Sometimes pie crust can be finicky.  When you’re trying to speed things along for maximum oven efficiency, it doesn’t seem worth it to get things perfect.  Both layers of crust stuck to the parchment paper when I was rolling them out.  No worries! Scrape it off and push it into the pie tin for the bottom crust.  For the top, crumble it over the top and sprinkle with pretty sugar.  This is a veganized version of rhubarb cream pie.  The misleading name just means the filling is extra thick and gooey, traditionally accomplished by the addition of an egg.

 

This recipe uses my old standby, Oil Pastry Crust.  You’ll need to make one recipe’s worth of that.  If you have it, add a little lemon peel to the flour for a little extra zing in your crust.

 

Filling Ingredients

 

2 bunches rhubarb, or enough to pile high in your pie pan once cleaned and chopped
about 1 cup sugar, to taste
1 tablespoon ground flax seed
1 tablespoon rice syrup
2 tablespoons flour
1 t freshly ground nutmeg
splash lemon juice or milk of your choice
(optional) a couple tablespoons of your favorite butter substitute

 

 

 

Preheat oven to 350° F.  In a large bowl, mix sugar, flax, rice syrup, flour, nutmeg and liquid until uniform.  Chop rhubarb and put into bowl with other filling ingredients.  Toss to coat.  Pour this mixture into bottom pie shell. It should be piled above the edge of the tin.   Dot rhubarb with butter substitute if using.  Cover with top layer of crust.  Poke holes in crust.  Put pie on rimmed cookie sheet to catch any overflow.  Bake in preheated oven for about an hour or until the crust looks done and you can smell rhubarb goodness.  You may need to cover with foil to prevent the crust from browning.  If you can stand it, let cool slightly before serving to let it set up a little.