The dream team combination of strawberry and rhubarb come together in these amazing vegan mini pies! Delicious filling and simple coconut oil crust make this classic dessert irresistible!
Okay – I know I am a little late to the strawberry rhubarb game. But better late than never though, right? I have been fiending to make something strawberry rhubarbish for a long while now. For some reason though, it has continually been pushed back to “next week”.. then the next week, and the next. The fact that I haven’t been able to find rhubarb hasn’t really been helpful either. But finally, friends, finally – I found me some ‘barb!
Not in a grocery store either – straight out the damn ground from a friend’s backyard! I never realized that picking your own produce right out the earth is SOO satisfying. And as soon as I found some, I started seeing it in all the grocery stores. Go figure, right? But anyways, you know we gotta do it right and make a good old strawberry rhubarb pie. But not just a regular ol’ pie – mini pies! You know how I love my grab and go, perfectly portioned desserts like my *shameless plug* Vegan Double Chocolate Mini Muffins or my Mini Vegan Chocolate Cakes!
So here we are, mid-August bringing back a blast of spring. I can already feel summer coming to an end with all the back to school things everywhere and the impending arrival of pumpkin flavoured everything. I figure we might as well get as much spring/summer flavours in while we still can! Whose with me!?
These mini pies are made with an easy coconut oil crust (very similar to the one I used in my Vegan Cherry Pop-Tarts recipe), and baked in a muffin tin for the perfectly sized little pie. The filling is pure and simple strawberry rhubarb goodness. There’s really not much to it! These are sooo gooood topped with some coconut whipped cream or vegan ice cream. Trust, friends. It is deee-frickin-licious.
So, in ode to Spring/Summer ’17, lets make some pie shall we?
- Strawberry Rhubarb Filling:
- 2 cups rhubarb, sliced into small pieces
- 2 cups strawberries, sliced
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 2 tbs cornstarch
- 1 tbs lemon juice
- 1/4 tsp cinnamon
- Pie Crust:
- 2 1/2 cups all-purpose flour
- 3/4 cup coconut oil, solid
- 1/2 tsp salt
- 4-8 tbs water, ice cold
- 1 tbs dairy free milk
- 1 tbs sugar mixed with 1/4-1/2 tsp cinnamon
- Pie Filling:
- In a saucepan over medium heat combine all pie filling ingredients
- Allow the ingredients to cook together, stirring frequently for around 8-10 minutes
- When your filling reaches a low boil, reduce the heat and continue to cook for a few more minutes
- Remove from heat and set aside until needed
- Pie Crust:
- Preheat oven to 425 °F
- Grease a 12 cavity muffin tin very well and set aside
- In a large bowl, combine flour and salt and stir together
- Add solid* coconut oil to flour. Cut the oil into the flour using a pastry cutter or two forks
- Add in ice cold water 1 tbs at a time, and stir together until the mixture forms a dough (take care not to over mix**)
- Turn dough out onto well floured surface and roll out to a thickness of about 5mm
- Using a round cookie cutter of 2.5 - 3" diameter (or the edges of a small bowl/cup) cut 12 circles out of the dough and set aside
- Use the scraps to gently reform the dough and roll out again
- Using a heart cookie cutter (as I did) or another other shape you'd like, cut out 12 shapes to cover the pies
- Take your 12 circles and gently roll them out to flatten a bit
- Gently place the circles into the cavities of your muffin tin. You can let the edges of the crusts curl in the cavity or you can press the edges into the sides to smooth them out
- Divide the pie filling between all 12 cavities, and cover each pie with a heart (or other) shaped crust
- Brush the tops of the pies with some dairy free milk and sprinkle with cinnamon sugar
- Bake in preheated oven for 16-19 minutes, or until the tops are firm and the edges are beginning to brown
- Allow to cool in pan before removing
- Serve warm or cold, with coconut whip cream, dairy free ice cream or just by themselves!
*Your coconut oil NEEDS to be solid. If it is too soft or liquidy, place it in the fridge until it is completely solid **Coconut oil pie crust is not the easiest to work with and it's not as pliable as traditional butter based pie crusts. Try to handle as little and gently as possible to avoid warming up the coconut oil with your hands. The goal isn't a perfectly smooth crust, so don't worry!
If you make this recipe, snap a pic and use the hashtag #sweetlikecocoa and tag me @sweetlikecocoablog on Instagram, I love seeing the deliciousness you guys come up with!