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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...Read More »


Servings

12 Mini Pies

Total time

40 minutes

Courses

Dessert


Ingredients

  • strawberry Rhubarb Filling:
  • 2 cups rhubarb, sliced into small pieces
  • 2 cups strawberries (sliced)
  • ½ cup brown sugar
  • ½ cup white sugar
  • 2 tbs cornstarch
  • 1 tbs lemon juice
  • ¼ tsp cinnamon
  • frozen peas
  • pie Crust:
  • 2½ cups all-purpose flour
  • ¾ cup coconut oil (solid)
  • ½ tsp salt
  • 4 tbs water, ice cold
  • frozen peas
  • topping:
  • 1 tbs dairy free milk
  • 1 tbs sugar mixed with 1/4-1/2 tsp cinnamon


Method

  1. Pie Filling:
  2. In a saucepan over medium heat combine all pie filling ingredients
  3. Allow the ingredients to cook together, stirring frequently for around 8-10 minutes
  4. When your filling reaches a low boil, reduce the heat and continue to cook for a few more minutes
  5. Remove from heat and set aside until needed
  6. Pie Crust:
  7. Preheat oven to 425 °F
  8. Grease a 12 cavity muffin tin very well and set aside
  9. In a large bowl, combine flour and salt and stir together
  10. Add solid* coconut oil to flour. Cut the oil into the flour using a pastry cutter or two forks
  11. 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**)
  12. Turn dough out onto well floured surface and roll out to a thickness of about 5mm
  13. 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
  14. Use the scraps to gently reform the dough and roll out again
  15. Using a heart cookie cutter (as I did) or another other shape you'd like, cut out 12 shapes to cover the pies
  16. Take your 12 circles and gently roll them out to flatten a bit
  17. 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
  18. Divide the pie filling between all 12 cavities, and cover each pie with a heart (or other) shaped crust
  19. Brush the tops of the pies with some dairy free milk and sprinkle with cinnamon sugar
  20. Bake in preheated oven for 16-19 minutes, or until the tops are firm and the edges are beginning to brown
  21. Allow to cool in pan before removing
  22. Serve warm or cold, with coconut whip cream, dairy free ice cream or just by themselves!
  23. Enjoy!

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