This double-crust beauty layers tart rhubarb and juicy strawberries into a filling thickened with cornstarch and brightened with a splash of lemon juice and a touch of cinnamon, so the fruit's natural flavor really shines through. The crust comes together with cold cubed vegan butter worked into flour until flaky, then chilled and rolled into two sturdy rounds that hold the filling beautifully. A brush of plant-based milk over the top crust gives it that deep golden, bakery-style finish, with a few slits cut in to let the filling bubble through as it bakes. Once it's rested on the counter for a couple hours, you get clean, jammy slices with a crisp, buttery crust on top and bottom. It's a genuinely satisfying way to enjoy a classic seasonal pie while sticking to an added sugar free way of eating, without sacrificing that homemade, bubbling-fruit appeal. This is a solid pick for anyone craving a warm-weather dessert that still feels indulgent.
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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.
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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