Classic Strawberry Rhubarb Pie

How lucky that strawberries and rhubarb ripen at the same time. This classic dessert is quite a treat.

Serving Size: 8

Yield: one 9″pie

Ingredients:

for the pie crust-makes 1 bottom and a lattice top:

• 1 & 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 & 1/2 tbs. baking powder
• 4-6 tbs. cold water
• 1/2 cup vegan margarine
• 2 tablespoons sugar

for the filling:

• 2 cups rhubarb, chopped
• 2 cups strawberries, hulled and sliced
• 1 & 1/4 cup sugar
• 4 tablespoons flour
• 1 teaspoon cardamom
• 1 teaspoon ground ginger
• 1/2 teaspoon salt

Directions:

For the pie crust:

1. In a large bowl or food processor, combine flour, salt, baking powder and sugar.
2. Cut margarine into the flour mixture until it looks like coarse meal.
3. Add the water a few tablespoons at a time.
4. Mix until it becomes a smooth dough.
5. Wrap dough and chill in refrigerator.
6. Divide the dough into 2 pieces, one slightly larger than the other.
7. Roll the larger pie out for the bottom of the pie and place in a pie pan.
8. Preheat the oven to 400 F / 204 C.
9. To make the filling, place the cut rhubarb and strawberries in a large bowl.
10. In a smaller bowl, combine the sugar, flour salt and spices, and pour the mixture over the fruit.
11. Gently mix the fruit to be evenly coated with the dry ingredients.
12. Place the fruit mixture in the pie shell.
13. Roll the other pie of dough out cut the strips to form the lattice and weave on top o the fruit to form the lattice top.
14. Bake in the oven for 35-40 minutes or until golden brown.
15. Remove from the oven and allow to col. he pie s quite juicy, cooling will allow to to solidify.
16. Serve warm, possibly topped with whipped soy cream or soy ice cream as desired.