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
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
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.
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?
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.
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!
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!!!
Kelly from NJ
so ballin’… cant wait for the pie book!
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.
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
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!
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?
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)
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!
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!!!
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?
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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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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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.
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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