Ginger Rhubarb Pie
One of the very first signs of spring on the farm is Rhubarb. Last year we had the crew dig up the old and tired Rhubarb and transplant it to another field. It did wonders for the plants and they've really come back to life. We're harvesting it by the crate-load and making lots of pie. The fresh grated ginger really compliments the tangy rhubarb. Here's our recipe for vegan Rhubarb pie using Farmer Don's super-easy oil crust:Crust:
2 cups flour
1/4 tsp salt
1/2 cup vegetable oil
1/3 cup cold water
Mix the flour and salt in the medium bowl. Make a well in the center of the flour mixture. Add the oil and water. Stir until just barely mixed. Divide in two. Roll out between two pieces of waxed or parchment paper. Tips: Don't stir or mix the dough much at all. The more you mix it, the less-flaky your crust will be! Corn oil makes the flakiest crust, but canola oil works well too. For a larger pie you can 1 1/2 times the recipe: 3 cups flour, 1/3 tsp salt, 3/4 c. oil and 1/2 c. water.
Rhubarb Filling:
6 cups washed and sliced Rhubarb
1 1/2 cups sugar
4 Tablespoons Cornstarch
1 t (or more) fresh grated ginger (optional)
Mix together all of the ingredients and place in prepared pie shell. Cover with top crust. Crimp around edges. Poke wholes in the top of the crust.
Bake in a pre-heated 425 degree oven for 20 minutes. Lower oven temperature to 350 and bake for 25-30 more minutes or until bubbling. Let cool for several hours before serving.
