- Servings : 8
- Prep Time : 20m
- Cook Time : 45m
- Ready In : 1:05 h
- 3 Cups Flour (Crust)
- 1.5 tsp Salt (Crust)
- 1 1/4 Cup Vegan Margarine or Vegetable Shortening (Crust)
- 1/3 Cup Water (more may be needed) (Crust)
- 1 1/4 lb Fresh or Frozen Rhubarb (Filling)
- 1/3 lb Fresh or Frozen Strawberries (Filling)
- 3/4 Cup Sweetener of Your Choice (Filling)
- 1/3 Cup Flour (Filling)
- 1/4 tsp Salt (Filling)
Pre-heat your oven to 375. If you are using fresh strawberries and rhubarb, slice into small pieces and place in a small mixing bowl.
Add in the sweetener, flour, salt and mix. Set in aside.
In another larger mixing bowl, sift the flour and salt together. Using your fingers add in the margarine or shortening (using margarine will give your crust a better flavor, but shortening will give it a flakier feel).
Add in the water and kneed together until you have a nice consistency. You may need to add more water if it is too floury.
Pull out 2/3 of the dough. Using a rolling pin (or wine bottle if you're in a pinch) roll out the dough and place in a 9 inch pie crust.
Using your fingers, make little rivets in the crust to give it that classic feel and add the filling into the pie. Be sure not to over fill!
Take the rest of the dough and roll out. Using a butter knife, cut into 6 strips (see above). Place the strips over the pie, making a criss cross pattern (also see above).
Bake for 45 minutes or until the crust is browned. Let stand for about 15 minutes and serve. Tastes great with some non-dairy ice cream!