Eosinophilic Esophagitis Friendly Vegan Strawberry Rhubarb Pie
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Learn more →Ingredients
8 servings
For the crust
- 2 ½ cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 tbsp organic cane sugar
- 1 tsp salt
- 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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