⅔cupvegetable shortening, chilled112 g, scoop the shortening at room temperature, then refrigerate or freeze until well chilled (firm/solid to the touch), then cut into small pieces
½cupvegan butter, chilled1 stick, cut into small pieces
¼cup vodka, chilledI keep mine in the fridge, or use water instead
¼cupice-cold water with a large ice cube in watermay need up to 2 tablespoons extra
For the strawberry rhubarb pie filling
3cupsrhubarb, chopped into ¼-inch to ½-inch piecesabout one pound; if it is thick, peel it
2cupsstrawberries, halved (if small strawberries)cut large strawberry into 8 pieces
¾cuporganic cane sugar155 g, plus extra for sprinkling on top, or demerara sugar
3tablespoonsvegan butter, chilledcut into ¼-inch to ½-inch pieces to top the filling before the dough is placed on top
1tablespoonalmond milkfor brushing the pie dough before baking
Instructions
Make the double-crust pie dough
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).
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.
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 until the mixture holds together.
Gather two-thirds of the dough and wrap it tightly with plastic wrap. Do the same with the remaining third. Flatten into disks. Refrigerate for at least 2 hours. When the dough is ready, let the larger piece rest on the counter for 5 minutes. The smaller piece of dough will be the top crust later.
Shape the bottom pie crust
Whack the larger piece of dough with a rolling pin to slightly flatten it. Unwrap it 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. 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 dish in the fridge while you prepare the strawberry rhubarb pie filling.
For the strawberry rhubarb pie filling
Combine the fresh rhubarb and strawberries in a large bowl. Combine the organic cane sugar and tapioca flour in a small 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. Allow the strawberry rhubarb mixture to macerate for 15 to 30 minutes.
For the vegan strawberry rhubarb pie
Preheat oven to 425°F. Place a baking sheet in the oven to preheat.
Place the remaining smaller pie disc on the counter to warm slightly. Take the pie plate out of the fridge. Spoon fruit with a slotted spoon into the prepared pastry shell and dot with cubes of butter.
Whack the smaller pie disc with a rolling pin back and forth, remove the wrap, lightly flour both sides, and roll out the dough from the center outwards, turning it a quarter every time, until the dough is a 12-inch circle.
Cut the dough into strips ¾-inch to 1-inch wide, and weave a lattice to cover the pie. Trim and seal the edges, folding the dough under at the edge. Brush the lattice with almond milk. Alternatively, 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.
Sprinkle organic sugar on top of the crust. Place the pie plate on the preheated cookie sheet. Bake for 20-22 minutes at 425°F, then reduce the heat to 375°F and bake for 35-40 minutes or until the pastry has browned; the filling will bubble. Let the pie cool completely for at least 3 hours before serving to set the filling.
Serve with vegan vanilla ice cream or sweetened coconut whip if desired.
Notes
Food Processor Instructions: 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.
Ensure all the ingredients for the pie dough are chilled and minimize handling for the best results.
Refrigerate the dough for a few minutes if it gets too soft to work with.
Store any leftover pie on the counter, covered, for up to 3 days, or refrigerate it after cooling for up to 4 days.
The calorie count does not include vegan ice cream or coconut whipped topping.