Sunday, June 28, 2009

Rustic Vegan Strawberry Rhubarb Pie















Looking for any excuse to use my new food processor yesterday, I decided to make some pie pastry. My husband, in a moment of extreme rhubarb-cravingness, had bought a large amount of rhubarb at the local market the other day. We also had some fresh strawberries on hand, so my vegan strawberry-rhubarb pie was born!

Vegan pie pastry (easiest-ever!)
Ingredients:
2 1/4 cups unbleached all-purpose flour
1/4 tsp salt
1/2 cup sunflower oil
1/3 cup non-dairy milk (I used soy)

Method:
Place flour and salt in the large bowl of a food processor with the chopping (S) blade and pulse a few times to combine. Add the oil and pulse until the mixture resembles large crumbs. Add the soy milk slowly through the feeder tube and pulse until the mixture starts to clump together. Add a little bit of water if the mixture is still too crumbly. You may also need to scrape down the sides of the bowl and re-pulse. Scoop up a handful of dough and see if it easily forms a ball, neither too sticky nor too crumbly. When you have the desired consistency, empty the dough onto a floured surface, form into two balls, wrap in plastic and put in the fridge for 30 minutes before rolling it out.

This recipe only uses half the dough, so you can freeze the other ball of dough and use for another recipe or double the pie ingredients and have two pies!



















While the dough chills in the fridge, the ingredients for the pie can be prepped and ready to go.

Pie Filling:
Ingredients:
2 cups sliced fresh strawberries
2 cups sliced rhubarb (into about 1/2 inch pieces
3/4 cup sugar
1/4 cup flour
1/2 tsp cinnamon

Method:
Combine ingredients in a large bowl and set aside.

Crumb Topping:
Ingredients:
1/2 cup whole wheat flour
1/2 cup packed brown sugar
3 T sunflower oil

Method:
In a medium bowl, combine the flour, brown sugar and oil and mix until fully combined and mixture resembles large crumbs.

Assembly of Pie
Method:
Roll out the dough on a floured surface, flipping over and re-flouring every time you double its size. When dough is the size of the pie plate, roll it onto the rolling pin and then unroll over the top of the pie plate.

Place the pie filling onto the pastry and top with the crumb mixture, pressing down gently. Fold over the edges of the pastry, making a rustic-looking tart or use your favorite edging style.

Bake in a pre-heated 375F oven for about 45 minutes, checking at regular intervals after 30 minutes. Pie is done when the fruit filling is bubbling and the edges of the pastry and crumb topping are a light golden brown.

13 comments:

  1. That pie looks really fantastic! And I love your strawberry pic - it looks like summer :)

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  2. This looks awesome, and a great recipe :) thanks for sharing, 'll have to try it soon

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  3. Hello, I stumbled across this via google and I must say it's delicious! I loved using a crumble instead of making a top from dough.
    My pie turned out well, and some rhubarb connoisseurs really enjoyed it as well!

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  4. I'm so glad you liked it! I, too, love that it's like a pie and a crumble all in one! :-)

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  5. wow pretty awesome, i thought it was goodbye rhubarb pie forever! not anymore for this vegan :)

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  6. YUMYUMYUMYUM...I used to work at a British Pub and the owner made the best strawberry rubharb pie, (not vegan) with I don't wanna know how many pounds of butter! I haven't had it since, but now I can try it at home!!!! YUMYUMYUM

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  8. These recipes are so yumm and easy to prepare. Thanks a lot for sharing it and keep on posting the drooling recipes.

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