Pieday Friday: Vegan Strawberry Rhubarb Pie

Welcome to the first addition of Pieday Friday!

MY GOAL THIS SUMMER: to make a pie a week (or almost every week, considering I’ll be out of town a few times during the summer). Since I don’t want to eat the entire pie myself (as delicious as they might be), I’m sharing them with my coworkers at the IU Auditorium and they are loving it.

I’m currently in love with rhubarb. Last week, I made a rhubarb pie at my parents’ house. It was good, not as good as my Great Aunt makes them, so I thought I’d give it another go! This time, with strawberry and I wanted to make it vegan!

Rhubarb is only in season for a very very very short period of time (right now!) so if you want to make this pie, I recommend getting on it right now! Stop whatever you’re doing and make this pie! It’s so worth it and I think making pie is relaxing!

Strawberry Rhubarb Pie

Adapted from Vegan Pie in the Sky


For the Crust

1-1/2 cups all purpose flour
2 Tablespoons sugar
1/2 teaspoon salt
1/2 cup cold margarine (like Earth Balance)
4 Tablespoons ice water
2 teaspoons apple cider vinegar

For the Filling

3 large stalks rhubarb, sliced 1/2 inch thick
4 cups fresh strawberries, sliced
2/3 cup sugar
4 Tablespoons all-purpose flour
1 Tablespoon lemon juice
pinch salt

For the Topping

1 cup all-purpose flour
1/3 cup light brown sugar
2 Tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/3 cup coconut oil, melted



For the Crust

Sift together flour, sugar, and salt. Using a pastry cutter (or your hands) cut in margarine. The dough should begin to form in crumbles.

In a glass measuring cup, stir together ice water and vinegar, then drizzle about a Tablespoon of the mixture into the flour. Mix lightly to moisten. Repeat by adding a second Tablespoon of the liquid and mixing. Add the final bit of the mixture and mix until a ball of dough forms.

Add a little more ice water if the dough does not come together.

Wrap the dough in plastic wrap and refrigerate for 1 hour.

For the Filling

In a large bowl, mix together all the filling ingredients. (That was easy.)


For the Topping

In a small mixing bowl, combine all powdered ingredients.

Drizzle in coconut oil. Using your fingers, swirl the mixture around until small crumbs begin to form. You should have mostly large crumbs, but some of the mixture will be finer grains as well.



When the crust is completely chilled, preheat oven to 425F.

With your pie pan ready, roll out the crust with a floured rolling pin on a floured surface. The dough should be about a foot in diameter and 1/4 of an inch thick.

Using a pizza cutter (or something of the sort), trim the edges so the dough makes a (somewhat) perfect circle.

Carefully lift the pie crust and place it in the pie pan with about an inch to 1-1/2 inches excess crust hanging over the edges. Press the dough down into the center of the pan and using your fingers, seal the edges. With the excess dough hanging over the edges, you can crimp the edges, or roll it in. I rolled the excess dough inward and used a butter knife to create a rope-like pattern.

Once the crust is assembled, fill the pie with the filling. Spread evenly.

Top with the topping mixture and spread evenly.

Cover with foil and cut 3 slits in the foil to allow the pie to ventilate. Cook for 20 minutes on the center rack of the oven. On the bottom rack, place a pizza pan or cookie sheet to catch any dripping filling.

Reduce heat to 350F. Remove foil. Continue baking for 35 minutes.

Once pie is finished cooking, allow to cool 1 hour. Refrigerate for at least 1 hour and serve cold.

Serve to friends, family, or IU Auditorium Staff. 🙂

Final Pie


Like I said before, I love rhubarb. I love the sourness of it, even though that’s what most people hate about it. For those of you who do hate the sourness of rhubarb, this pie is for you! The strawberries really sweeten everything up, the rhubarb is still flavorful, but not nearly as sour.

This pie crust is to die for. It’s spot on. Crispy on the edges with a little doughy, flakey-ness to it.

Finally, the topping. Who could argue with brown sugar, cinnamon, and coconut oil? It’s the perfect amount of sweet with a sandy texture to it.

All of my friends at the Auditorium are really looking forward to The Weekly Pie and I’m so excited to share it with them!


Although this was a fabulous dessert, the real deal is tomorrow! Check out The Virtual Vegan Potluck, my post airs at 8am!


7 thoughts on “Pieday Friday: Vegan Strawberry Rhubarb Pie

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  5. Pingback: Pieday Friday: Strawberry Hand Pies | The Hearty Herbivore

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