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!
How amazing are strawberry-rhubarb desserts? There is just something so irresistible about the combination of the sweet and tangy strawberries and sour bite taste of rhubarb. After sharing my strawberry rhubarb cake I couldn’t stop myself baking delicious desserts with this fruity combination!
If you’ve never baked with rhubarb before, you’ve got to try it because it can be so delicious! It is perfect for pies, cakes, crumbles, or any sweet treats! You could also make my Apple blondies with rhubarb instead of apples or cook compote and then serve it on top of waffles, pancakes or brownies. Yum! So I’m happy to share another vegan recipe for this juicy strawberry rhubarb pie today!
Fruit, pastry, and ice cream – The Best Combo!
This strawberry rhubarb pie is not overly sweet so it’s just perfect to serve with a scoop of sweet vanilla ice cream! I really love the combination of juicy fruit, buttery flaky pastry, and sweet cream. Especially, when the pie is still warm and the ice cream starts to melt on top – it’s just the best! However, also sweetened dairy-free yogurt or whipped coconut cream makes a great topping. But you could also serve this pie as it is, of course!
Lattice design or traditional top pie crust?
I love to make a lattice top pie crust on my strawberry rhubarb pie because it looks not only pretty but it’s also fun to make! However, you can also bake this pie with a regular top crust as traditional American Apple pie recipes call for. Just be sure to cut some slits or holes in the top crust to allow the steam and moisture to escape. Another great idea is to make a crumble topping like the one from my blueberry crumble cake or mandarin cheesecake with streusel.
How to make strawberry rhubarb pie
Step 1: prep the pie dough
Making homemade vegan pie crust is super easy so I never use store-bought dough. However, feel free to purchase a ready-made double pie crust if that is easier for you.
To make the pastry, simply mix the flour, sugar, and salt in a bowl. Next, add the cold diced vegan butter and briefly work it into the flour mixture using your hands or a food processor. Then, gradually add in the ice water and mix again just until the dough comes together. After that, divide the dough into two pieces. Form each into a disc and wrap in cling foil. Refrigerate for 1 hour or up to overnight.
Step 2: making the strawberry rhubarb filling
For the pie filling, I like to use an equal amount of strawberries and rhubarb which is just the perfect balance of sweet, tangy, and sour. I suggest not using more strawberries as they are very juicy so you will probably need more cornstarch. However, a slightly lower amount of strawberries is totally fine.
To make the filling, simply mix together the chopped rhubarb, diced strawberries, sugar, and cornstarch in a large bowl. That’s it!
Step 3: Assembling the pie
Now it’s time to assemble the strawberry rhubarb pie. Start to roll out one disc of dough into a 12-inch circle. Then, carefully, place the dough into a 9-inch pie dish or springform pan and press it firmly on the bottom and sides. Now dust the dough evenly with a bit of cornstarch to prevent the crust from getting soggy. Then spoon the strawberry-rhubarb filling into it.
After that, remove the second disc of dough from the refrigerator and roll it out the same way. Use a pizza cutter or sharp knife and cut into even strips. Carefully, weave a lattice design on top of the pie (see the recipe for my mini apple pies for step-by-step photos). Alternatively, cover the filling with the whole dough circle as mentioned above.
Press the edges to seal and trim off excess dough. I usually use any leftover dough to make cookies for the decoration. Lightly brush the top crust with non-dairy cream and sprinkle with a little sugar. Finally, bake as instructed in the recipe card below.
Make-Ahead & Freezing Instructions
Since this vegan strawberry rhubarb pie is so juicy, it’s a great recipe to make one day in advance so the filling will have time to set overnight. The pie crust dough can also be prepared ahead of time and stored in the refrigerator as instructed in my pumpkin pie recipe. You can keep the baked pie at room temperature for 1 day. After that, be sure to cover it with foil and keep it in the refrigerator for up to 5 days.
To freeze this pie, simply wrap it up in foil tightly, then put it into a ziplock bag to avoid freezer burn. To serve, thaw in the fridge or at room temperature. Then gently reheat in the oven or microwave to enjoy it warm!
This Vegan Strawberry Rhubarb Pie is:
- Egg-less
- Dairy-free (lactose-free)
- Easy to make
- Fruity
- Juicy
- Crispy
- Flaky
- Not too sweet
- So delicious!
- The perfect dessert for any time!
Looking for more simple vegan pie recipes? Then make sure to check out the following:
If you try this Vegan Strawberry Rhubarb Pie, please leave me a comment below sharing how you liked this recipe! And if you take a picture of your dessert and share it on Instagram, please make sure to tag me @biancazapatka and use the hashtag #biancazapatka, so I won’t miss your post! Happy baking!
Strawberry Rhubarb Pie
Author:You do not have a fitting cake pan at hand right now? Try my Cake Pan Conversion Calculator!
Ingredients
Vegan Pie Crust
- 2 ½ cups (300 g) all-purpose flour *or gluten-free, if needed
- ¼ cup (50 g) sugar
- ¾ tsp salt
- ¾ cup (180 g) vegan butter cold & diced (or solid coconut oil)
- 6-8 tbsp ice water
Strawberry Rhubarb Filling
- 4 cups (400 g) fresh rhubarb chopped into 1/2-inch pieces
- 4 cups (400 g) fresh strawberries diced but not too small
- ¼ cup (50 g) sugar or more as desired
- 4 tbsp (30 g) cornstarch + 1 tsp to sprinkle
For brushing
- 2 tbsp non-dairy cream
- 2 tsp sugar
Instructions
- Note: For the best results, I recommend measuring the ingredients in grams. Simply click on the word "metric" right above the ingredient list. Also, make sure to check the step-by-step pictures above!
Prep the Pie Crust
- Combine the flour, sugar, and salt in a bowl. Add the cold diced vegan butter and briefly work it into the flour mixture using your hands (or a food processor). Gradually, add in the ice water and mix again quickly just until the dough comes together. (If it looks too dry, add 1 or 2 more tbsp of water.)
- Divide the dough into two pieces. Form each into a disc and wrap in cling foil. Refrigerate for 1 hour or up to overnight.
Make the Strawberry Rhubarb Filling
- When you’re ready to bake the pie, preheat your oven to 390°F (200°C).
- Mix together the chopped rhubarb, strawberries, sugar, and 4 tbsp of cornstarch in a large bowl. Set aside.
Assemble the Pie
- Roll out one disc of dough on a sheet of parchment or cling foil into a 12-inch circle. Carefully, place the dough into a 9-inch pie dish or springform pan and press it firmly on the bottom and sides with your fingers.
- Dust the dough evenly with 1 tsp of cornstarch, then spoon the strawberry rhubarb filling into it.
- Roll out the second disc of dough into a 12-inch circle. Use a pizza cutter or sharp knife and cut into even ¾-inch strips (you can also make them thinner or wider, depending on your preferences).
- Carefully, weave a lattice design on top of the pie. (Alternatively, cover the filling with the whole dough circle and cut slits/holes in the top to allow steam to escape.)
- Press the edges of the strips into the bottom pie crust edges to seal. Use a small knife to trim off excess dough. (Use leftover dough to make cookies for the decoration).
Bake & Enjoy!
- Lightly brush the top of the pie crust with non-dairy cream and sprinkle with a little sugar.
- Bake for 20 minutes. Then, turn the temperature down to 350°F (175°C) and bake for another 45-55 minutes. (If the top browns too quickly, cover loosely with a sheet of parchment).
- Allow the pie to cool before serving while the filling thickens up. Since this pie is not overly sweet, it tastes best when served with a scoop of ice cream or sweet non-dairy yogurt or whipped coconut cream.
- Cover leftovers tightly and store in the refrigerator for up to 5 days or freeze for up to 3 months (see blog post for details and make-ahead tips).
- Enjoy!
Notes
- Gluten-free pie crust: you can sub a gluten-free flour blend 1:1. I suggest adding an additional flax-egg (stir 1 tbsp ground flax seeds into 3 tbsp hot water and set aside for about 5 minutes until jelly) to prevent a crumbly dough.
- The preparation time does not include chill time.
- Please read my blog post for helpful tips and step-by-step photos.
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This recipe is super easy! I have to admit I made this pie two days in a row… once with organic cane sugar and the next with light brown sugar, both tasted wonderful.
I made extra dough the second time around because I found I almost didn’t have enough with the amount stated in the recipe. I mixed the dough by hand the first time which took some time and I worried I had over mixed it, but the crust still turn out great.
Second time I mixed the dough with my food processor and it came out Perfect.
10/10 recipe I WILL make this again all rhubarb season. 🙂
Glad you love this recipe! Thanks for your great feedback! 💖
Fantastic recipe! Turned out wonderfully in the summer, with the fresh strawberries and rhubarb from my garden. I’m going to try it today with frozen berries and rhubarb since I have a lot stored up– we had an amazing garden over the summer. Thanks for posting this recipe.
Yay, that’s amazing!
I am so glad you enjoyed it! 🙂
Thank you so much for your feedback!
Best, Bianca <3
Hi Bianca I have made the strawberry rhubarb pie twice now. It was excellent each time and my kids and grandkids simply loved the way it looked and tasted. Thank you !
Thank you for your reply about substituting spelt flour… it was much harder to work with in making the lattice as it had no “stretch” and the dough strips kept breaking up.
Thank you so much for your amazing feedback! ❤️
So glad everyone loved this pie! 🙂
As mentioned before, I prefer using all-purpose flour for easier handling but glad you tested that, too! 🙂
Bianca how can one use spelt flour for the pie crust instead of all-purpose flour?
Thank you!
Anshula
Hi Anshula,
you can substitute the all-purpose flour with spelt flour.
However, I recommend using a fine-textured spelt flour because if using whole-grain flour the crust will be harder.
Best,
Bianca
Directions were super easily to follow. I may have overworked the dough, which made the crust less flaky than I wanted. Regardless, tasted amazing: nice and sour, went great with ice cream or whipped cream. Thanks so much for the recipe.
Thank you so much for your amazing feedback! 🙂
So glad your pie turned out great!
If you make it again, be sure to mix the dough just briefly.
Lots of love,
Bianca <3
Hi. While I did like the idea and I could find all other ingredients, I couldn’t find an alternative for vegan butter in stores so I used coconut oil as you indicated. Unfortunately this meant that the dough got rock hard in the fridge after about 2 hours. I did see you say in a previous comment that leaving it out to soften for a few minutes would fix this, but I waited for hours and the dough still hadn’t softened. Eventually the outer edges got a bit soft so I tried pin rolling it and the dough crumbled horribly… No way I could roll it out in the pie dish, let alone cut up pieces for the lattice. I was kind of disappointed. Is there something I missed here? Some magic trick to make the dough stick together?
I‘m sorry to hear that. Maybe you could try it with margarine or removing the dough earlier from the refrigerator? 2 hours are too long.
Dear Bianka,
I made the crust dough with 50/50 butter and coconut oil and I left it in the fridge overnight. When I took it out it is rock hard!!! What shall I do?? I can never roll it like this…
Thank you!
ok, sorted! of course it softened when warmer….
😊
Leave it at room temperature for a few minutes until it’s soft enough to work with! 😊
Dear Bianka,
What can you substitute cornstarch with, as I cannot find it anywhere?
Arrow root, agar agar, pectin, cornflour? And how much?
Thank you so much for a wonderful reciepe!
M.
Arrowroot or tapioca is fine!
Thank you! same amount?
Yes!
Very lovely and yummy recipe – and it is super easy too! I baked according to the instructions without any changes and it turned out great! Nice mix of sweet and sour! We had it with ice cream and even my boyfriend who does not like rhubarb was really enjoying it. I also dropped off pieces at my friends place and they loved it too! I will definitely bake the cake again!
So glad you enjoyed it! Thank you 😊
This was my first vegan cake and it was delicious!
Some comment:
– I used a 24cm pie dish: I recommend to make a bit more of dough to have enough to do the border and the decorations on top. I really had to do thin crust to have enough to cover the bottom, do the border and some stripes on top.
– It is not a sweet cake (as mentioned by Bianca). So yes, serve it with icecream or yogurt (I tried both version and they both taste soo good!). Otherwise add a bit more sugar in the filling and/or in the dough.
– The dose for the filling is a lot! Next time I would go for 350gr Rhubarb and 300/350gr strawberry (or probably, I will try with other kind of fruits, but with a 600gr filling,not 800gr).
Overall, I truly recommend it. It’s easy, relative light and it presents very well 🙂
Thank you so much for your amazing feedback and for sharing your tips. Best, Bianca ❤️