Pies are my ultimate comfort food – sweet or savoury, they hit the spot every time. My dad and I would always recognise the smell of my mum’s freshly baked apple pie as soon as we walk through the door. The love for pies definitely runs in the family and whether it’s plum or apricot, spinach or tomato – we can never pick a favourite.
The classic strawberry-rhubarb combination is definitely one of the winner combos. Every year, as soon as rhubarb season is upon us I fall in love with this beautiful ingredient all over again. The tartness, paired with its subtle sweet flavour of summer, is just incredible. Bring that sunshine back into your kitchen!
Pastry
60g spelt flour
pinch of salt
1 tsp dried basil
20g cold vegan butter
2-3 tbsp cold water
Filling
90g strawberries
90g rhubarb
spritz of lemon juice
1 tbsp oats
2 tbsp ground almonds
Custard
80g silken tofu
10g coconut sugar
1/2 tsp vanilla paste
80ml oat milk
1/2 tsp baking powder
Perfect for a ⌀16cm, non-stick pie tin
- For the pie pastry combine the flour, salt and basil in a small bowl and add in the butter in chunks.
- Rub the butter into the flour with your fingers until it resembles bread crumb consistency.
- Add 2 tbsp of water and bring the dough together, adding more water if it seems too dry. Important: no kneading! Be gentle and patient while pressing the crumbs together – it will get there, trust me.
- Cover the pastry with a towel and place into the fridge to rest for 30mins.
- While the pastry is resting, wash and chop your strawberries and rhubarb into small pieces and transfer into a bowl.
- Squeeze over some lemon juice, mix and leave to the side to marinate.
- To make the custard, place the silken tofu, coconut sugar, vanilla paste, oat milk and baking powder into a blender (I use my trusty NutriBullet) and whizz until creamy. Leave to the side.
- Preheat the oven to 180°C.
- Lightly flour your work surface and roll out the chilled pastry until it generously fits the size of the tin.
- Carefully transfer it to the tin and lightly press the edges down. No worries if it breaks slightly, you can always cover up any cracks with some scraps. Make sure the pastry comes at least 3cm up the sides and lightly press it until you’re happy with the shape and all the holes are covered.
- Prick the bottom a few times with a fork.
- Place it into the hot oven for 8mins.
- In a small bowl, mix the oats and ground almonds.
- Take the pastry case out of the oven and sprinkle the oat-almond mixture over the bottom.
- Tumble out the fruit into the pastry case and distribute evenly.
- Carefully pour over the custard, making sure it doesn’t go over the edge.
- Place the pie back into the lower half of the oven for 25-30mins.
- Leave to cool on a wire rack. Share and enjoy!
Optional:
If you don’t have a blender, you can easily whisk the custard together by hand. Make sure to mash the tofu with the back of a fork before.
If your strawberries and rhubarb are particularly sour, feel free to sprinkle the pie with some icing sugar before tucking in.
If you prefer not to bake a vegan pie, keep the exact measurements and swap the vegan butter with normal butter, the silken tofu with 1 medium sized egg and the oat milk with cow’s milk.
What’s your favourite pie? Let me know below!