Rhubarb Pie With Vanilla, Strawberries and Lemon Balm

READY IN: 3hrs 45mins
YIELD: 1 9" pie




  • In a large bowl, combine the rhubarb with ¼ cup sugar, cinnamon and lemon balm. Cover and let stand 2-3 hours.
  • Drain the juice and set aside.
  • Heat the oven to 425°F.
  • Combine the flours, baking powder and salt in a bowl.
  • Cut in the shortening and tallow until the mixture resembles coarse meal.
  • Sprinkle in the water, a tablespoon at a time, stirring with a fork until blended.
  • Divide into two balls, one about ⅔ of the mass, the other the remaining third.
  • Wrap the smaller ball in plastic and set aside.
  • Roll out the larger ball to about 11” in diameter and place in a 9” pie pan, pressing it into place.
  • Sprinkle bottom with raw sugar and place in the fridge.
  • Add the jam and vanilla to the rhubarb mixture.
  • Whisk together the remaining sugar and tapioca flour and fold through the rhubarb mixture until thoroughly incorporated.
  • Roll out the top crust and cut to make a pattern / lattice (if you want a solid top, you’ll need to multiply the crust recipe by 1.5).
  • Place the top crust over the rhubarb and place pie on a cookie sheet. Brush with egg wash or milk if desired.
  • Bake for 15 minutes, then reduce the heat to 350F bake 30 minutes longer.