Strawberry Rhubarb Pie (Vegan + Grain-Free)

With a crispy crust and juicy filling, this Strawberry Rhubarb Pie is a perfect warm-weather dessert! Vegan, Grain-Free, and made with only 8 ingredients.

My first memory of Strawberry Rhubarb pie dates back to my early childhood. I discovered some rhubarb in my grandma’s garden while visiting her on vacation, and off to the kitchen we went! 

While this variation of Strawberry Rhubarb Pie is very different from the one we made back then, I still think it’s just as delicious. With a soft, buttery crust and juicy filling (that perfectly balances tart and sweet), this recipe is a keeper! Plus it’s Vegan, Grain-Free, and made with only 8 wholesome ingredients.

First thing’s first – make your pie crust! I like to use my easy 3 ingredient Pie Crust recipe, but you can substitute it with another recipe ff your choosing. You’ll need two batches of dough – one for the bottom of the pie and one for the top. 

While your pie crust sets in the fridge, we’ll make our yummy Strawberry Rhubarb filling! Combine some fresh Strawberries, sliced Rhubarb, Maple Syrup, Vanilla, and Arrowroot Powder together in a large pot and let everything simmer down. Note: this pie filling is a little on the runny side. If you’d like yours to be thicker, add extra Arrowroot or let it cook down for a few more minutes.

Pour the fruity filling into your pre-cooked pie base, then cover with the final crust and pop that baby into the oven! I decided to cut out some fun shapes with a cookie cutter, but you can also place the entire dough sheet on top. Just don’t forget to poke a few holes in it with a fork to allow some liquid to escape!

After 30 or so minutes you’ll have a perfectly browned and juicy Strawberry Rhubarb pie ready to serve. Well, almost 😉 You do need to let it cool completely in order to let the filling thicken, but then after that it’s all yours!

I like to top my pie with a scoop of dairy-free ice cream. That really takes things back to my childhood.

A Few Final Thoughts:

• You could use frozen Strawberries for this recipe, but I find them to be slightly less sweet than fresh. They also hold more liquid in them, so you will need to simmer the pie filling for a few extra minutes.
• I have only tested this recipe with Maple Syrup, but I think another wet or dry sweetener would work here. (Ie: Agave, Coconut Sugar, Brown Sugar)
• If you’re looking for more plant based pie recipes, you’ll also love this Key Lime Pie, this No Bake Chocolate Raspberry Tart, and this Salted Caramel Apple Tart!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂

Strawberry Rhubarb Pie

Print Recipe

★★★★★

5 from 3 reviews

With a crispy crust and juicy filling, this Strawberry Rhubarb Pie is a perfect warm-weather dessert! Vegan, Grain-Free, and made with only 8 ingredients.

• Author: Caitlin Shoemaker
• Prep Time: 20 Minutes
• Cook Time: 40 Minutes
• Total Time: 1 hour
• Yield: 8 slices 1x
• Category: Dessert
• Method: Oven
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Crust:

• 2 batches of Easy Pie Crust (one pre-baked, one unbaked)
  

For the Filling:

• 18 oz fresh strawberries, chopped (1 ½ pints)
• 2 stalks of fresh rhubarb, sliced into ½” pieces
• ⅔ cup maple syrup
• 1 ½ tbsp arrowroot powder
• 1 tsp vanilla extract
• Pinch of pink himalayan salt

Instructions

1. Preheat the oven to 400F. Prepare the pie crust and pre-bake the bottom layer in a 9” glass pie tin.
2. In the meantime, prepare the pie filling. Add the Maple Syrup, Vanilla Extract and Arrowroot Powder to a large pot and whisk until well combined. Add the Strawberries and Rhubarb to the pot and bring everything to a boil over high heat. Once bubbling, reduce the heat to medium and simmer for 12-15 minutes, stirring the mixture frequently to ensure nothing burns or sticks to the pan. Set aside for 5-10 minutes to cool and thicken slightly.
3. Pour the pie filling into the pre-baked pie tin, then gently cover the pie mixture with the final layer of pie crust. Make sure to cut holes into the pie crust (or use a fork in a few places) to allow air and liquid to escape. Pinch the edges of the pie with your fingers or a fork, then bake in the middle rack of the oven for 25-27 minutes.
4. Transfer the pie to a baking rack and let cool completely before slicing and serving. Leftovers will keep in the fridge for up to one week.

Notes

• You can use any pie crust recipe you’d like for this recipe!
• I would not suggest replacing the Arrowroot Powder in this recipe with Cornstarch – it will not act the same way in the oven. You can replace it with All-Purpose Flour or Brown Rice Flour for similar results.
• Maple Syrup can be substituted with equal parts of another liquid or granulated sweeter, like Coconut Sugar. If you use a granulated sweetener the filling will be a little thicker!

Keywords: strawberry rhubarb pie, healthy strawberry rhubarb pie, grain free, vegan strawberry rhubarb pie, rhubarb recipes, vegan recipes with rhubarb, rhubarb dessert recipes, oil free pie

Want to save this Strawberry Rhubarb Pie for later? Pin the recipe to your Pinterest boards: