Rhubarb and Strawberry Pie

Pin It

Take a sunny spring day in the English countryside and roll it up into a dessert and you’ve got this fruity vegan Rhubarb and Strawberry Pie with a crisp shortcrust pastry.  The jammy filling is a blend of deliciously sweet fresh strawberries and tangy rhubarb that is complimented perfectly with homemade vegan shortcrust pastry that is kept crisp with a secret ingredient!

Serve this springtime beauty hot or cold with a generous scoop of dairy free vanilla ice cream – one to be enjoyed in the garden on a sunny evening!

A top down photo of a round strawberry and rhubarb pie with lattice top, sat on a wooden table top with a grey napkin and fresh strawberries to decorate

This sunny Rhubarb and Strawberry Pie is:






Dairy and egg free

With a beautifully crisp pastry

I have no doubt that you will LOVE this recipe – be sure to tag me on Instagram when you make it @aveganvisit 🙂

A wooden table top holding a rhubarb and strawberry pie with two plates dished up with vegan ice cream on top and fresh strawberries and rhubarb sticks on the table

The Video Recipe:

The Written Recipe:

Rhubarb & Strawberry Pie sq

Rhubarb and Strawberry Pie

A fruity Rhubarb & Strawberry Pie with a crisp, sweet shortcrust pastry. The jammy filling is a blend of deliciously sweet fresh strawberries and tangy rhubarb that is complimented perfectly with homemade vegan shortcrust pastry that is kept crisp with a secret ingredient!
5 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: British
Prep: 35 minutes
Cook: 50 minutes
Total: 1 hour 45 minutes
Serves: 6 people
Calories: 373kcal
Author: Tara


For the filling:

  • 250 g fresh strawberries (sliced)
  • 250 g fresh rhubarb (sliced)
  • 100 g demerara sugar
  • 1 tsp vanilla extract
  • 15 g cornflour
  • 2 tbsp water

For the pastry:

  • 160 g plain flour
  • 50 g icing sugar
  • 10 g ground almonds (*see notes)
  • 50 g coconut oil (cold - solid not liquid)
  • 50 g dairy free margarine
  • 1 tbsp water (cold)

For glazing:

  • 20 ml almond milk
  • 20 g demerara sugar


To make the filling:

  • Add the strawberries, rhubarb, sugar and vanilla to a saucepan and stir together.
    250 g fresh strawberries, 250 g fresh rhubarb, 100 g demerara sugar, 1 tsp vanilla extract
  • Simmer for around 15 minutes until the fruit has broken down and any liquid released during cooking has reduced by at least 1/2 and the mixture has stewed and thickened.
  • Mix together the cornflour and 2 tbsp water to form a paste and then add it to the saucepan. Heat until the mixture has thickened (about 2 minutes) and then set the mixture aside to cool completely.
    15 g cornflour, 2 tbsp water

To make the pastry:

  • Add all of the pastry ingredients, except the water, to a food processor and blitz until the mixture resembles breadcrumbs.  It’s best to use a food processor to ensure that all of the coconut oil has been combined and there are no large lumps remaining.
    160 g plain flour, 50 g icing sugar, 10 g ground almonds, 50 g coconut oil, 50 g dairy free margarine
  • Add 1 tbsp cold water and blitz again briefly. Take a small handful of the mixture and squeeze it together in your hand - if the mixture comes together into a ball then it’s ready, if not add another tsp of water and blitz again before testing once more.
    1 tbsp water
  • Remove the mixture from the food processor, bring together into two balls (approximately 1/3 of the mix in one and 2/3 in the other), wrap and refrigerate for 20 minutes.

To make the pie:

  • Preheat the oven to 200°C fan (220°C conventional / 425°F / gas mark 7).
  • Once the pastry has chilled, transfer the larger ball of dough to a lightly floured smooth surface. Wet your hands lightly with cold water and knead the dough briefly for a few seconds to make it easier to roll out. (**see notes)
  • Roll the dough out to around 1/4cm (1/8") thick. Place your pie dish upside down on top of the rolled out pastry and cut a border around 4cm (2") wider than the pie dish.
  • Roll the dough around your rolling pin and use it to transfer the pastry to the pie dish. If you’ve had any mishaps along the way don’t worry, this pastry is very forgiving - just patch it up as necessary, using spare pastry to fill any holes.
  • Leave a slight overhang around the edge to attach your lid/lattice to. I used a 19cm (7") glass pie dish which I dusted lightly with flour before adding my pastry.
  • Pop the pastry case in the fridge whilst you prepare your lattice.
  • Take the small ball of pastry out of the fridge and roll it out on a lightly floured smooth surface. Cut strips to form your lattice - these can be differing widths or the same, whatever you prefer.***
  • Take your pastry case out of the fridge, add your cold filling (it must be completely cold), place your lattice strips on top and pinch the edges together to join it to the overhang from the pastry base. You can crimp the excess pastry around the edge or trim it a little to neaten it up.
  • Brush the lattice with dairy free milk and sprinkle it with Demerara sugar.
    20 ml almond milk, 20 g demerara sugar
  • Bake for around 50-60 minutes until the pastry is golden and the filling is bubbling. If you’ve used a glass dish you should be able to see that the pastry underneath has coloured.



Vegan / Dairy Free / Egg Free
* The ground almonds give the pastry a gorgeous crisp texture so I really recommend including them, however if you are nut free you can omit them you just may need to use slightly less water to bind the pastry.
** The coconut oil in the pastry (along with the ground almonds) will make it beautifully crisp and delicious once baked but it can also make the pastry a little crumbly when it is straight out of the fridge. I recommend wetting your hands lightly with cold water and massaging the dough for a few seconds to bring it back together. You can then go ahead and roll out your pastry.
*** If you’re feeling creative and you would like to make a pastry plait to go around the edge of your pie I recommend making an additional 1/2 batch of pastry but excluding the ground almonds and substituting the coconut oil for additional margarine. This will make a pastry that is less crisp on baking but more pliable for plaiting and shaping.
Recipe inspired by:  England, UK
Please check the allergens on the ingredients you purchase before use. The allergen information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use.  Nutritional values are estimated.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.


Calories: 373kcal | Carbohydrates: 56g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Sodium: 62mg | Fiber: 3g | Sugar: 31g | Net Carbohydrates: 53g
Have you tried this recipe?Tag @aveganvisit on Instagram or hashtag it #aveganvisit!


Hi, I’m Tara! I’m taking you on a trip around the world in vegan cuisine and bringing the world’s most delicious dishes to your kitchen.