VEGAN RHUBARB AND STRAWBERRY PIE

Описание: Take a sunny spring day in the English countryside and roll it up into a dessert and you’ve got this fruity Rhubarb & Strawberry Pie with a crisp shortcrust pastry. 

The jammy filling is a blend of deliciously sweet fresh strawberries and tangy rhubarb that is complimented perfectly with homemade vegan shortcrust pastry that is kept crisp with a secret ingredient!

Serve this springtime beauty hot or cold with a generous scoop of dairy free vanilla ice cream - one to be enjoyed in the garden on a sunny evening!

I have no doubt that you will LOVE this recipe - be sure to tag me on Instagram when you make it @aveganvisit :-)

☼ OTHER VEGAN RECIPES YOU’LL LOVE:

Raspberry & White Chocolate Blondies:    • RASPBERRY & WHITE CHOCOLATE BLONDIES (THEY...  

Key Lime Pie with a Ginger Nut Crust:    • KEY LIME PIE WITH A GINGER NUT CRUST  

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✎ RECIPE:

https://www.aveganvisit.com/home/rhub...

INGREDIENTS

For the filling:
250g fresh strawberries, sliced*
250g fresh rhubarb, sliced*
100g demerara sugar
1 tsp vanilla extract
15g cornflour mixed with 30g water to form a paste

For the pastry:
160g plain flour
50g icing sugar
10g ground almonds**
50g coconut oil, cold (solid not liquid)
50g dairy free margarine
1 tbsp water

For glazing:
Almond milk
Demerara sugar

INSTRUCTIONS

To make the filling:

1. Add the strawberries, rhubarb, sugar and vanilla to a saucepan and stir together.
2. Heat for around 15 minutes until the fruit has broken down and any liquid released during cooking has reduced by at least 1/2 and the mixture has stewed and thickened.
3. Mix together the cornflour and water to form a paste and then add it to the saucepan. Heat until the mixture has thickened (about 2 minutes) and then set the mixture aside to cool completely.

To make the pastry:

1. Add all of the pastry ingredients, except the water, to a food processor and blitz until the mixture resembles breadcrumbs.  It’s best to use a food processor to ensure that all of the coconut oil has been combined and there are no large lumps remaining.
2. Add 1 tbsp cold water and blitz again briefly. Take a small handful of the mixture and squeeze it together in your hand - if the mixture comes together into a ball then it’s ready, if not add another tsp of water and blitz again before testing once more.
3. Remove the mixture from the food processor, bring together into two balls (approximately 1/3 of the mix in one and 2/3 in the other), wrap and refrigerate for 20 minutes.

To make the pie:

1. Preheat the oven to 200C fan.
2. Once the pastry has chilled, transfer the larger ball of dough to a lightly floured smooth surface. Wet your hands lightly with cold water and knead the dough briefly for a few seconds to make it easier to roll out.***
3. Roll the dough out to around 1/4cm thick. Place your pie dish upside down on top of the rolled out pastry and cut a border around 4cm wider than the pie dish.
4. Roll the dough around your rolling pin and use it to transfer the pastry to the pie dish. If you’ve had any mishaps along the way don’t worry, this pastry is very forgiving - just patch it up as necessary, using spare pastry to fill any holes.
5. Leave a slight overhang around the edge to attach your lid/lattice to. I used a 19cm glass pie dish which I dusted lightly with flour before adding my pastry.
6. Pop the pastry case in the fridge whilst you prepare your lattice.
Take the small ball of pastry out of the fridge and roll it out on a lightly floured smooth surface. Cut strips to form your lattice - these can be differing widths or the same, whatever you prefer.****
7. Take your pastry case out of the fridge, add your cold filling (it must be completely cold), place your lattice strips on top and pinch the edges together to join it to the overhang from the pastry base. You can crimp the excess pastry around the edge or trim it a little to neaten it up.
8. Brush the lattice with dairy free milk and sprinkle it with Demerara sugar. Bake for around 50-60 minutes until the pastry is golden and the filling is bubbling. If you’ve used a glass dish you should be able to see that the pastry underneath has coloured.

NOTES:
****Please see the original blog for the additional recipe notes.