Vegan Rhubarb Strawberry Pie
Ingredients
Pastry
-
1⅓
cups
whole spelt flour
-
1⅓
cups
all purpose flour
-
1
tablespoon
cane sugar
-
1
teaspoon
fine sea salt
-
4
ounces
cold vegan butter, diced
-
¼
cup
cold non-hydrogenated vegetable shortening, diced
-
½
cup
ice cold water
Filling
-
3
cups
chopped rhubarb
-
3
cups
strawberries, stems removed and cut into quarters
-
1
cup
cane sugar
-
⅓
cup
flour (spelt or all purpose)
-
juice from ½
orange
Instructions
- Combine the flours, sugar, and salt in a food processor and pulse to mix.
- Add the vegan butter and shortening, pulsing until the mixture resembles small peas.
- With the motor running, add ice water until the dough forms and holds together.
- Turn the dough onto a floured surface, form into two discs, wrap in plastic, and chill for at least an hour.
- For the filling, mix the rhubarb, strawberries, sugar, flour, and orange juice in a bowl.
- Preheat the oven to 400°F.
- Roll out one pastry disc into a 12-inch circle and place it in a pie dish.
- Fill the crust with the fruit mixture, mounding it slightly in the center.
- Roll out the second pastry disc and cover the filling, crimping the edges to seal.
- Trim excess dough and cut steam holes in the top crust.
- Cover the edges with aluminum foil and bake at 350°F for 45-50 minutes, removing the foil in the last 10 minutes.
- Cool the pie on a wire rack for at least two hours before serving.
Nutrition Facts (estimated)
Servings
1 pie
Calories
250
Total fat
10g
Total carbohydrates
40g
Total protein
3g
Sodium
200mg
Cholesterol
0mg
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