Strawberry Rhubarb Pie (vegan)

Ingredients*:

2 1/4 cups all-purpose flour

1 teaspoon salt

1/2 cup vegetable oil

6 tablespoons coconut milk

5 medium stalks rhubarb, cut into 1 1/2-inch pieces

1 1/2 cups sliced fresh strawberries

1 1/2 cups white sugar

3 1/2 tablespoons tapioca

1 pinch salt

1 1/2 teaspoons ground nutmeg

Directions:

To make crust**: In a large bowl, combine flour and salt. Place the 1/2 cup oil in a 1 cup sized measuring cup and top with the 6 tablespoons of coconut milk. DO NOT MIX! Pour oil and coconut milk over flour and blend with a fork or by hand until it forms a ball of dough. Divide dough into 2 balls and place one ball on a sheet of waxed paper. Top with another sheet of waxed paper and roll out to fit your pie plate. Repeat with remaining ball of dough. Peel top paper off of one crust and flip fought into pie plate. Peel off paper and press dough in. Save remaining dough for top crust.

Preheat oven to 425 F (22o C).

To make filling: Mix the rhubarb, strawberries, sugar, tapioca, salt, and nutmeg until the fruit is well-coated. Pour filling into the crust and dot with butter. Cover with top crust, seal edges, and cut three 1-inch slits in top of crust.

Bake pie at 425 F (220 C) for 20 minutes. Reduce temperature to 375 F (190 C) and bake for an additional 20 minutes. Remove from oven when crust is cooked through, with a golden glint. Allow pie to cool before cutting.

*Altered version of All Recipe's Strawberry Rhubarb Pie.

**I recommend multiplying crust ingredients by 1.5 to truly have enough for a crust.