I’ve been excited by and obsessed with strawberries recently. Especially local and organic ones. Strawberries are so fabulous for so many reasons. Here are a few:
Obviously these benefits aren’t limited to California strawberries. The Ontario strawberries I used in this pie are just as sweet and fabulous!
What goes better with sweet strawberries than the tartness of rhubarb?! Rhubarb also has many health benefits.
“5 ways rhubarb will boost your health
1. Rhubarb contains antioxidants like lycopene and anthocyanins, helping to fight off disease.
2. It apparently can help lower cholesterol, boosting your heart health.
3. Rhubarb stalks are a good source of fibre, benefiting your digestive health.
4. It contains vitamin K, an essential property that helps with blood clotting, protecting the bones and help fighting off liver and prostate cancer.
5. Rhubarb is also a good source of vitamin C (great for a healthy immune system), calcium, potassium and magnesium.” (Payne, 2011, Canadianliving.com)
So why not marry these two in a beautiful pie?!
Don’t mind if I do.
Strawberry Rhubarb Pie
(Filling recipe adapted from Bön Appetit retrieved from epicurious.com)
• 2 1/2 cups all-purpose flour
• 1 cup vegan margarine ( I used Earth balance)
• 1 tablespoon of sugar
• 1 teaspoon of salt
• 3–4 tablespoons of ice water (or more as needed)
• 3 1/2 cups of trimmed rhubarb sliced about a 1/2 inch thick
• 3 1/2 cups of strawberries, tops removed and halved
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1/4 cup cornstarch
• 1 teaspoon of cinnamon
• pinch of salt
• a few tablespoons of non-dairy milk for brushing on pie crust.
1. Crust: Whisk flour, salt, and sugar in a bowl. Add vegan margarine and begin to work margarine into the flour. Continue to cut the fat into the flour until the consistency resembles cornmeal.
2. Sprinkle in ice water tablespoon by tablespoon, mixing in with your fork (or you can use your hands!) until it forms a dough. Separate dough into two flat disks and wrap in plastic wrap. Chill for at least 30 minutes to an hour in the fridge.
3. Filling: Pre-heat oven to 400 degrees F. Mix all filling ingredients in a medium to large bowl.
4. Roll out one disk of dough on a lightly floured surface. Then transfer it to a lightly greased pie tin/dish. The dough should cover the tin/dish with a bit of overhang.
5. Pour your pie filling into the pie crust. Note: You may want to pour out excess liquid that collects in your pie filling before placing it in your crust.
6. Roll out second disk of dough and cover the filling. Fold the overhanging dough onto the top disk of dough and pinch with your fingers or press with the tines of a fork to make it look pretty.
7. Make four slits in the top of the pie to let steam escape during baking. Brush pie with some almond, soy, coconut or dairy-free milk of choice.
8. Place pie in the oven for 20 minutes. Then reduce heat to 350 degrees F and bake for 1 hour and 25 minutes. It may seem long but trust me it’s worth it!
Note: You may want to place a cookie sheet with tinfoil under your pie plate as the filling has been known to bubble over in the cooking process.