Dairy-Free Rhubarb Pie
Prep time
Cook time
Total time
If it's easier for you, you can mix all of the pie crust ingredients in one bowl, and divide them in half - using half for the bottom crust and half for the topping. Mixing them separately seems to be easier and more fun for my kids.
Recipe type: Dessert
Cuisine: American
Serves: 8 to 12 servings
Dairy-Free Double Pie Crust
  • 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
Rhubarb Pie Filling & Glaze
  • 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
Dairy-Free Double Pie Crust
  1. Place half the flour, sugar, and salt in a large pie pan, and whisk to combine.
  2. Place the remaining half of the flour, sugar, and salt in a medium bowl, and whisk to combine.
  3. Add half the oil and milk to each batch of flour mixture, and mix until soft dough forms.
  4. Evenly press the pie pan dough into the bottom and up the sides of the pan with your fingers.
  5. Press the pie crust mixture in the bowl into small, flat circles.
  6. Set aside while you make the filling.
Rhubarb Pie Filling & Glaze
  1. Preheat your oven to 425°F.
  2. In a large mixing bowl, whisk together the sugar, flour, and salt.
  3. Add the rhubarb pieces and toss until well combined.
  4. Pile the rhubarb filling into the pie crust.
  5. Dot the top with the dairy-free buttery spread.
  6. Place the pie dough circles on the pie, covering the top.
  7. Crimp the top and bottom pie crust edges together.
  8. Bake the pie for 10 minutes.
  9. Reduce the heat to 350°F and bake for another 30 to 40 minutes, or until the crust is browned.
  10. While the pie bakes, whisk together the powdered sugar and water in a small bowl to make a smooth glaze.
  11. Immediately after removing the pie from the oven, brush the top with the glaze.
Oil Note: Sarah uses vegetable oil, but you can use your favorite baking oil.

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.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-rhubarb-pie