Dessert for 12

Rhubarb Vanilla Bean Pie

Name: Rhubarb Vanilla Bean Pie
Total time: 50 min
Yield: 12 servings
Cuisine: American
Ingredients: 3 cups all-purpose flour; 2 tsp granulated sugar; 1 tsp kosher salt; 1 cup cold extra-virgin coconut oil; 2/7 cup ice water; 1 large egg (optional); sanding sugar (optional); 3 lb rhubarb; 3 vanilla beans; 1 1/2 cups granulated sugar; 1/2 cup all-purpose flour

This pie combines tart rhubarb and vanilla in a flaky coconut-oil crust baked until golden and bubbling.

$1.61per serving $

50 minstart to table

12servings

American Vegetarian Dairy-free Budget Desserts Spring

Ingredients

3 cups all-purpose flour
2 tsp granulated sugar
1 tsp kosher salt
1 cup cold extra-virgin coconut oil
2/7 cup ice water
1 large egg (optional)
sanding sugar (optional)
3 lb rhubarb
3 vanilla beans
1 1/2 cups granulated sugar
1/2 cup all-purpose flour

Steps

Heat the oven to 425 F and place a 9-inch pie plate on a baking sheet.
Mix the flour, sugar, and salt, cut in the cold coconut oil, add ice water, and press the dough together.
Divide the dough, roll out both portions, and fit one into the pie plate.
Toss sliced rhubarb with vanilla bean seeds, sugar, and flour, then fill the crust and cover with the second crust.
Brush the top with beaten egg if using, sprinkle with sanding sugar if using, and cut several vents.
Bake at 425 F for 15 minutes, reduce the oven to 375 F, and bake 30 to 35 minutes until golden and bubbling.