Rhubarb Berry Pie
I still have some frozen strawberries that we picked fresh last summer so I tossed them into the filling along with some raspberries. It felt a little strange to be making rhubarb pie with snow on the ground but it was just what we needed to bring back Spring!
Servings: 8 servings
Ingredients
- Crust
- 1 Cup white whole-wheat flour I use King Arthur brand
- 1/2 Cup all purpose flour
- 8 Tbs cold vegan shortening
- 1 tsp apple cider vinegar
- 4-8 Tbs ice water
- Filling
- 4 large fat rhubarb stalks
- 1 cup strawberries
- Handful of raspberries about 1/3 cup
- 1 tsp Meyer lemon zest regular lemon is fine
- Seeds from 1 vanilla bean or 1 Tbs vanilla extract
- 1 Cup maple syrup I use grade B
- 4 Tbs arrowroot powder
- 1/4 tsp nutmeg
- Soymilk and sugar for brushing over crust
Instructions
- For the crust
- Whisk flours in a large bowl.
- Cut cold shortening into flour using hands, pastry cutter or two knives until it is in pea-sized bits.
- Using a fork stir in gently the vinegar and water 1 Tbs at a time until the dough comes together. You don't want it to be too wet. Form dough into a ball and flatten into a disk.
- On a well-floured surface, roll out dough to about a 1/4" thick circle. Carefully drape dough over rolling pin and transfer to a pie plate or baking vessel of your choice and let dough hang over the edges (should be about 1-2").
- For the filling
- Peel and cut rhubarb into 1/2" slices.
- Toss everything in a large bowl until evenly incorporated.
- Spoon filling into pie dough. Fold overhanging dough up over the filling overlapping as needed.
- Brush dough with soymilk (nut milk works) and sprinkle with rapadura sugar (or sugar of your choice).
- Place pie on a foil-lined baking sheet (to collect juice drippings should they occur). Place in a 425-degree F. preheated oven and bake for 30 minutes.
- Lower temp to 375 and bake for 20-30 minutes more. Juices should be bubbling and crust should be golden brown.
- Let cool on rack for 1/2 hour.
- Serve with vanilla ice cream. Enjoy!