Archive for the ‘pie’ Tag

Strawberry Rhubarb Pie   Leave a comment


I had the wonderful opportunity to hang out in Portland, OR last week. I had a great time and brought back some amazing produce procured from the Portland State University farmer’s market. Yes, you can get 5 pints of strawberries and good amount of rhubard through airport security.


Kitchen scale
5-cup food processor
pie tin
mixing bowls
measuring cups (dry and liquid)
plastic wrap
Cooling Rack
Electric beater or stand mixer


90 g wheat pastry flour (about 3/4c)
90 g whole wheat flour (about 3/4 cups)
1 ml salt (about 1/4 tsp)
Some good shakes of cinnamon
A few shakes of nutmeg (about 1/3 the amount of cinnamon)
90 g coconut oil (just more than 3 ounces, or just less than 1/2 c) – must be SOLID, so put in fridge for a few hours if necessary
100 ml water (very, very cold water)

350 g rhubarb (4 extra large stalks)
700 g strawberries (between 2 – 3 pints)
30 ml arrowroot powder (2 tbs) (for a thicker pie double this amount, it was a tad runny after 3 hours cooling in the fridge)
55 g sugar (just more than 1/4 cup, add more if strawberries are tart)
Some good shakes cinnamon
A few shakes nutmeg (about 1/3 the amount of cinnamon)
20-25 ml lemon juice (I used one lemon juice ice cube, which is a 2/3 full cell in an ice cube tray), use less or omit if you do not like tart pies

Cream from 403 ml (13.6 oz) can of coconut milk
15 ml brown rice syrup
Few good shakes cinnamon

For the crust:

  • Pulse flour, salt, and spices in food processor until combined (I used a 5-cup food processor)
  • Add oil and continue to pulse until no large chunks of coconut remain (just smaller than a dime is where I drew the line)
  • Add the water in two batches through the pour spout, pouring slowly while the machine is on
  • Let the processor run for a minute and you should have a big dough ball
  • Wrap in plastic wrap and refrigerate 1 hour

For the filling:

  • Wash, cut and weigh the rhubarb and strawberries, put off to the side in a bowl
  • Add arrowroot, sugar, spices, and lemon juice to large mixing bowl and mix well
  • Add fruit to the bowl and mix well


  • Preheat oven to 215 degrees C (420 degrees F)
  • Roll out pie crust and add to pie plate
  • Add filling to pie
  • Cook pie in heated oven for 15 minutes
  • Turn heat down to 202 degrees C (395 degrees F) and cook for 35 more minutes
  • Remove from oven when crust is slightly browned and let cool on a cooling rack for 30 minutes
  • Let cool in fridge for at least 2 hours

To make the topping:

  • Remove the coconut milk can from the refrigerator, do not tilt or shake, keep upright
  • Remove the top of the can and skim the cream off the top out the can (reserve the water for smoothies, drinking, etc)
  • Add coconut cream, brown rice syrup, and spices to the stand mixer bowl and whip on high 5 minutes, or add to mixing bowl and beat with an electric beater for 5 minutes
  • Eat or refrigerate for a thicker consistency 

Yum! Eat and share!