Best Vegan Strawberry Rhubarb Pie Recipe for Summer Delight

There’s something truly magical about the combination of strawberries and rhubarb in a pie. The sweet, juicy strawberries paired with the tart, crisp rhubarb create a flavor explosion that is both refreshing and comforting.

For those who follow a plant-based lifestyle, finding a delicious vegan strawberry rhubarb pie recipe can be a game-changer. This recipe delivers that classic homemade pie experience without any animal products, using simple, wholesome ingredients.

Whether you’re serving it for a family gathering, a picnic, or just a cozy dessert night, this pie will impress everyone at the table with its flaky crust and perfectly balanced filling.

Not only is this pie vegan, but it’s also easy to make from scratch, allowing you to customize sweetness and texture to your liking. Plus, it’s a great way to celebrate spring and summer harvests with fresh, seasonal produce.

Ready to dive into the best vegan strawberry rhubarb pie recipe? Let’s get baking!

Why You’ll Love This Recipe

This vegan strawberry rhubarb pie stands out for several reasons. First, it uses a tender, flaky crust made without butter or lard, yet still delivers that perfect buttery texture thanks to coconut oil and a touch of apple cider vinegar.

The filling is naturally sweetened with organic cane sugar and a hint of maple syrup, balancing the tartness of the rhubarb beautifully.

The recipe is straightforward and approachable, perfect for both experienced bakers and beginners. It uses pantry staples and fresh ingredients, making it easy to prepare without specialty items.

Additionally, this pie is completely free of dairy and eggs, making it suitable for anyone with dietary restrictions or preferences.

Lastly, the pie bakes to a golden finish with a gorgeous lattice top, making it not only delicious but also visually stunning—ideal for sharing on social media or impressing guests at your next brunch or potluck.

Ingredients

• For the crust:
• 2 ½ cups all-purpose flour
• 1 tsp salt
• 1 tbsp organic cane sugar
• ¾ cup refined coconut oil (solid, not melted)
• 5-7 tbsp ice-cold water
• 1 tsp apple cider vinegar
• For the filling:
• 3 cups fresh rhubarb, chopped into ½-inch pieces
• 3 cups fresh strawberries, hulled and halved
• ¾ cup organic cane sugar
• 2 tbsp maple syrup
• ¼ cup cornstarch
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• ½ tsp ground cinnamon
• Pinch of salt
• For finishing:
• 2 tbsp almond milk (or any plant milk), for brushing
• 1 tbsp turbinado sugar, for sprinkling

Equipment

• 9-inch pie dish
• Mixing bowls (large and medium)
• Rolling pin
• Measuring cups and spoons
• Pastry cutter or fork (optional, for mixing crust)
• Sharp knife
• Wire rack for cooling
• Baking sheet (optional, to place under pie for drips)
• Pastry brush

Instructions

1. Prepare the crust: In a large bowl, whisk together the flour, salt, and sugar. Add the solid coconut oil and use a pastry cutter or your fingers to cut it into the flour until the mixture resembles coarse crumbs.
2. Add wet ingredients: Mix the apple cider vinegar with 5 tablespoons of ice water. Slowly add this to the flour mixture, stirring gently with a fork until the dough begins to come together. If needed, add the remaining water tablespoon by tablespoon, just until the dough holds when pressed.
3. Form and chill dough: Divide the dough into two equal discs, wrap in plastic wrap, and refrigerate for at least 1 hour. This helps the dough rest and firms it up for rolling.
4. Prepare the filling: In a medium bowl, combine the rhubarb, strawberries, sugar, maple syrup, cornstarch, vanilla, lemon juice, cinnamon, and salt. Toss gently to coat all the fruit evenly. Let it sit while you roll out the dough.
5. Roll out the crust: On a lightly floured surface, roll one dough disc into a 12-inch circle. Carefully transfer it to the pie dish, pressing it into the bottom and sides. Trim any excess dough hanging over the edges.
6. Add the filling: Pour the strawberry rhubarb mixture into the crust and spread out evenly.
7. Make the lattice top: Roll out the second dough disc into another 12-inch circle. Cut into 1-inch wide strips. Lay half of the strips horizontally over the pie. Weave the remaining strips vertically, creating a lattice pattern. Trim and pinch edges to seal.
8. Brush and sprinkle: Using a pastry brush, lightly coat the lattice top with almond milk. Sprinkle the turbinado sugar evenly over the top for a beautiful sparkle and crunch.
9. Bake the pie: Place the pie on a baking sheet to catch any drips and bake at 400°F (200°C) for 20 minutes. Then reduce the heat to 350°F (175°C) and bake for another 35-40 minutes until the crust is golden and the filling is bubbling.
10. Cool completely: Let the pie cool on a wire rack for at least 3 hours before slicing. This allows the filling to set properly and makes for cleaner slices.

Tips & Variations

Tip: If fresh rhubarb isn’t available, frozen works well too—just thaw and drain excess liquid before mixing with strawberries.

Variation: Add a teaspoon of ground ginger or cardamom to the filling for a warm, spicy twist.

Gluten-free option: Substitute the all-purpose flour in the crust with a gluten-free baking blend and add 1 tsp xanthan gum for structure.

Sweetener swaps: Feel free to use coconut sugar instead of cane sugar for a deeper caramel flavor.

Nutrition Facts

Serving Suggestions

This vegan strawberry rhubarb pie is outstanding served warm or at room temperature. For an extra indulgence, add a scoop of your favorite vegan vanilla ice cream or a dollop of coconut whipped cream on the side.

Fresh mint leaves or a light dusting of powdered sugar also make beautiful garnishes.

Pair this pie with a cup of herbal tea or a chilled glass of sparkling water with lemon for a refreshing dessert experience. If you’re looking for other vegan dessert ideas, check out our Cinnamon Pecan Ice Cream Recipe or the luscious Chocolate Heaven Cake Recipe.

Conclusion

Making the best vegan strawberry rhubarb pie is easier than you might think, and the results are absolutely delightful. This recipe captures the essence of traditional strawberry rhubarb pie but is perfectly suited for a vegan diet, using plant-based ingredients without sacrificing taste or texture.

The flaky crust, the vibrant filling, and the beautiful lattice top make it a showstopper for any occasion.

Whether you’re a seasoned baker or just starting out, this pie will quickly become a favorite in your recipe collection. It’s a perfect way to celebrate the bounty of fresh spring and summer fruits while enjoying a wholesome, cruelty-free dessert.

Don’t forget to explore more recipes like our savory Clam Chowder San Francisco Recipe or the comforting Classico Sun Dried Tomato Alfredo Sauce Recipe for your next meal adventure!

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