Rhubarb and strawberry pie

For a long time, I was under the impression that pies are somewhat complicated and time-consuming to make. Turns out I was completely wrong on that one! This strawberry and rhubarb pie is very easy to make and it’s delicious, especially when served with some coconut whipped “cream”.

Rhubarb and strawberry pie 600x450 Rhubarb and strawberry pie

Rhubarb and strawberry pie


Pie Crust (makes enough for the bottom and top)

  • 2 1/2 cups whole wheat pastry flour
  • 1/4 teaspoon salt
  • 7 tablespoons of very cold coconut oil
  • 1/2 cup soy milk


  • 1 cup chopped rhubarb
  • 1 cup chopped strawberries
  • 1 1/2 tablespoons of kudzu or arrowroot
  • 1/4 cup honey


  1. Heat oven to 400F / 205C.
  2. Mix salt and flour
  3. Add in coconut oil and mix until oil chunks are about pea-sized.
  4. Mix in soy milk.
  5. Add very cold water while mixer is running until dough is the right texture (probably less than a cup).
  6. Roll dough into a ball, cover with foil and freeze for thirty minutes.
  7. Mix pie filling ingredients together in a bowl.
  8. Take dough out of freezer and split in half.
  9. Roll out one piece into a circle on a floured surface. When big enough, wrap it loosely around the rolling pin to transfer it into the pie plate. Shape it into the bottom of the pie plate.
  10. Add filling.
  11. Roll out the other piece of dough the same way as the first one and put it on top of the filling. Squish the edge of the top and bottom pieces together so they are sealed, and put a few slice marks in the top of the dough to let steam out.
  12. Bake for 45 minutes or so.



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