May 17, 2011

Strawberry Rhubarb Crumb Pie

by IsaChandra

Makes one 9 inch pie

Whoever first thought that these two complete opposites would make a great pair should be given the biggest blue ribbon there is, or maybe just a Nobel Peace Prize. Tart rhubarb and sweet strawberries, who can argue with that? A cinnamony crumb topping seals the deal (literally.)

The season is almost upon us and I’m growing my own pie patch here in the clumpy Omaha soil. Fresh is best, but truth be told, even if you have to use frozen fruit, this pie will still hit all the right notes. The key to using frozen strawberries is to slice them when they’re still frozen. You can use your favorite single pastry crust, store-bought or homemade (there’s a great one in Veganomicon and another in Vegan Brunch.) If you’d like to veganize a non-vegan favorite, just swap out the butter for half Earth Balance shortening and half Earth Balance margarine.

My pie patch. Yes, I need to weed.

Every pie is made better with vanilla ice cream, but this one is especially so. The recipe is from our upcoming book, Vegan Pie In The Sky.

Unbaked single pastry crust, fit into a 9 inch pie plate, edges crimped

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 non-hydrogenated margarine, melted
(or canola oil)

Preheat oven to 425 F.

Combine all of the filling ingredients together in a large mixing bowl.

In a separate bowl, combine all dry ingredients for the topping. Drizzle in the margarine and use your fingers to swish around the mixture until crumbs form. Some of the topping is still going to be sandy and that’s fine, just so long as you have mostly nice big crumbs.

Add filling to the prepared pie shell and top with the crumb topping. Cover loosely with tin foil and poke a few holes in the foil to let steam escape.

Bake for about 20 minutes at 425 F. Lower heat to 350 F, and remove the tin foil. Bake for an additional 30 to 35 minutes, filling should be bubbling and the crumb topping should be golden. Place on a cooling rack and let cool for about 30 minutes before serving.



  • May 17, 2011 at 4:33 pm: Andy

    Oh my. I got on a vegan pie-making kick a year ago and can’t wait for summer’s bounty of pie-worthy fruits. Was just thinking about making strawberry rhubarb now that the strawberry’s are about, and I suppose this will be the one to try first! Thanks!

  • May 17, 2011 at 5:18 pm: Bethany @ Bananas For Smoothies

    Yeah! So excited to see the link for the new cookbook! I love the idea of the crumb topping. I can’t wait to make this! Unfortunately, my homegrown rhubarb looks skinny and pathetic compared to yours :( I’ll be lucky if I can make a tartlet’s worth ;)

  • May 17, 2011 at 5:42 pm: Kovas

    We have lots of rhubarb that the previous owners planted – will definitely try this recipe!

  • May 17, 2011 at 5:43 pm: Lowrie

    so excited! i have rhubarb from my csa! going to make tonight! will probably skip the pie crust and make it into a crumble dish :)

  • May 17, 2011 at 6:40 pm: kdub

    Yum! This is screaming my name! Now to find some rhubarb..

  • May 17, 2011 at 7:14 pm: VeggieDoc

    I love rhubarb! Got a patch in my yard – can’t wait to try this recipe!

  • May 18, 2011 at 12:56 am: Danielle

    Perfect timing, just procured the exact amounts of strawberries and rhubarb from my CSA today. In other news, I’m just about dying for this pie book to come out… you have no idea.

  • May 18, 2011 at 1:09 am: Tempura Tantrum

    Alright, it is in the oven as I type this! Thanks for giving me a great way to use up my almost too-ripe strawberries, and the crazy amounts of rhubarb in my backyard. This is my first attempt at vegan pie, and I am freakin’ excited.

  • May 18, 2011 at 8:35 am: Sneaky Vegan

    I have been in love with strawberry rhubarb pie since I was 8! This looks incredible. When when when is the pie book coming????

    • May 18, 2011 at 4:54 pm: IsaChandra

      October!

  • May 18, 2011 at 12:33 pm: Jules

    I can’t wait for your pie book, Isa! This pie looks especially delicious! Is it possible to use regular cornstarch instead of tapioca flour? Or does the tapioca flour do something to the berry mixture that no other starch-thing can do?

    • May 18, 2011 at 4:53 pm: IsaChandra

      Sure, you can use cornstarch! I prefer the creamy thickness of tapioca here, but cornstarch will totally work, too.

  • May 18, 2011 at 5:27 pm: Kate

    Can’t wait for your pie book! I will say, however, I’m a little worried. Cookies seem so easy, not much of a commitment. Can I handle pie? Or will pie and I need to remain just friends for a little while longer while I play around with cookies?

    • May 18, 2011 at 10:09 pm: IsaChandra

      I promise our book will make you able to handle pie!

  • May 18, 2011 at 7:30 pm: Brandy Chandler

    I made 10 of these last night for my sons bake sale at school. They were the first things to sell out!!!! I can not wait for the new book, we love pies in my house almost as much as cookies.

    • May 18, 2011 at 10:08 pm: IsaChandra

      Wow, that’s great to hear!!!

  • May 18, 2011 at 9:42 pm: Andy Dufresne

    Yes! This will be a good use for the strawberries I’m growing! I’m now going to call my strawberry and blueberry patches, Pie Patch One and Two.

  • May 19, 2011 at 1:23 am: Portia Kapraun

    Oh man, I messed up a bit. Didn’t let the frozen strawberries thaw enough so it was a little runny. And for some reason my crumb wouldn’t crumb. Probably because I used whole wheat flour since I was out of all-purpose and just had to have pie.
    Oh well. It was still delicious! Next time, I’ll do better!

  • May 19, 2011 at 2:11 am: D.

    OMG, this sounds so good. I’ve gotta watch my SatFats – any recommendations for replacements if I want to cut out the fat from the oil?

  • May 19, 2011 at 10:28 am: nicolezh

    This looks amazing, I love the strawberry-rubarb combo! Can’t wait the get your new book!

  • May 20, 2011 at 11:06 am: Sherilyn (wholepromise)

    Very Yummy – I am going to try the strawberry rhubarb thing. All the best with the book.

  • May 20, 2011 at 5:37 pm: nagojohn

    Isa made your new strawberry rhubarb pie. Loved it loved it thanks. Used our CSA berries and rhubarb. Keep up the great work!

  • May 20, 2011 at 11:08 pm: xintriel

    I just made a couple of these for the cafe I bake at today. Calling it strawberry-rapture pie! It is amaaaazing! Thanks for another gem, Isa! <3

    • May 24, 2011 at 2:20 am: IsaChandra

      <3 back at you.

  • May 20, 2011 at 11:35 pm: Jennifer (Delicieux)

    Man, this crumble pie looks SO good! Yum! I’ve just discovered your blog and am so glad I did. Everything looks delicious!!!!

  • May 22, 2011 at 2:53 pm: Jennifer

    I’m so happy you put this recipe up. I didn’t use the pie part, but I used the crumble. I have never been happy with my previous crumble topping. Everyone else loved it, but I always thought it had an “off” taste. I used your topping, and I’m so happy. The filling is super simple. I fill a 9×5 baking pan with chopped rhubarb (or any other fruit in season), top with a cup of sugar, and then topped that with a double batch of your crumble. Then I baked at 350 F for 45 minutes. So easy and delicious! I can’t wait for the new pie book!

    • May 24, 2011 at 2:16 am: IsaChandra

      I admire your lazy craftiness!

  • May 22, 2011 at 2:54 pm: Deb

    Help Isa! This is a cupcake question, but I’m desperate, so I’m posting it here. We’ve tried the carrot cake cupcakes from VCTOTW twice (thinking we might have accidentally done something wrong the first time) and both times they did not rise, ending up concave. Is 2/3 cup of flour correct? On the forum, there are a lot of comments that that is an error, but I don’t see an errata page anywhere with the correct amount. We’ve made the chocolate and vanilla, and they were absolutely fantastic!
    Thanks so much for your help! Deb

  • May 22, 2011 at 3:09 pm: Kate

    Making this today! Thank awesomeness that I still have 2 bags of frozen berries from last year’s picking season and a friend that grows rhubarb and hates it.

  • May 22, 2011 at 5:28 pm: annie

    cant wate to make it mmm!

  • May 22, 2011 at 6:11 pm: ananda

    I can’t wait till this book comes out. I am one of those people that cannot yet handle pie. I made rhubarb chutney last night and that was my first experience with rhubarb (and it was a good one). I will definitely try this pie. I actually bought a pyrex 9.5″ pie plate yesterday. Does the book discuss glass vs. nonstick pie plate pans?

  • May 22, 2011 at 7:06 pm: Crista

    Have loved your recipes for years now!! I just posted a link to your banana bread recipe on my blog, I hope you don’t mind, but it’s been my standby banana bread (aka neighbor and boyfriend wooing) recipe since I stumbled across it. Thanks!!!! crista

  • May 23, 2011 at 2:48 am: Darjeeling

    I made this tonight and it tastes divine but it turned out sort of a soggy mess. Juice got all over the kitchen and I pretty much had to drain the pie. But– delicious!

  • May 23, 2011 at 3:00 pm: Jennifer

    I made this pie this weekend, and it was really tasty. The crumb topping was super easy and perfect with the tart filling. But unfortunately, I had the same problem with it being too juicy (during cooking). It ended up overflowing in my oven and making a big, big mess. I guess because a lot of the juice escaped the pie in the oven, the finished product wasn’t too runny. It was great warm, bu it also set up very nicely after being refrigerated over night.

    • May 24, 2011 at 2:14 am: IsaChandra

      You can always put a pan on the rack underneath to catch runaway juices!

  • May 23, 2011 at 7:34 pm: Patrici

    I made this last night and it is phenominal! I have never made a strawberry rhubarb pie before. I used potato starch instead of tapioca flour and it worked well. Mine made a mess as well on my oven bottom, so mext time I know to place aluminum foil underneath. I am so excited for your pie book to come out….. I love pie!!!

  • May 24, 2011 at 6:10 am: Matt R.

    I threw this together in about 15 minutes. I thought that it would be just okay, because I made a really shoddy crust, didn’t measure anything, and cooked it in a muffin pan instead of a pie plate.

    But… It turned out amazing. Thanks, Isa.

  • May 25, 2011 at 3:59 pm: Elizabeth

    This looks incredible, Isa! Another masterpiece.

    Any ideas on where to find a gf pie crust recipe? And any advice on which flour to sub for your AP flour? Thank you! I love your recipes and really feel like you have opened up a whole new world of eating for me.

    Cue the Aladdin song now I guess :)

  • May 26, 2011 at 8:58 pm: Allison Dubya

    Umm, this was awesome! :-)

  • May 26, 2011 at 9:28 pm: Jessie

    Okay, this may be the most phenomenal pie I’ve ever tasted! I served it last night to my dessert-crazy family and they went back for thirds.
    I do have to admit that I cheated on the rhubarb, I used fresh apple slices instead and reduced the sugar.
    Bang and Pow, thanks for the stupendous recipe…

  • May 27, 2011 at 3:01 am: Danielle

    OK, second round is in the oven now. I ate about 3/4 of the first one by myself, in about a day. I promised to share some with co-workers this time. I’ll admit, it will be quite hard to share.

  • May 28, 2011 at 11:19 pm: Maia

    Awesome pie! I only used about 3/4 cup of flour, and added 1/2 a cup of oats for the topping, which turned out great. really well. I’ve made 4 so far, and shared them at potlucks and film shoots. They have been devoured immediately and highly praised. The timing of the recipe was perfect, as our farmers market started selling rhubarb the same day you posted it.

  • May 30, 2011 at 6:43 pm: Connie Fletcher

    I have two pies on the butcher block right now waiting for the oven to heat…..can’t wait……Also, can’t wait for the new cookbook….Isa, you’re the cat’s meow, the bee’s knees, you get the idea.

  • May 31, 2011 at 4:38 pm: Amanda

    OK I made this last night and it turned out phenomenal! The perfect balance of sweet and tart. I used a deep dish pie pan and I had no issues with the juices spilling over. It actually turned out perfectly (aesthetically speaking). The crust shrank just the right amount and framed the topping, and the filling bubbled just around the edges of the crumble. Hubby was quite impressed :)

  • May 31, 2011 at 4:39 pm: Amanda

    Oh, and I reduced the sugar in the filling – and it was still amazing!!!

  • May 31, 2011 at 7:38 pm: Laura in Taos

    A rhubarb virgin no longer! Came out great. Yes, there was spillover, put a baking dish with water under it so it wouldn’t burn and set off all my smoke detectors~

  • June 4, 2011 at 5:51 am: Teniesha @ Vegan on the Go-Go

    I am SO excited for your pie cookbook. I’m not so much a cake/cupcake/cookie girl as I am a PIE girl. Seriously.
    And oh, when I found out you live in Omaha, I flipped! I only live an hour away–I hope we can meet sometime. You’re one of my vegan heroines. :)

  • June 8, 2011 at 3:05 am: Heather

    The fact that rhubarb has a deadly side to it always made me freak right on out about coking with it. Maybe it’s time to try again…

  • June 8, 2011 at 7:14 am: Kjesta

    Strawberry/rhubarb is a very common and popular combination here in Germany. They also make a great marmalade together!

    I’ll give this recipe a try for sure, sounds delicious :)

  • June 8, 2011 at 2:49 pm: Emilie

    I made this last night with my kids. It was so yummy. There was a little spill over, but I put a cookie sheet underneath of it-no big deal. I loved the crumb topping. I have been cooking vegan desserts for about 2 years now, and I have to say I love all of your recipes, they are fabulous!

  • June 10, 2011 at 2:27 pm: Katie

    I substituted 2 granny smith apples for the rhubarb because I couldn’t find any good rhubarb in Lancaster County. I did find some at a local farmer’s market but the stalks were flimsy and mostly green… Anyways, aside from my disappointment about the rhubarb, the pie turned out de-freakin-licious with apples!

  • June 11, 2011 at 6:47 pm: Heather

    Just made this last night in prep for a delicious Breakfast. Yes pie for breakfast, what? It was just a small part of the selection, I swear. Inanycase, Cut it up and spread it around to my neighbors. All were impressed. Thanks again for a winning recipe. Rhubarb is back on the menu.

  • June 14, 2011 at 1:44 pm: Connie Fletcher

    Any suggestions for a low fat pie crust? Vegan, of course.

    • June 14, 2011 at 4:19 pm: IsaChandra

      I’ve seen it done with applesauce and pureed prunes, but I’ve never done it myself.

  • June 16, 2011 at 8:18 pm: alexis

    i just had to tell you… my parents came over this week for dinner and i finished off with your beautiful pie for dessert. my dad, who is totally anti my vegan, gluten free ways went back for seconds! :)

  • June 23, 2011 at 5:55 am: AikoVenus

    That looks so beautiful and tasty looking! Everything about that sounds so delicious!

  • June 26, 2011 at 12:53 am: Julianne

    I used a 50/50 mix of potato starch and masa harina for a GF crumb topping; with a little water it was quite serviceable. I also added cardamom, which imho worked really nicely with the tart rhubarb. This was my first rhubarb experience and I was thrilled (so was my omni Mom, who had been babbling to near incoherence about how much she wanted a crumb-topping pie of some variety). Thanks Isa!

  • June 29, 2011 at 5:57 pm: shauna

    silly question: does “prepared pie crust” mean that i have to prebake the crust first? i currently have my basic pastry crust recipe raw sitting in my pie plate. does this mean i’m all set to put in the filling?

    • June 29, 2011 at 7:17 pm: IsaChandra

      It just means that you should have it prepared in the pie plate, we could be more clear about that! So you’re all set.

  • July 6, 2011 at 9:40 pm: Rachael

    Made this as a strawberry-rhubarb crisp instead ( I don’t have the patience for pie crust) and it was amazing! My boyfriend ate almost all of it in two days (and he was holding back). Thanks again for the perfect summer dessert!

  • July 24, 2011 at 12:33 am: Rachael

    So I deglutenized (I’m allergic) this and entered it into a not gluten free/vegan pie contest and I won first place!!! You’re the best!!!

  • July 30, 2011 at 9:24 pm: Kelly from NJ

    so ballin’… cant wait for the pie book!

  • October 13, 2011 at 5:37 am: Irene @ H.V.R.

    Strawberry in a pie? I love strawberries and at the moment that I read this my heart jumped in joy and excitement and my happy feeling is worth it. After tasting this you can surely say to yourself that this is one of the best pie. Thanks for sharing this wonderful recipe.

  • December 12, 2011 at 10:45 pm: boychucker

    How far ahead can I make this without it losing it’s radness? Is one day ahead fine? Also, to fridge or not to fridge? This will be my fourth pie from VPITS, so excited. <3

  • March 15, 2012 at 4:06 am: Coila

    I’ve made this a few times and loved it every time! My husband, who consumes sweets maybe a couple times a month, had a piece of pie a day for a week after I first made this!

  • April 24, 2012 at 9:02 pm: Jules

    Made it today and though it’s superyummi, it’s also a juicy, juicy mess. any ideas why that could be and how to fix it?

  • May 30, 2012 at 9:40 pm: Connie

    This was fantastic, thank you for the recipe! (I used the olive oil crust from Vegan Pie and used coconut oil in the crumb topping)

  • June 20, 2012 at 6:37 pm: missbear

    Made this today, my first pastry outing for 15 or more years. It looks and smells amazing and was do easy…. Almost too easy for someone on a diet!! I used cornstarch instea of tapioca as UK is rubbish for ingredients and water instead of lemon as my lemons were green and fuzzy :(

    Feeling very proud of my effort!

  • July 15, 2012 at 5:29 pm: Heather

    This is absolutely delicious. Rhubarb is the first thing i’ve harvested from the garden…. and this was the perfect use. My husband (who doesnt even like rhubarb or fruit crumble/pie) loved it. Thanks!!!

  • May 24, 2013 at 10:53 am: Mimi

    Thank you for this recipe! I couldn’t find rhubarb so I took the advice of some other chefs and used granny smith apples. Also substituted corn starch for the tapioca flour. Though it came out delicious, it looks more like a bread bowl filled with borscht than a pie :( What did I do wrong?

  • July 2, 2013 at 10:44 pm: Kylie

    I’m using the crumb-topping recipe from this and the pie crust recipe from Veganomicon to make Blueberry Rhubarb pie. Adaptation: mixture of Bob’s Red Mill all-purpose and whole wheat pastry flour; sunflower oil; and Wholesome Sweeteners natural sugar. Fingers are crossed!

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  • April 16, 2014 at 7:35 pm: Nina

    I just made this pie this afternoon and was a little disappointed by the texture of the filling. Luckily, the flavor is great, so it’s not much of a loss. I still wonder where I went wrong, though. I made some changes, but I don’t think those were enough to cause the results I had. I didn’t have a pie pan, so I used a 9″ round cake pan and used cornstarch instead of tapioca flour because I didn’t have any. I used fresh strawberries for this recipe. Everything turned out well, including the topping, but the filling was so runny that it spilled out when I cut the pie and my slice just collapsed on my plate. It’s still delicious, but it looks like mush. The filling looked firm when I took the pie out of the oven (I baked it for the full 35 minutes after I took the tin foil off). I don’t know if the tapioca flour would’ve made much of a difference, but I want to try it next time along with buying a pie plate.

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  • June 16, 2014 at 1:41 am: Tiffany

    Absolutely delicious.
    I made two of these pies for my family and we devoured it. I was surprised how perfectly they came out. Best Rhubarb pie we’ve ever had. Thank you~
    We’ll be making it again. Got plenty of rhubarb left.

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    Sorry if someone already asked this . . . re pie crusts: what to do if you can’t buy vegan shortening in your town? Will it work to replace the shortening with Earth Balance vegan butter?

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