Vegan Strawberry Rhubarb Streusel Pie

I make my pie in a bit of an odd way in order to keep the crust from getting soggy and allow the filling to be perfectly cooked, and that is to make the crust, blind bake it, cook the filling most of the way in the stove, then fill it and continue baking it just until the topping is browned. I find it turns out perfect this way.

For the bottom crust I made a classic butter crust with vegan butter, and I topped it off with a crunchy oat streusel! I used plenty of strawberries and rhubarb in the filling, and cooked it until it was jammy deliciousness, adding in a hint of vanilla.  I could not wait to try this pie, it smelled amazing while baking!

Once it was all cooled down and ready to eat, I cut myself a slice.  It was so incredibly good!  Tasting just like the strawberry rhubarb pie I remembered as a kid but even better!  The perfect balance of tart and sweet with the fruit in the filling, the crispy sweet topping and buttery crust the perfect partner for it!  This is so good served with some coconut milk ice cream or coconut whipped cream!  If you love rhubarb too, definitely give this Vegan Strawberry Rhubarb Streusel Pie a try!

Vegan Strawberry Rhubarb Streusel Pie

Makes one 9 inch pie

Crust:

• 1 1/2 cups organic whole wheat pastry flour
• 3 Tbsp granulated sugar
• 1/4 tsp sea salt
• 1/4 cup plus 2 Tbsp vegan butter (I used Earth Balance), chilled in its solid state cut into chunks
• about 6-12 Tbsp cold water

Filling:

• 3 cups rhubarb, sliced into 1 inch pieces
• 3 cups strawberries, quartered
• 1/4 cup plus 2 Tbsp granulated sugar
• 1/8 tsp sea salt
• 1/4 cup plus 2 Tbsp cornstarch dissolved in 3 Tbsp orange juice
• 1 tsp pure vanilla extract

Topping:

• 2/3 cup organic whole wheat pastry flour
• 3 Tbsp granulated sugar
• 1/2 tsp cinnamon
• 1/3 cup vegan butter, cut into chunks (I used Earth Balance)
• 3/4 cup rolled oats
• 1/4 tsp sea salt

Instructions:

1. Pre-heat the oven to 375F degrees.
2. To make the crust, in a large bowl, mix together flour, almond sugar, and sea salt. Cut in vegan butter with a pastry blender or 2 knives until it is in pea sized pieces. Mix in  just enough water to create a smooth dough that holds together but isn't too sticky. Add more water if needed, and knead slightly until a smooth dough is created. Roll out into a 10 inch circle on a sheet of slightly floured parchment paper, then use the paper to help you transfer it to an 9 inch pie dish.  Place parchment over it and fill with pie weights or dried beans.  Place in the oven and bake for 20 minutes.  Remove from the oven.
3. Meanwhile, to make the filling, combine the strawberries and rhubarb, sugar and sea salt in a large pan on the stove over medium heat, cover and cook for about 15 minutes, stirring every so often until the fruit is tender.  Add the cornstarch mixture slowly while stirring to incorporate it so it doesn't clump. Then add the vanilla extract, and stir, cooking until thickened.  Pour into the pie crust.
4. Meanwhile, to make the topping, mix all ingredients together with hands in a bowl until small clumps form.  Sprinkle over the filling, and place in the oven.  Bake for about 35 minutes until the topping is golden brown and crispy and filling is bubbling.
5. Remove from the oven to a wire rack.
6. Allow to cool completely before serving.