There is no better way to start summer vacation than with a fresh strawberry rhubarb pie! I could happily go with straight rhubarb, but the little ones in the house appreciated the sweetness of the strawberries.
It’s taken a few years, but our red rhubarb plant is finally producing some decent stalks. It’s quite fortuitous that rhubarb and local strawberries come into season at the same time, but this recipe works fine if you have to use strawberries flown in from California or sliced frozen strawberries.
Today I had some homemade crusts in the freezer, but you can use Pillsbury Refrigerated Pie Crusts or other safe crust too. If you need more instruction on how to make your own pie crust, I have more details at Dairy Free Pie Crust 101.
Serve this up with a big scoop of dairy-free vanilla ice cream!Print
- 1 recipe of Dairy-Free Pie Crust (below)
- 3 1/2 cups sliced rhubarb, 1/2 inch thick slices ( 1 1/2 pound bunch, untrimmed)
- 16 ounce package of strawberries, hulled and halved
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1/4 c. cornstarch
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- Make the dough first, then work on the filling while the dough chills in the refrigerator…unless you’re thinking, fresh pie is good enough for today, and you’re using a Pillsbury crust. Then just start making the filling while the crust warms up on your counter.
- Mix all the filling ingredients together and let them sit while you roll out the crust.
- Pre-heat oven to 400.
- Roll half the dough out and set in it the pie pan.
- Dump in the filling. Roll out the other half and cut into strips to make the little lattice top and crimp around the edges. I do a “cheaters lattice”, where the crust isn’t actually interwoven. The pieces are just lined up at an angle.
- Brush with water and sprinkle with sugar.
- Place the pie on a parchment-lined cookie sheet. The pie will bubble over, so be prepared.
- Bake for 20 minutes at 400, then decrease the heat to 350 and bake for another 1 hour and 20 minutes or so. If it starts to brown too quickly (and it will), place some foil over the whole pie loosely. The pie is done when it starts to bubble towards the center. If it is just bubbling at the edges, it is not done in the center, so keep baking.
- Cool before eating, it thickens as it cools.
If you’re new to pie crust, more detailed instructions are here: Dairy Free Pie Crust 101
- 3 cups flour
- 1 teaspoon salt
- 1 cup frozen shortening chopped (I put 1 cup of shortening in plastic wrap and flatten it down into a disk and freeze, then chop right before using)
- ½ cup ice water
- Measure the flour and salt into the bowl of a food processor and give it a few pulses to mix.
- Add half the shortening and pulse until there are no big pieces at all.
- Add the second half of the shortening and give it 6-8 pulses until the shortening pieces are small, about the size of a pea.
- Sprinkle the ice water on top and use a knife to gently swirl the water around the dough in food processor bowl.
- Pulse another 6-8 times until the crumbly dough comes together, but don’t overdo it.
- Dump the dough out onto the counter, divide into two pieces.
- Form into two disks, wrap in plastic wrap and chill for 30 minutes before rolling out.
- Freeze if you’re not going to use these for a few days. They store frozen for many months.
- 3 cups vanilla dairy-free creamer (about 1 1/2 pints)
- 20 regular sized marshmallows (about 1/2 bag)
- Put the marshmallows in a big microwave safe bowl (I have an 8 cup Pyrex that is perfect for this)
- Heat for 1-2 minutes, until soft and puffy.
- Whisk the soft marshmallows with 1/2 cup soy creamer until smooth. You may have to return the mixture to the microwave for another minute or so to get the marshmallows to fully melt into the creamer.
- Add the remaining 2 1/2 cups of creamer, sugar and oil. Whisk until smooth and the marshmallows are all melted.
- Cool the mixture down in the freezer or refrigerator before pouring into an ice cream maker to freeze. I have a Cuisinart that is wonderful.