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Bianca Zapatka

Strawberry Rhubarb Pie

This Vegan Strawberry Rhubarb Pie Recipe is made with a juicy tangy-sweet filling and buttery homemade pie crust, making it to an easy but delicious dessert for spring and summer! Serve with a scoop of vanilla ice cream, dairy-free yogurt or whipped coconut cream - you’ll love this fruity pie!
7
985
1
1 hr 45 min
TOTAL TIME
235
CALORIES
$1.92
PER SERVING
Strawberry Rhubarb Pie
Ingredients
11 INGREDIENTS
12 SERVINGS
Sugar
2 tsp sugar
Strawberries
4 cups strawberries
Vegan Butter
3/4 cup vegan butter
Cornstarch
4 tbsp cornstarch
Ice Water
6 tbsp ice water
Salt
3/4 tsp salt
All-purpose Flour
2 1/2 cups all-purpose flour
Fresh Rhubarb
4 cups fresh rhubarb
Sugar
1/4 cup sugar
Sugar
1/4 cup sugar
Non-dairy Cream
2 tbsp non-dairy cream
Directions
28 STEPS
35 min
PREP TIME
1 hr 10 min
COOK TIME
1 hr 45 min
TOTAL TIME
View Directions on Bianca Zapatka
Health Info
Macros
37g
CARBS
7g
FAT
3g
PROTEIN
Allowed on these diets
LACTOSE FREE
GLUTEN FREE
VEGETARIAN
Contains these allergens
WHEAT
MILK
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Frequently Asked Questions
What is Strawberry Rhubarb Pie?
What ingredients do I need to make Strawberry Rhubarb Pie?
Can I use frozen fruit for this recipe?
Do I need to pre-cook the fruit before baking the pie?
How do I prevent a soggy bottom crust?
How do I know when the pie is done?
How do I store leftover pie?
Can I make this pie ahead of time?