I don’t know about your dad, but my dad’s favorite dessert is pie. Scott likes pie, too, as does my father-in-law. For Father’s Day this year Katherine and I decided to feature Dairy-Free Rhubarb Pie. She makes this delicious pie year round with frozen rhubarb, but it is especially good right now when rhubarb is fresh.
Glazed Rhubarb Pie that’s Easily Dairy-Free and Delicious
Katherine makes this Rhubarb Pie with different crust recipes or sometimes with dairy-free store bought crust. Today we’re featuring an easy “push in” pie crust recipe that’s adapted from Family Feasts for $75 a Week and Go Dairy Free: The Guide and Cookbook.
The original pie crust recipes are meant for making an easy bottom crust in the pan. Katherine made an additional batch of crust in a separate bowl, then placed it in pieces on top of the pie for an easy “cobbled” top crust.
The rhubarb filling and pie glaze are adapted from the rhubarb pie recipe in The Fannie Farmer Cookbook. The glaze helps balance out the tartness of the rhubarb. If you don’t have enough rhubarb, you can add strawberries for a strawberry rhubarb pie.
Kids Can Cook Tips
Kids can mix and press in the bottom crust and piece together the top crust. This crust recipe will not become tough from over handling. Children can also learn knife skills chopping the rhubarb. Brushing on the glaze is a fun job, too. Just be careful of the hot pie pan.
Special Diet Notes: Dairy-Free Rhubarb Pie
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally nut-free, peanut-free, optionally soy-free, vegan, and vegetarian.
Dairy-Free Rhubarb Pie
Author: Katherine and Sarah Hatfield
Recipe type: Dessert
- 3 cups all-purpose flour, divided
- 4 tablespoons sugar, divided
- 2 teaspoons salt, divided
- 1 cup oil, divided (see Oil Note below)
- 4 tablespoons dairy-free milk beverage, divided
- 1¼ cups sugar
- ¼ cup flour
- ⅛ teaspoon salt
- 4 cups small rhubarb slices
- 2 tablespoons dairy-free buttery spread (we used Smart Balance)
- ½ cup powdered confectioners’ sugar
- 1 tablespoon water
- Place half the flour, sugar, and salt in a large pie pan, and whisk to combine.
- Place the remaining half of the flour, sugar, and salt in a medium bowl, and whisk to combine.
- Add half the oil and milk to each batch of flour mixture, and mix until soft dough forms.
- Evenly press the pie pan dough into the bottom and up the sides of the pan with your fingers.
- Press the pie crust mixture in the bowl into small, flat circles.
- Set aside while you make the filling.
- Preheat your oven to 425°F.
- In a large mixing bowl, whisk together the sugar, flour, and salt.
- Add the rhubarb pieces and toss until well combined.
- Pile the rhubarb filling into the pie crust.
- Dot the top with the dairy-free buttery spread.
- Place the pie dough circles on the pie, covering the top.
- Crimp the top and bottom pie crust edges together.
- Bake the pie for 10 minutes.
- Reduce the heat to 350°F and bake for another 30 to 40 minutes, or until the crust is browned.
- While the pie bakes, whisk together the powdered sugar and water in a small bowl to make a smooth glaze.
- Immediately after removing the pie from the oven, brush the top with the glaze.
High Altitude & Dry Climate Adjustment: If you are baking in a very dry climate or at high altitude (above 3000 feet) reduce the oil to ⅔ cup, and use ¼ cup + 2 tablespoons milk beverage, or as needed to get soft, workable dough.