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Strawberry-Rhubarb Pie
Ingredients
Crust
- 3 cups of flour
- 1 1/2 teaspoons of salt
- 1 1/4 cups vegan margarine or vegetable shortening
- 1/3 cup water or more as needed
Filling
- 1 1/4 pounds fresh or frozen rhubarb
- 1/3 pound fresh or frozen strawberries
- 3/4 cup sweetener of choice
- 1/3 cup of flour
- 1/4 teaspoon of salt
Instructions
- 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!
Notes
Nutrition
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