recipilot.com

Vegan Rhubarb Strawberry Pie

URL: https://thefirstmess.com/2011/06/19/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
  • cup flour (spelt or all purpose)
  • juice from ½ orange

Instructions

  1. Combine the flours, sugar, and salt in a food processor and pulse to mix.
  2. Add the vegan butter and shortening, pulsing until the mixture resembles small peas.
  3. With the motor running, add ice water until the dough forms and holds together.
  4. Turn the dough onto a floured surface, form into two discs, wrap in plastic, and chill for at least an hour.
  5. For the filling, mix the rhubarb, strawberries, sugar, flour, and orange juice in a bowl.
  6. Preheat the oven to 400°F.
  7. Roll out one pastry disc into a 12-inch circle and place it in a pie dish.
  8. Fill the crust with the fruit mixture, mounding it slightly in the center.
  9. Roll out the second pastry disc and cover the filling, crimping the edges to seal.
  10. Trim excess dough and cut steam holes in the top crust.
  11. Cover the edges with aluminum foil and bake at 350°F for 45-50 minutes, removing the foil in the last 10 minutes.
  12. 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

You might also like

Strawberry Rhubarb Pie

Strawberry Rhubarb Pie

Rhubarb Strawberry Pie

Strawberry Rhubarb Pie

Strawberry Rhubarb Pie