Vegan Strawberry Rhubarb Pie
Few desserts hit quite like a bubbling strawberry rhubarb pie fresh from the oven, and this one delivers all that jammy, sweet-tart magic without a single animal product in sight. The secret is cold vegan butter worked into the flour until the dough is shaggy and crumbly — that technique is exactly what creates a flaky, golden crust that tastes like it came from a serious bakery. A splash of lemon juice and a whisper of cinnamon in the filling pull the strawberries and rhubarb into perfect balance, while cornstarch ensures the filling sets up beautifully rather than turning into a soupy mess when you slice it. Brushing the top crust with plant-based milk and a dusting of organic cane sugar gives it that gorgeous, slightly crisp finish that makes everyone at the table reach for the biggest piece. The two-stage baking method — starting hot, then dropping the temperature — is what gets you a deep golden crust and a filling that's fully cooked through without burning the edges. It serves 8, so it's an ideal centerpiece for a dinner party, a holiday spread, or honestly just a weekend when you want something worth the effort. Let it cool the full two hours before cutting; the wait is genuinely hard, but the clean, glossy slices are absolutely worth it.
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Learn more →Ingredients
8 servings
For the crust
- 2 ½ cups all-purpose flour
- 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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