Vegan Strawberry Rhubarb Pie

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Are you looking for the perfect vegan pie to bake during rhubarb season? Then try this delectable vegan strawberry rhubarb pie! This delicious combination of fresh strawberries and tart rhubarb perfectly balances sweet and sour flavors in every bite.

Whether you are hosting an outdoor BBQ or enjoying a spring picnic outdoors, this homemade vegan strawberry rhubarb pie will surely be a hit at your next gathering. Read on to discover how simple and easy it can be to make!

Overhead view of vegan strawberry rhubarb pie with bowl of fresh strawberries.

Get ready to experience the ultimate taste of summer with my Vegan Strawberry Rhubarb Pie recipe. This pie will satisfy your sweet tooth cravings with the perfect balance of fresh sweet strawberries and tart rhubarb. Plus, my homemade flaky crust takes it to the next level of deliciousness. This recipe is vegan, dairy-free, and perfect for a summer picnic or family gathering.

And best of all – it's surprisingly easy to make! 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.

Why do we need two crusts for this pie?

There are several benefits to using a double crust for fruit pies. 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!

Try my vegan strawberry rhubarb muffins, strawberry rhubarb crisp, and strawberry milk for more delicious recipes with strawberry or rhubarb. Or try this refreshing strawberry lemon gin granita.

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Ingredients
Instructions
How to make a lattice pie crust
Substitutions
Variations
Equipment
Make ahead
Storage
Expert Tips
FAQ
Related
Recipe

Ingredients

Here are the simple ingredients for the vegan pie dough. The most important thing is to keep everything cold, including the bowl in which you mix the pie dough.

For the Vegan Pie Dough

Here are the ingredients you need to make a buttery and flaky vegan double crust pie dough:

Overhead view of vegan pie dough ingredients.

Vegan butter - I used Earth Balance Soy-free vegan buttery sticks. Do not use the type that comes in a tub; the water content is too high.
Vegan shortening - for a flaky crust with a fine texture. I use Spectrum organic all-vegetable shortening.
Sea salt - to add flavor.
Water - use ice-cold water.
All-purpose flour has the ideal protein content for making pie crusts.
Vodka - I mix water with vodka (unflavored) because the alcohol does not promote gluten formation, which helps make a flaky and tender crust. I picked up this tip from Cook's Illustrated. Adding vodka was a revelation because I often overworked the dough in the past. The crust will not taste like vodka since the alcohol burns off in the oven.

See the recipe card for quantities.

For the Vegan Strawberry Rhubarb Pie Filling

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

Overhead view of vegan strawberry rhubarb pie ingredients.

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.

Instructions

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.

Note: I live in Arizona, where it's warm most of the year, so I refrigerate the pie dough often while working with it. You may not have to refrigerate the dough much if the weather is cool or cold where you live.

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.

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.

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 as 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.

Overhead view of mixing butter and flour with a pastry blender in a large bowl.

Combine the chilled flour and salt in a large mixing bowl. Using a pastry cutter, work the butter and shortening into the flour until it resembles a coarse meal with some bigger pieces the size of lima beans (large beans).

Overhead view of butter and shortening mixed with flour in a bowl.

Drizzle in the chilled vodka and water a tablespoon at a time, tossing and mixing with a spatula between each addition and dragging the spatula across the dough. It helps to rotate the bowl as you add the water.

Overhead view of butter and shortening mixed with flour, water and vodka in a bowl.

Stop adding water when the dough comes together and almost no more dry flour remains in the bottom of the bowl. Pinch the mixture to see if it stays together. If it is crumbly and falls apart, add another tablespoon of water, mix, and check again. Repeat the process just until the mixture holds together. In the picture, this dough is ready to be wrapped.

Overhead view of two portions of vegan pie dough pressed into disc and wrapped with plastic wrap.

Gather two-thirds of the dough and wrap it tightly with plastic wrap. Do the same with the remaining third. You will see big pieces of butter; this is expected. Flatten into disks. Refrigerate for at least 2 hours. The larger disc is for the bottom pie crust; the smaller one is for the top.

Refrigerating the pie dough prevents shrinkage of the crust. When you add water to the proteins in the flour, elastic strands of gluten form, this is why I let the dough relax in the fridge for a couple of hours, so the pastry will not snap back when baked, resulting in a shrunken crust.

TIP: Keep the ingredients cool. Minimize handling the dough to keep the butter from melting. Use a rubber spatula for mixing and a bench scraper to move the dough. However, if it starts to melt, don't worry; it will harden quickly in the fridge as it chills.

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.

Cut a couple of pieces of parchment paper a couple of inches wider than your pie dish.
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!
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

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.
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.
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.
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.
Place the pie plate in the fridge while you prepare the strawberry rhubarb pie filling.

TIPS: Add flour to keep the rolling pin from sticking to the pie dough. Roll out the dough on a flat surface like marble because it's naturally cool. Otherwise, use a wooden board. Avoid an uneven surface such as tile.

If the dough starts melting, pop it in the fridge for a few minutes, then try again.

Make the Vegan Strawberry Rhubarb Pie Filling

It's easy to make this vegan strawberry rhubarb pie filling, even if it is your first time!

Overhead view of chopped strawberries and rhubarb in a large bowl with tapioca flour nearby.

Combine the fresh rhubarb and strawberries in a large bowl. Combine the organic cane sugar and tapioca flour in a small bowl.

Overhead view of strawberries and rhubarb mixed with tapioca flour in a large bowl.

Add the sugar and tapioca flour mixture to the strawberries and rhubarb with a rubber spatula. The mixture will quickly moisten with the fruit juices.

Overhead view of chopped strawberries and rhubarb pie filling in a large bowl.

Allow the strawberry rhubarb mixture to macerate for 15 to 30 minutes. Preheat the oven per the recipe instructions.

Overhead view of strawberry rhubarb pie filling being placed into fluted pie dough with a white ladle.

Spoon the fruit with a slotted spoon into the prepared pastry shell (the larger piece of dough) in the pie pan.

Hint: Using a slotted spoon will prevent the pie filling from being too watery.

Take the remaining pie dough from the fridge and let it rest for five minutes on the counter. This is the smaller of the two pie doughs.

Overhead view of pieces of butter on top of unbaked vegan strawberry rhubarb pie.

Dot the strawberry and rhubarb mixture with the cubed butter. Whack the smaller piece of dough in the plastic wrap to flatten it, and remove the wrap.

Overhead view of rolled out vegan pie dough being cut into lattice pieces.

Flour the smaller piece of 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. Cut the dough into ¾-inch to 1-inch wide strips, using a ruler as a guide with a pastry cutter or a sharp knife.

Overhead view of unbaked vegan strawberry rhubarb pie with dough in a lattice on top.

Weave a lattice to cover the pie. See below for more detailed instructions on making a lattice crust. Trim and seal the edges. Brush the lattice gently with a pastry brush dipped in almond milk, and sprinkle organic sugar on top of the pie.

Overhead view of baked vegan strawberry rhubarb pie cooling on a wire rack.

Place the pie dish on a preheated baking sheet. Bake according to the recipe instructions in the preheated oven until the pastry has browned. The filling will bubble through the openings in the top crust. Let the pie cool for several hours on a wire rack.

TIP: Let the pie cool completely for at least 3 hours on a wire rack before serving to set the filling.

What to do with leftover pie dough? Save and wrap the leftover pie dough; refrigerate it for 3 days. When you're ready to bake, roll it if needed, cut it into strips and sprinkle it with sesame seeds, cinnamon, and brown sugar. Slightly twirl it at the ends. Bake at 375°F for 15 minutes or until browned for a tasty snack.

How to make a lattice pie crust

Roll the remaining floured pie dough (the smaller disc) into a circle approximately 12 inches wide. Using a pastry wheel, cut strips ¾-inch to 1-inch wide; I get 10 strips.

Following the images below, left to right, carefully thread the strips.

Place 5 strips across the pie. You can place the longest strip in the middle. Pull back the 2nd and 4th strips as pictured, and place a strip across the pie. Then lay the strips down and fold back the 1st, 3rd, and 5th strips. Lay another strip across. Continue in this manner, cross the strips of dough over and under one another, pulling back strips as necessary to weave a lattice.

Use kitchen scissors to trim off excess dough. Crimp the edges with a fork, or press the edges of the strips into the edges of the bottom pie dough to seal them.

TIP: If your dough softens too much and becomes hard to work with, place it in the fridge for a few minutes and try again. I do this because my kitchen tends to be warm in the spring, summer, and fall.

Overhead view of step by step photos of how to make a lattice crust.

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!

Substitutions

Here are some substitutions you can try:

Strawberries - use raspberries instead. You may need a longer bake time because there will be more moisture. You may want to add another tablespoon of tapioca flour.
Rhubarb - If you can't find rhubarb, use strawberries, blueberries, or raspberries.
Shortening - you can use vegan butter instead (buttery sticks).
Vodka - this is optional. You can replace the vodka with water or another 80-proof spirit.
Tapioca flour - use quick-cooking tapioca or arrowroot flour instead.
Organic cane sugar - you can mix it with brown sugar.

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 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 crumble topping.

Side view of slice of vegan strawberry rhubarb pie with vegan vanilla ice cream scoop on top.

Equipment

Mixing bowls - large and medium
Flexible spatula
Pastry blender, also known as a pastry cutter or two forks.
Bench scraper
9-inch x 2-inch pie dish, preferably ceramic or glass; if you use a metal pie dish, you will need an additional 5 minutes of baking time. I love this ceramic pie dish. A glass pie dish makes it easy to see how the crust is browning.
Rolling pin
Parchment paper and plastic wrap
Baking sheet - to catch any pie filling that spills over.
Pastry wheel - or a pizza wheel or knife.
Wire rack
Plastic or metal ruler - I keep a clean ruler in the kitchen for food.
Kitchen scissors
Pastry brush
Oven mitts

You can use a food processor to make the pie dough.

Make ahead

This pie is the best and irresistible the same day it is made; however, you can make it one day ahead to let the juices settle.

Freeze the unbaked pie dough covered in plastic wrap for up to 3 months, or refrigerate it for up to 2 days before rolling.

Storage

Store any leftover pie on the counter, covered, for up to 3 days, or refrigerate it after cooling for up to 4 days.

Straight on view of a slice of vegan strawberry rhubarb pie on a white plate with fork close up.

Expert Tips

It's essential to use cold butter when making the dough because if the vegan butter is too warm, it will mix with the flour, preventing the formation of flaky layers during baking in the oven. Also, handle the pie dough as little as possible to help prevent gluten strands from forming.

FAQ

What is most important when making pie crust?

Keep the ingredients chilled. Keep the vegan butter cold to prevent the butter from leaking out of the dough before baking. When making pie dough, I keep the ingredients chilled in a bowl in the fridge.

Why put vodka in the pie crust?

The alcohol in vodka does not develop the gluten in the pie dough as water does. Adding vodka rather than water helps to make the dough easier to work with and pliable without creating tougher gluten.

Do I have to bake the bottom crust first?

No. The filling and the dough bake simultaneously when you make fruit pie and apple pies. You do not "blind-bake" the bottom crust for this pie. Blind baking refers to baking unfilled pie dough. This method is used for cream, lemon meringue, and pumpkin pies; sometimes, the pie shell is filled and returned to the oven to finish baking.

Well, that's it! Now you know how to make a delicious vegan strawberry rhubarb pie. This recipe is plant-based and comforting, and it might even convert non-vegan eaters with its sweet and tart flavors. Making this pie is an easy way to put a smile on anyone's face and show them that this classic pie can be veganized! Enjoy!

Looking for other recipes like this? Try these:

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Vegan Strawberry Rhubarb Pie