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VEGAN STRAWBERRY-RHUBARB PIE

BAKED LETTERING | STAY SEXY & DON'T GET MURDERED



One of my favorite OG illustrators, Lauren Hom, always says one of the best ways to find a passion project is to make a list of all your passions, hobbies, and little oddities that bring you joy and then combine them. I took that advice and ran with it, resulting in my new #BakedLettering series. In this series, I combine some of my favorite things in the world–lettering, vegan baking, and podcasts (especially the murdery ones) together to make these funky little food type designs. Here, I letter quotes from my favorite podcasts using the ingredients from my latest vegan baked goods. It’s less complicated than it sounds, I promise.

The first piece in the #BakedLettering series is an homage to one of my favorite podcasts, My Favorite Murder. If you’re into true crime, comedy, and lots of swearing you should absolutely give it a listen. Their signature sign off “Stay Sexy & Don’t Get Murdered” happens to be the quote that I chose to letter in this piece.



LET’S BAKE, SHALL WE?


Now let’s get in to the good stuff. The food. Because MFM goes into some pretty gruesome detail on these crimes, I thought it would only be fitting to represent the podcast with a blood red strawberry-rhubarb pie. It’s a little sweet and a little tart, which happens to be very symbolic of Georgia and Karen’s personalities. It’s also no accident that my favorite dessert was paired up with my favorite podcast. Hope you enjoy this recipe as much as I do.


WHAT YOU’LL NEED

  • About 3 cups chopped rhubarb (more or less depending on how tart you like it)

  • About 2 cups chopped strawberries

  • ⅓ cup brown sugar

  • ⅓ cup granulated sugar

  • ¼ cup cornstarch

  • Pinch of salt

  • 1 tsp vanilla

  • Juice from ½ of an orange

  • A few small pieces of cubed vegan butter

  • ½ cup non-dairy milk

  • Vegan pie crust recipe of your choice - Either frozen or homemade is fine. You do you, boo


LET’S DO THIS

  1. Prepare your pie crust. I know, I know I cheated a little bit and didn’t make my pie crust from scratch. I used a frozen one. But in all fairness, I was already dedicating a shit-ton of time on this project with the lettering alone. So maybe cut me some slack? But hey, if you decide to do homemade, good on you.

  2. Before you forget, go ahead and preheat that oven to 400° F

  3. Prepare your rhubarb and strawberries. I usually like to do a rough chop because I like to know I’ve got some fruit in there, know what I mean? However, for this particular project I chopped them up nice and tiny so that the jam would be easier to letter with.

  4. Making the filling is the easiest thing in the world. Just combine all of your ingredients except for the butter, non-dairy milk, and pie crust (obviously) in a big bowl and let that shit just sit for a while you wait for the oven to preheat.

  5. Once your oven is nice and hot, go ahead and add your filling to your empty pie crust. If you're extra fancy and decided to save some of the pie crust for a pretty lattice, go ahead and add that on top now. Bonus points for making a typographic design out of your lattice.

  6. Here’s where those small cubes of vegan butter come in. Place some cubes on top of parts where you can still see the filling. When it bakes, the butter will melt in and make that filling super rich and yummy.

  7. Before you pop this bad boy into the oven, go ahead and brush some of that non-dairy milk over top of your pie crust. This will help it achieve that nice golden brown color that you always see on tv. If you’re feeling extra boujee, you can sprinkle a little extra sugar on top.

  8. Now throw that sucker in the oven and pour yourself a drink because you’re like 95% done. Your going to bake for 20 minutes, then turn the heat down to 350° F. Set your timer and bake for another 15 minutes (trust me on the timer, no one likes dry pie.) Once those 15 minutes are up, cover the pie with aluminum foil to prevent the edges from browning too quickly and then bake for 10 more minutes.

  9. Once it’s done baking, let it cool for a few hours before serving to let the filling thicken up. And that's it. You did the thing! Dare I say it? I have to. ~Ahem.~ That was easy as pie.

If you enjoyed baking this recipe (or even just reading about it) let me know in the comments!

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marley@marleysoden.com

Greensboro, North Carolina