Oh My, It’s Rhubarb Pie

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The perfect dessert to celebrate springtime!



2 ½ cups white pastry flour
1 teaspoon sea salt
1 teaspoon cane sugar
½ cup chilled butter, cut into pieces
½ cup coconut oil (liquefied, not solid)
⅓ cup plus 1 tablespoon cold water
4 generous cups rhubarb cut into ½ inch pieces
¼ cup granulated quick cooking tapioca
1 cup unrefined cane sugar
¼ teaspoon sea salt
Zest of one orange
½ teaspoon cinnamon


First make the crust

  • Whisk flour, salt & sugar in bowl
  • Add butter pieces and coconut oil, blending them into flour mix using fingers or a fork.   Blend until dough becomes mealy.
  • Drizzle in the cold water.  Lightly knead the dough into a smooth ball.  To achieve a flaky crust, do not over mix the dough.
  • Chill dough for 10-20 minutes.

Pre-heat the oven to 450 degrees.

Then make the filling

  • Combine all the filling ingredients in a bowl.   Mix together.  Let sit for at least 20 minutes.
  • Remove the dough from the fridge.
  • Cut the dough in half, and gently roll it out into two large circles.
  • Line a 9” pie dish with one of the circles.
  • Pour the filling in.
  • Place the second circle on top.
  • Seal and flute the edges.  Make a few slits into the top of the crust.
  • Bake the pie on top of a cookie sheet, in a preheated (425°) oven for 10 minutes, then reduce the heat to 375°, and bake for an additional 30-40 minutes.
  • Cool and serve.
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