A double-crust beauty like this one lives and dies by its filling, and here it's all fresh strawberries and tart rhubarb, tossed with sugar, cornstarch, lemon juice, and a whisper of cinnamon until they turn glossy and jammy in the oven. The crust comes together from a simple flour-based dough, rolled into two rounds, one cradling that ruby-red filling and the other laid over top with steam slits cut in for that classic lattice-adjacent look. A brush of dairy free milk gives the top crust its deep golden color, and a sprinkle of coarse sugar adds a satisfying crackle to every bite. Baked low and slow after that first hot blast, the filling bubbles up thick through the slits while the crust turns flaky and burnished. Let it cool completely before slicing so the filling sets into neat, jammy wedges instead of running everywhere. It's a wonderful pick for a vegan dessert table, packed with real fruit flavor and that nostalgic strawberry-rhubarb tang everyone comes back for.
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In a large mixing bowl, whisk together the flour, 1 tbsp granulated sugar, and salt. Add the cold butter cubes and work them into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
Drizzle in ice water 1 tablespoon at a time, stirring with a fork after each addition, until the dough just comes together when pressed — it should hold without being sticky or wet. You will likely need 6–8 tablespoons total. Divide the dough into two equal discs, wrap each in plastic wrap, and refrigerate for at least 1 hour.
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