Strawberry-Rhubarb-Peach Pie with Flaky Pie Crust Recipe

Looking for an easy Strawberry-Rhubarb-Peach Pie with Flaky Pie Crust recipe? Learn how to make Strawberry-Rhubarb-Peach Pie with Flaky Pie Crust using healthy ingredients.


Submitted by soxgreen

Makes 8 servings



from Vegan with a Vengeance and The Joy of Vegan Baking: Ah, the bounties of spring. This is an obvious pie to make when the farmers' market is overflowing with luscious strawberries, juicy peaches, and tart rhubarb. Dough: You can halve this recipe if you need only a single pie crust, but because dough freezes so well, it's almost easier to make this double batch and freeze half for later use.

Recipe Ingredients for Strawberry-Rhubarb-Peach Pie with Flaky Pie Crust

2 c strawberries, slice 1/4 inch thick
1 c peaches, pitted, peeled, and slice 12 inch thick
2 c rhubarb stalks, slice 1/2 inch thick
1/3 c sugar
1/4 tsp ground cardamom
1/2 tsp ground cinnamon
2 tbsp arrowroot powder
1/4 c maple syrup
2 1/2 c unbleached all-purpose flour
1 tsp sugar
1/2 tsp salt
1/2 c vegetable shortening
1/2 c nondairy butter
1/3 cup ice water

Recipe Directions for Strawberry-Rhubarb-Peach Pie with Flaky Pie Crust

  1. Flaky Pie Crust:

  2. Note: This can be made by hand or using a food processor, and I recommend the latter. However, make sure you don't overprocess the ingredients, which could make for a tough and inedible crust. Follow the directions as I have written them, and you should have no problems.

  3. Prior to beginning, make sure all the ingredients are cold. I usually stick everything in the freezer for 30 minutes prior to preparing my dough. When I say everything, I mean everything: the flour, the shortening, the butter, and of course the water, measuring out more the 1/3 cup (90 ml) just in case I need a little extra. I also cut the shortening and butter up into 1/2-inch (1.3-cm) chunks prior to freezing it, so I have to fuss with it as little as possible once it's frozen. You want the fat to stay as cold as possible.

  4. Combine the flour, sugar, and salt in a food processor and process for 10 seconds. Scatter the (already cut up) shortening over the dry ingredients, and pulse in 1- to 2-second bursts until most of the fat is the size of peas. With the machine turned off, slowly drizzle the ice water over the top. Pulse until no dry patches remain and the dough begins to clump into small balls.

  5. Try to press the dough together with your fingers. If it does not hold together, sprinkly on a bit more ice water, and pulse again. Don't allow the dough to gather into a single mass during processing. You want the dough to hold together, but you're not making bread or pizza dough, in which case you want a smooth, high-gluten dough. for flaky pie crust, you want it to hold together, but you don't want a smooth mass of dough. It should look rather rough.

  6. Divide the dough in half, press each half into a round flat disk, and wrap tightly in plastic. Refrigerate for at least 30 minutes and up to several days before rolling. The dough can also be tightly wrapped and frozen for up to 6 months. Thaw completely before rolling.

  7. The secret to rolling out pastry dough is that you're not rolling it! It's more like you're using the rolling pin to press it out from the middle so it naturally extends outward.

  8. Start by clearing a large work surface, as you will need a lot of room. You can roll dough on a pastry board or directly on a clean countertop. If the dough has been chilled for longer than 30 minutes, let it stand at room temperature until it feels pliable enough to roll.

  9. Four the work surface. (Excessive fouring may toughen the dough, but you don't want the dough to stick to the work surface, so try to find a happy medium.) Place the dough in the center of the floured surface and flour the dough as well. (I also often sprinkle my rolling pin with some flour.) With uniform pressure on the pin, roll the dough from the center out in all directions, stopping just short of the edge. To keep the dough in a circular shape, each stroke should be made in the opposite direction from the one that preceded it. You can do this by rotating the dough itself rather than by moving the pin. Periodically, make sure the dough isn't sticking to the work surface by sliding your hand (or a pastry scraper) beneath it and sprinkling some flour on the counter, if necessary.

  10. Don't worry if you see cracks and splits; all of these can be easily mended by just pushing the dough together with your fingers. If a split reopens, your dough may be too dry. Dab the edges of the splite with cold water to "glue" it together.

  11. Roll the dough 3 to 4 inches (7.5 to 10 cm) wider than your pan so you will have plenty of dough for covering the entire pan and for creating a rim. (Place your pan upside down in the center of the dough to calculate the width.)

  12. To transfer the dough, roll it loosely around the pin, center the pin over the pan, and then unroll the dough. You can also just fold the dough in half or in quarters, place it in the pan, and unfold it to cover the pan. Patch any holes or cracks with dough scraps by first lightly moistening the scraps with cold water. When the dough completely covers the pan, trim the edges with scissors, leaving an overhang of 1/4 inch (2 cm) all around the sides of the pan.

  13. To relax the dough and avoid shrinkage, chill the crust for 30 minutes before baking. (You can chill it for up to 24 hours. You may also freeze the crust. Follow the instructions for whatever pie you're making.

  14. Pie Filling:

  15. Divide the pie crust dough in slightly unequal halves and roll out each crust into a disk onto parchment paper. The smaller crust should be the diameter of the top of your baking pan; the larger one should be a few inches wider to allow for the pan's depth plus a 1/2-inch overhang all around. Chill until ready to use.

  16. Preheat over to 425 degree F.

  17. Line a 9-inch pie pan with the larger disk of pastry dough, allowing 1/2 inch of crust to hang over the edges of the pan.

  18. Place the fruit and rhubarb in a mixing bowl and add the sugar and spices, mixing to distribute the sugar. Sprinkle in the tapioca starch, mix to incorporate, then add the maple syrup and mix again. Transfer to the pastry-lined pie pan.

  19. Take the top crust and place it face down on top of the pie; peel back the parchment paper. Fold the overhanging bottom crust back over the edges of the top crust and crimp the pastry together with your thumb and forefinger. Bake for 20 minutes, then reduce the heat to 350 degrees F and bake for 25 to 30 minutes, or until the crust is golden and the juices are bubbling; let cool for a few hours before serving.

Categories

Fruits, Dessert, Bake, Vegetarian

Nutrition Facts
Serving Size 184.8g
Amount Per Serving
Calories
449
Calories from Fat
220
% Daily Value*
Total Fat
24.4g
38%
Saturated Fat
8.5g
43%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
269mg
11%
Potassium
247mg
7%
Total Carbohydrates
53.4g
18%
Dietary Fiber
2.8g
11%
Sugars
18.7g
Protein
4.8g
Vitamin A 12% Vitamin C 42%
Calcium 5% Iron 12%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C+
  Good points
  • No cholesterol
  •   Bad points
  • High in sugar
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