Rhubarb Pie

Recipe by Elizabeth K. Stout, Upper Arlington, Ohio

First Place 3101 Pie Division, Class No. 6, 2016 | Baking Temperature: 400 degrees | Baking Time: 35 minutes | Yield: 1 pie

Ingredients:

Crust:

• 2 ½ C. flour
• 1 t salt
• 1 stick butter
• 5 T coconut oil, at room temp
• ¼ C. ice cold water
• 1 T cider vinegar

Filling:

• 4 C. rhubarb cut into chunks
• 2 C. sugar
• 6 T flour
• 1 T instant tapioca
• 1 T butter
• 1 t sugar (to decorate)

Egg wash:

• 1 egg yolk
• 1 T water

Instructions:

• Stir the flour and salt together in a large bowl. Add the butter and coconut oil, cut in with a pastry blender
• Add the water and cider vinegar and bring the dough together with your fingers
• Divide the dough in half. Shape the dough into flat discs, wrap each disc in plastic, and refrigerate for at least 1 hour
• Preheat oven to 400°F. Remove 1 disc of dough from refrigerator and allow to come to room temperature. Roll out and set in pie pan.
• Remove second disc of dough from refrigerator and allow to come to room temperature
• Mix together 2 C. sugar, flour and tapioca. Mix in rhubarb
• Pout into the bottom pie shell and dot with 1 T butter
• Roll out the second pie dough disc. Cut vent holes and place over pie pan. Remove excess dough and crimp edges
• Brush top pie crust with egg wash. Sprinkle top with sugar
• Bake in lower half of oven for 35 minutes