Strawberry Rhubarb Pie

The whole reason I started this website in the first place is because I LOVE desserts and other comfort foods and refuse to believe that I should have to give them up completely to live a healthy lifestyle. That’s why I started coming up with my own, healthier versions of these recipes. Strawberry Rhubarb Pie is one of those desserts that I refuse to give up. Life is just way too short.

Pie with ice cream is one of my favorite things and warm Strawberry Rhubarb Pie in the summertime with ice cream slowly melting on the side literally can’t be beat.

Don’t be intimidated by having to make your own pie crust. It’s so simple and this dough is super easy to work with. Plus, by making your own at home you’re able to eliminate a lot of unhealthy crap that tends to be in the store-bought crusts.

Using coconut oil instead of butter in the crust makes this pie dairy-free and vegan, and adds a dose of healthy fats to your diet. The filling is refined sugar-free, using coconut sugar and maple syrup to sweeten.

Annnnddddd…. If you want that melty ice cream to go with it but want to stick with the dairy-free/vegan trend, top it with my Vanilla Coconut Cashew Ice Cream.

Leave me a rating below and let me know what you think!

Strawberry Rhubarb Pie

: 8
: 40 min
: 1 hr 30 min
: 2 hr 10 min
: medium

NUTRITION FACTS: (per serving) Calories: 402 Total Fat: 20g Saturated Fat: 17g Polyunsaturated Fat: 0.0g Monounsaturated Fat: 0.0g Cholesterol: 0.0g Sodium: 124mg Potassium: 98mg Total Carbohydrate: 52g Dietary Fiber: 6g Sugars: 25g Protein: 5.0g

  • For the crust:
  • 2 cups white whole wheat flour
  • ½ tsp sea salt
  • ⅔ cup coconut oil
  • 8-12 tbsp ice cold water
  • For the filling:
  • 3 cups frozen rhubarb, thawed
  • 3.5 cups frozen strawberries, thawed
  • ½ cup coconut sugar
  • ¼ cup maple syrup
  • ¼ cup cornstarch
  • ½ tsp lemon zest
  • 1 tsp lemon juice
  • ½ tsp ground cinnamon
  • 1 pinch sea salt
  • 1 tsp vanilla extract
  • Step 1 Preheat oven to 350 degrees F.
  • Step 2 Start by making the crust. In a large bowl, mix the flour and salt together. Add the coconut oil, one spoonful at a time, taking a fork to cut it into the flour mixture. It should still be dry with small chunks of coconut oil when you’re done.
  • Step 3 Next add the ice cold water, 2 tablespoons at a time, gently mixing between each addition. Continue to add cold water until it begins to come together and form a dough.
  • Step 4 Use your hands to gently knead the dough in the bowl and gather any loose bits of flour. Transfer to a well-floured surface and form into a disc.
  • Step 5 Sprinkle flour on the top of the dough and using a rolling pin, roll out in a circle until about ⅛ inch thick.
  • Step 6 Once it’s at the desired thickness, gently drape one end of the dough over your rolling pin and roll it ¾ of the way up, carefully pick it up and unroll it over your pie dish. It’s forgiving so if it cracks, grab a spare piece and patch it up.
  • Step 7 After forming it to your pie dish, cut away the excess overhang and place in the refrigerator (along with excess dough) until ready to pour in the filling.
  • Step 8 To make the filling: Mix all ingredients together in a bowl and then pour into pie crust.
  • Step 9 To make lattice topping, roll out the excess dough into a rectangle and cut into strips. Lay them across the top of your pie filling, weaving them under and over one another. Cut off the excess ends of the strips and take a fork to press down the edges of the pie crust.
  • Step 10 Bake for 75-95 minutes until filling is bubbling and crust is golden brown.
  • Step 11 Allow to cool for at least 15-20 minutes. If you want the juices to thicken, allow to cool more.
  • Step 12 Serve with a generous scoop of my Vanilla Coconut Cashew Ice Cream.

Crust adapted from: Minimalist Baker’s Coconut Oil Pie Crust




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