Vegan Strawberry Rhubarb Pie

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Strawberry rhubarb in back and strawberry apple in front!

The crust recipe for this pie came from VeganBaking. The pie filling recipe came from Post Punk Kitchen.

Ingredients

Crust:
2 ½ cups all-purpose flour
2 Tablespoons sugar
1 teaspoon salt
¾ cup or 1 ½ sticks cold vegan stick butter/margarine, cut into ¼ inch cubes
6 Tablespoons (81 grams) or ¾ stick cold vegan shorting , cut into ¼ inch cubes
½ cup cold water
3 Tablespoons cold vodka

Filling:
3 cups rhubarb, sliced 1/2 inch thick
4 cups strawberries, fresh or frozen (see tips page XX), sliced 1/4 inch thick
2/3 cups sugar
2 tablespoons tapioca flour
2 tablespoons all-purpose flour
1 tablespoon fresh lemon juice
1/8 teaspoon salt

Topping:
1 cup all-purpose flour
1/3 cup brown sugar
2 tablespoons white sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/3 cup vegan margarine, melted (or canola oil)

Alternate Topping (which I think might be better as it won’t get as soggy):
½ cup whole wheat pastry flour
½ cup rolled oats
½ cup packed brown sugar
½ teaspoon ground cinnamon
¼ teaspoon salt
⅓ cup vegan margarine, melted

 

Process

Crust:
Mix dry ingredients.
Cut in butter and margarine, until the mixture is like coarse sand.
Add ½ of the liquids and toss with hands.
Add ½ of the liquids and toss with hands.
Press into bottom of bowl. Break up. Press again.
Divide in ½ with your spatula.
Wrap each half in plastic wrap as a disc.
Place in refrigerator for 1 hour to 3 days.
Lay out a large piece of parchment paper (12×12).
Place disc in center.
Cover with a second 12×12 piece of parchment.
Roll dough out from the center until it reaches the edges of the parchment.
Remove top sheet, flip dough into pie pan, remove bottom sheet, and press into pan.
Trim, tuck, and press edges as needed.

Filling:
Combine all of the filling ingredients together in a large mixing bowl.
Fill crust.

Topping:
Combine all dry ingredients for the topping.
Drizzle in the margarine and use your fingers to swish around the mixture until crumbs form.
Sprinkle over filling.

Cover pie loosely with foil. Bake at 425* for 20 minutes. Remove foil and bake at 350* for 35-40 minutes. Crumbs should be browning, along with edges, and pie “sauce” bubbling. Allow to cool at least 30 minutes before serving.

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