Strawberry Rhubarb Pie

Is it supposed to be summer? Yes. Does it feel like summer right now in Seattle? No. So, I decided that if summer wasn't going to come to me, then I would conjure it with a tasty summer treat. I know making a pie seems like a really daunting task, which is why I avoid it most of the time and stick with things like cupcakes. But, the truth is that making a pie isn't as hard as it seems and once I get started I realize this and wonder why I don't do it more often (other than the fact that I would gain at least 50 pounds if we had pie in the house at all times).

I wish I could claim this recipe as my own, but I need to give credit where credit is due. The pie crust recipe is honestly the best vegan pie crust I've ever had and I found it on veganbaking.net. I'll put the recipe links at the end of my post so they're easy to find. I tend to like my pie crust very thin because I think it saves me a few calories and my favorite part of a pie is the filling anyway so that's what I really want to taste. This recipe is meant for a double crust, but I rolled it thin enough that I really could have made one covered pie with it and made the bottom crust for a second pie. It's all just personal preference.

Raw, but I still think it looks good!

As you can see, I also got lazy and didn't feel like making a lattice top so I just cut out little leaf-like shapes. If you don't already know how to do this, it's super easy. Roll out the dough inside the parchment paper according to the recipe instructions. Peel the top layer off and cut some shapes into it while it's laying flat. You may be able to do it once it's on the pie, but I feel like it would be really difficult. Once everything was in place I brushed the crust with a little olive oil and gave it a generous sprinkle of raw sugar for a little sweetness and crunch. Also, I didn't have plain vodka, which is what the recipe calls for, so I used passion fruit vodka. I was hoping that I'd stumbled across something completely revolutionary, but it really made absolutely no difference. So, use whatever you have and I don't think you'll ever taste it.


Yum!



The filling was incredibly easy, just a bit of chopping and mixing. Please follow the advice in the recipe and use a baking sheet under the pie plate. This gets really bubbly and juicy when it's cooking and I would have had a huge mess in the oven if nothing was there to catch it. If you can wait a few hours to cut into this, I would suggest it...but I couldn't. So do as I say and not as I do. Unless of couse you're following my lead and making this pie. Then, seriously, do it.

Happy baking, everyone!



The filling was bubbling out everywhere, but settled in after a while.



Pie filling: 

http://www.veganbaking.net/vegan-recipes/pies/strawberry-rhubarb-pie.html

Crust:

http://www.veganbaking.net/vegan-recipes/pies/flaky-pie-crust.html