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Personal Day Strawberry-Rhubarb Pie

Take the day off and celebrate summer with this vegan strawberry-rhubarb pie. Why not? You deserve it.

lattice crust strawberry rhubarb pie

Photo: Natalie Rae Good (the veganette)

Let it cool for just a few more minutes before digging in.

Yesterday I took a much needed break from my cubicle to get my life in order. Of course, the best way to get your ducks in a row is to bake a pie.

Since we’re in the glorious, narrow window of time when rhubarb and strawberries grow rampant, I filled up my co-op basket with pink and red.

This pie takes a few hours to set, so get started early. That way you can spend the whole day ogling at it on the counter, or — if you’re impatient — sneaking sloppy spoonfuls out of the pan before it’s congealed.

Lattice Crust

Ingredients

  • 3 cups all-purpose flower
  • 3 teaspoons sugar
  • 1/4 teaspoon salt
  • 1 cup vegan margarine
  • 3 tablespoons canola oil

Cooking Directions

  1. In a large bowl or food processor, mix the flour, sugar and salt.
  2. Using two knives, a pastry cutter or the fixture, cut the margarine and oil into the dough until you get large crumbles. Slowly add the ice water, one tablespoon at a time, until a ball forms.
  3. Work quickly and try to keep as many buttery chunks in the dough as possible.
  4. Place in a covered container in the fridge for at least an hour while you prepare the filling.

Strawberry-Rhubarb Filling

Ingredients

  • 4 cups rhubarb, trimmed and chopped into 1/2-inch chunks
  • 3 1/2 cups strawberries, trimmed and quartered
  • 1/3 cup packed brown sugar
  • 2/3 cup white sugar
  • 1/3 cup cornstarch
  • 1/2 teaspoon cinnamon
  • 1 teaspoon lemon juice
  • 1/4 teaspoon salt

Cooking Directions

  1. Preheat your oven to 400 degrees.
  2. In a large bowl mix all ingredients until combined.
  3. Roll 1/2 of your pie dough into a large circle and place in pan. Prick the crust with a fork and fill.
  4. Roll out the remainder of the dough and slice into long strips for the lattice top.
  5. Sprinkle the lattice with coarse sugar and place in the oven for 1 hour, or until the edges of the crust are browned.
  6. Let the pie sit for a number of hours until cooled and solidified.

Natalie Rae Good

Natalie Rae Good is a Brooklyn based artist, musician and food blogger. She is committed to sharing wholesome, cruelty-free food and blogs her recipes, photos and ideas at The Veganette.

View all posts by this author »

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