Recipes

by Tabatha Buessing

This vegan strawberry rhubarb has the perfect sweet and tart filling baked inside a buttery crust! 🥧🍓🍃

Pie Crust Ingredients:
• 2 ½ cup all-purpose flour
• 1 tbsp sugar
• 1 tsp salt
• 10 tbsp non-dairy butter
• ½ cup coconut oil, chilled
• 3-5 tablespoon ice water

Strawberry Rhubarb filling:
• 3 cups sliced strawberries
• 3 cups sliced rhubarb 5-6 stalks
• ½ cup granulated sugar
• ¼ cup cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 1 scp of Creamy Vanilla Superfood Protein
• 2 tbsp vegan butter
• 2 tbsp non-dairy milk

Directions:
1. Start by making your pie crust. Spray a 9" pie pan with cooking spray.  
2. In a small bowl, combine the flour, protein, sugar, and salt. Cut the butter and coconut oil in small pieces - about 1 tablespoon in size - and add to the dry ingredients. Using your hands or a pastry cutter, press the butter and coconut oil into the flour until the fats are evenly distributed and the dough resembles small pea-size pieces.
3. Dribble 1 tablespoon of ice water over the flour mixer and kneed together with your hands.
4. When you have the right consistency, wrap the dough in plastic wrap and refrigerate for at least 30 minutes. When the dough is firm, divide into half and roll out each half onto a piece of floured parchment paper until your dough is about ⅛" thick.Place the top crust in the refrigerator to chill.
5. Placing your hand underneath the parchment paper, gently flip one of the pie crusts into the pie pan. Place in the refrigerator and let chill while making the filling.
6. Preheat the oven to 400F.
7. Slice your strawberries and rhubarb. Place them in a large bowl and toss them with sugar, cornstarch, lemon juice, salt, and vanilla. When they are thoroughly coated, transfer to bottom crust, mounding the top. Dot with butter. 
8. Bake for 25 minutes. Reduce the oven to 350F and bake an additional 25 minutes until the crust is golden brown and filling is bubbling up.  
9. Remove from the oven and let cool completely at room temperature before serving.

Serve with coconut whipped cream or non-dairy ice cream.