Prepare the Crust: Combine your flour and cold coconut oil in a bowl. Work the oil into the flour until it resembles coarse crumbs. Add ice-cold water one tablespoon at a time until the dough holds together. Roll it out and press it into your pie dish. Chill for 30 minutes.

Pre-bake (Optional but Recommended): For the crispest pie, blind bake the crust for 10 minutes at 375°F (190°C) using pie weights.

Macerate the Fruit: In a bowl, toss the chopped rhubarb and sliced strawberries with a tablespoon of maple syrup. Let them sit for 15 minutes.

Blend the Custard: Place the silken tofu, coconut milk, maple syrup, cornstarch, and vanilla into your blender. Process on high until creamy.

Assemble: Arrange the macerated fruit over the pre-baked crust. Pour the custard mixture slowly over the fruit.

Bake: Bake for 45 to 50 minutes until the edges are golden and the center has a slight jiggle.

Cool Completely: Let the pie cool at room temperature for at least two hours, then refrigerate for another two hours.