For the pie crust:

1. Combine flour, sugar, salt and butter in a food processor and pule until crumbly. Add 1 tablespoon of water at a time until you get a soft dough.
2. Turn the dough out onto a well-floured surface and shape into a disk. Refrigerate for about 1 hour or overnight.
3. Preheat oven to 350 degrees F.
4. Again on a well floured surface, roll out the dough and fit to a mini-pie pan or a single pie dish. *Don't forget to save the dough scraps for the lattice topping.
5. Prick the bottom of the shell(s) with a fork and blind bake for about 5 minutes. Remove the pie shells and let cool while you prepare the filling.

For the filling:

1. In a small saucepan, boil down the strawberries, rhubarb, orange zest and juice, vanilla, sugar, and cornstarch. Stir occasionally until the fruit has boiled down and the mixture has thickened.
2. Fill each pie shell with the filling, then top the leftover dough pieces and create a lattice.
3. In a small cup whisk 1 egg and 1 tablespoon of water. Brush the tops of each lattice with the egg wash and sprinkle with raw sugar.
4. Bake the pies for about 30-35 minutes or until the crust is golden and the filling is bubbling through.

For the vegan whipped cream:

1. In a chilled metal bowl, beat the aquafaba, vanilla, cream of tartar and confectioner's sugar until stiff peaks form.
2. Serve a dollop on each pie with a sprinkle of cinnamon. Enjoy!