisp, and vegan strawberry milk for more delicious recipes with strawberry or rhubarb. You're sure to enjoy these vegan oatmeal raisin cookies!

Why Do We Need Two Crusts For This Pie?

Summer fruit pies require a top and bottom crust, and so do apple pies. One piece of pie dough is fitted into the pie pan; the strawberry rhubarb fruit filling goes into the pan. The second piece of pie dough is fitted on top, and the pie bakes in the oven.

There are several benefits to using a double crust for fruit pies, like I did in this vegan cherry pie. It ensures that the fruit is covered and simmers like cooking in a pot. It also prevents the bubbling fruit from overflowing and leaking from the pie plate. Finally, the top crust provides an additional support layer to keep the pie intact while slicing. Plus, there's more of that delicious flaky goodness from the crust to enjoy!

Here are the fresh ingredients you will need to make strawberry rhubarb pie filling:

• Fresh strawberries - I buy organic strawberries.
• Fresh rhubarb, cut into small pieces. You can use frozen rhubarb. Rhubarb freezes well. Cut it into ½-inch pieces, freeze it in a single layer on a baking sheet, and then transfer it to a freezer-safe plastic bag, and freeze up to a year. If the rhubarb is thick, peel it.
• Tapioca flour - to thicken the filling. I've tried organic cornstarch and arrowroot flour and found the best results with tapioca flour. Tapioca comes from the root of the cassava plant. The amount used depends on the juiciness of the fruit. If you want a firmer filling, use 5 tablespoons. If you want a juicier filling, use 3 tablespoons. I use Bob's Red Mill tapioca flour, the same as tapioca starch. It is not cassava flour.
• Vegan butter - I used Earth Balance Soy-free vegan buttery sticks. Cut it into small cubes and keep it chilled until needed.
• Organic cane sugar - this is vegan.

A full ingredient list with exact amounts can be found in the recipe card below.

Variations

Here are a few variations you can try:

• Flavor - add vanilla extract or a pinch of ground ginger or cardamom to the fruit mixture.
• Lemon juice - add a tablespoon of lemon juice to the fruit mixture before macerating, or add orange juice.
• Deluxe - top with vegan vanilla ice cream or whipped sweetened coconut cream before serving. Or add Grand Marnier to the fruit mixture before macerating.
• Fruit - try this pie with all strawberries or all rhubarb, or add some fresh blueberries or raspberries. If you make it with all rhubarb, you will need to add more sugar since you won't have the sweetness of the strawberries.
• Sugar - add 2 tablespoons of sugar to the pie dough for a sweet pie dough.
• Topping: Instead of a top pie crust or lattice top, you can use a vegan crumble topping like I used in this vegan strawberry rhubarb muffins recipe.

How to Make a Vegan Strawberry Rhubarb Pie

Making pie dough used to intimidate me, and I struggled to make it in the past. However, with my tips and tricks, you'll be well on your way to making the perfect buttery, flaky crust.

Fear not! You are the captain of your ship when it comes to pie dough. No need for intimidation - with a few helpful tips from me, you'll make delicious pies in no time. Ready? Let's get started!

One piece of pie dough is fitted into the pie pan; the strawberry rhubarb fruit filling goes into the pan. The second piece of pie dough is fitted on top, and the pie bakes in the oven.

If you want to save time and use store-bought pie dough, follow the instructions on the package. You will need two doughs - one for the bottom and one for the top of the pie.

Make the Vegan Pie Dough

Here's how to make a buttery vegan pie dough with a flaky, buttery crust!

• Make sure everything is chilled, even the bowl. If you're in a cool or cold climate, you may not need to chill the bowl since the ambient temperature will be cool.
• I measure the all-purpose flour and salt, place them in the bowl, and then refrigerate. You can do this the night before to save time; cover the bowl.

Using a Food Processor

You can use a food processor to make the pie dough. Place the cubed butter in the food processor with the flour and salt, and pulse 5 or 6 times. Add the pieces of shortening and pulse 3 or 4 times. It is important to mix the dough properly.

Place the mixture in a bowl and add the ice water slowly. Use a rubber spatula to incorporate the water and vodka into the dough.

TIP: Avoid adding too much water or overworking the dough, making it tough.

Prepare the Vegan Pie Dough

Have a small bowl of all-purpose flour nearby.

4. Step 4: Cut a couple of pieces of parchment paper a couple of inches wider than your pie dish.
5. Step 5: After the dough has chilled for at least two hours, take the larger piece of pie dough and rest it on the counter for five minutes, then whack it with a rolling pin several times across while it's still in the plastic wrap. Don't be shy! This helps to flatten it before rolling it out. Go left to right and up and down several times. This is a great time to work out any stress or frustration!
6. Step 6: The smaller dough goes on the top of the filling later, leave it in the fridge at this point; I'll show you how to weave a lattice top with it further down.

Roll Out the Vegan Pie Dough

7. Step 7: Unwrap the larger piece of dough and place it on parchment paper. Flour the dough lightly on both sides and roll out the dough into a 12-inch circle from the center outwards, rotating the dough a quarter turn each time by moving the parchment paper as if you are going around the clock. It doesn't have to look perfect; it will have uneven edges.
8. Step 8: Transfer the dough carefully by placing the parchment paper with the dough face down in the pie dish, and remove the parchment paper gently. There is no need to butter the pie dish first. Or you can transfer the dough with your rolling pin and use a bench scraper to help lift the dough.
9. Step 9: Ensure the dough is flat against the pie dish's edges with no gaps; do not stretch the pie dough. Lift and move the dough with care as needed.
10. Step 10: The pie dough will hang over the edges. Trim the edges with kitchen scissors, fold the dough on itself against the edge of the pie plate, and flute the edges with your fingers, or crimp it with a fork. If it's too soft to work with, refrigerate it for a few minutes, and try again.
11. Step 11: Place the pie plate in the fridge while you prepare the strawberry rhubarb pie filling.

Alternative to a Lattice Pie Crust

Cover the strawberry rhubarb pie filling with the 12-inch pie dough circle. Cut four to six slits in the top to form vents for the steam to escape, then trim the edges and crimp them with a fork or your fingers. If you have a cute antique pie bird vent, this is the time to use it!