Low Sodium Vegan Strawberry Rhubarb Pie

Total time3 hr 40 min

Prep time45 min

Cook time55 min

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Ingredients

8 servings

For the crust

2 ½ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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1 tbsp organic cane sugar
1 tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 cup vegan butter, cold and cut into ½-inch cubes
6–8 tbsp ice water

For the filling

3 cups fresh or frozen rhubarb, cut into ½-inch pieces
3 cups fresh strawberries, hulled and quartered
¾ cup organic cane sugar
¼ cup cornstarch
1 tbsp lemon juice
¼ tsp ground cinnamon

For the topping

2 tbsp plant-based milk
1 tbsp organic cane sugar

Instructions

1
Whisk together the flour, 1 tbsp sugar, and salt in a large mixing bowl. Add the cold cubed vegan butter and work it into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible.
2
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 may 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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