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.
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!
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 😉
We have lots of rhubarb that the previous owners planted – will definitely try this recipe!
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 🙂
Yum! This is screaming my name! Now to find some rhubarb..
I love rhubarb! Got a patch in my yard – can’t wait to try this recipe!
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.
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.
I have been in love with strawberry rhubarb pie since I was 8! This looks incredible. When when when is the pie book coming????
October!
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?
Sure, you can use cornstarch! I prefer the creamy thickness of tapioca here, but cornstarch will totally work, too.
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?
I promise our book will make you able to handle pie!
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.
Wow, that’s great to hear!!!
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.
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!
My Gramma’s strawberry rhubarb pie always leaked pretty pink juice out the top and sides <3
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?
This looks amazing, I love the strawberry-rubarb combo! Can’t wait the get your new book!
Very Yummy – I am going to try the strawberry rhubarb thing. All the best with the book.
Isa made your new strawberry rhubarb pie. Loved it loved it thanks. Used our CSA berries and rhubarb. Keep up the great work!
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
<3 back at you.
Man, this crumble pie looks SO good! Yum! I’ve just discovered your blog and am so glad I did. Everything looks delicious!!!!
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!
I admire your lazy craftiness!
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
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.
cant wate to make it mmm!
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?
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
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!
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.
You can always put a pan on the rack underneath to catch runaway juices!
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!!!
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.
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 🙂
Umm, this was awesome! 🙂
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…
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.
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.
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.
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 🙂
Oh, and I reduced the sugar in the filling – and it was still amazing!!!
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~
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. 🙂
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…
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 🙂
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!
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!
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.
Any suggestions for a low fat pie crust? Vegan, of course.
I’ve seen it done with applesauce and pureed prunes, but I’ve never done it myself.
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! 🙂
That looks so beautiful and tasty looking! Everything about that sounds so delicious!
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!