Oh My, It’s Rhubarb Pie

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Ingredients:

First make the crust:

  • 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

Directions:

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

Pre-heat the oven to 450 degrees.

Ingredients:

Then make the filling:

  • 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

Directions:

  1. Combine all the filling ingredients in a bowl.   Mix together.  Let sit for at least 20 minutes.
  2. Remove the dough from the fridge.
  3. Cut the dough in half, and gently roll it out into two large circles.
  4. Line a 9” pie dish with one of the circles.
  5. Pour the filling in.
  6. Place the second circle on top.
  7. Seal and flute the edges.  Make a few slits into the top of the crust.
  8. 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.
  9. Cool and serve.
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