Jul 22 2011

Rhubarb-Strawberry Pie!!!!

Rhubarb_Strawberry_Pie

Last year we planted a rhubarb plant in the garden before realizing we wouldn’t be able to harvest it for 2 years. I regretted the decision at the time and almost took it out to make room for other plants (because it’s huge), but now it’s paying off!

This recipe is sweet, crisp, and delicious. The lemon gives it a refreshing summer quality that is amazing.

The crust is so fluffy, crispy, most people would be shocked that it’s vegan. We’re not of course because we know how great plant based meals are, but this is a great treat to make for doubters to show them that they can can be satisfied and bake great dishes without eggs or dairy.

Ingredients

Crust:

  • 2 cups all-purpose flour, plus additional flour as needed, up to 1/4 cup
  • 1/2 cup cake flour (recommended: Soft As Silk)
  • 3 teaspoons sifted powdered sugar
  • 1/2 cup butter-flavored shortening (recommended: Crisco)
  • 1/4 cup Earth Balance butter substitute
  • Pinch salt
  • Egg Replacer the equivalent of 1 egg (I like Ener-G)
  • 2 teaspoons vinegar
  • 1/4 cup ice cold water

Filling:

  • 2 1/2 cups chopped red rhubarb, fresh
  • 2 1/2 cups de-stemmed, washed and cut strawberries (in larger pieces)
  • 1 1/2 cups sugar
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 3 tablespoons Earth Balance butter replacement, cubed small
  • Egg replacer for 1 egg (Ener-G)
  • Large granule sugar

Crust Preparation:

Directions

Using 2 pastry blenders, blend the flours, sugar, shortening, Earth Balance and salt. Whisk the egg replacer, vinegar and water in a 2-cup measure and pour over the dry ingredients incorporating all the liquid without overworking the dough. Toss the additional flour over the ball of dough and chill if possible. Divide the dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place into a pie dish. Put dish in refrigerator to chill.

Preheat oven to 425 degrees F.

Filling Preparation:

Mix the rhubarb, strawberries, sugar, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust. Dot the top of the filling with the Earth Balance. Brush edges of pie crust with egg replacer wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Higher altitude will take 450 degrees F and 400 degrees F respectively. Also, you can use a pie bird for extra decor. Let cool before serving.

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