Equipment: Digital Scale (preferred), 9″ Pie Dish that holds at least 1.5 qts, Mixing Bowl, Measuring Spoons & Cups, Sturdy Spoon, Knife, Cutting Board, Cooling Rack, Foil or Pie Crust Protector, Baking Sheet (optional)

Before You Dive In – Prep: Please read!

• Prepare 1 batch of our GF Flaky or Tender pie crust recipes, makes both a top/bottom crust (or store purchased ready to bake GF crusts)
• Slice clean and dried rhubarb stalks
• Grind instant tapioca in a spice grinder or processor if granules are pearly
• Move oven rack to lower third position
• Preheat oven to 425 degrees Fahrenheit (220 C)
• Butter or apply non-stick spray to the pie dish (try our non-stick Goop)
• Make a pie crust shield if using (Here is a great tutorial to make your own, and we think it works better than purchased shields.)

Make Pie!

Step 1: Remove prepared pie dough disks from the refrigerator and let it sit on the counter for up to an hour. The dough should be soft enough to roll out, but stiff enough to provide a bit of resistance when pressed. Roll out each disk using a pie crust bag or between unbleached parchment or cling wrap to make your life easier! If the dough feels a bit tacky, lightly dust the rolling surface and surface of disk with flour. Roll dough about 1″ (2.5 cm) larger than the circumference of the outer rim of your pie dish. Do not remove rolled dough from bag or remove sheets of parchment. Place dough on rimless baking sheets and return to the refrigerator for 15 minutes. You can do this make-ahead step one day in advance.

Step 2: Remove bottom crust from the refrigerator and check for pliability. If it feels very stiff, allow it to sit for about 5-10 minutes to soften up. Gently remove the crust from the bag or parchment and place in the pie dish. Press the dough into place. Be mindful to press out any air pockets. Allow the edge to hang over or along the rim. Return the dish to the refrigerator until you are ready to fill. It does not need to be covered.

Step 3: Remove the top crust from the refrigerator. Set aside.

Step 4: In a large bowl, combine the rhubarb, 2 T of cane sugar, tapioca, and cardamom. Stir to combine and set aside.

Step 5: Remove the pie dish from the refrigerator and sprinkle 2 T of cane sugar evenly on the bottom of the crust. Pour the rhubarb mix into the dish, and smooth out. Dot the surface with diced, cold butter. Sprinkle the remaining 1/2 C sugar evenly over the top.

Step 6: Remove the top crust from the pie bag or parchment and place on the pie. Pinch the edges of the two crusts together – do not wet edges! Liquid prevents the edges from sealing. Press the edge into your desired shape using your fingers or edge cutting tool. If you use a tool, make sure the dough is cool enough. You may have to put the pie in the refrigerator for a few minutes. A tool does not work well with warm dough.

Step 7: Brush the cream onto the surface of the pie with a pastry brush. Sprinkle the 1 T of sugar evenly over the top. Cut vents into the surface and a small decorative hole in the middle. The hole lets you know if the middle of the pie is bubbly. Place a pie crust shield gently along the rim. Remember to remove the shield about 5 minutes before the pie is ready.

Step 8: Place the pie in a preheated 425 F/220 C oven on the lower third rack. Bake for 15 minutes. Reduce the heat to 350 F/177 C and continue to bake for 1 hour. The pie is ready when the middle is bubbly. This sign tells you that the tapioca has had enough time to do its job.

Step 9: Remove the pie from the oven and allow to cool on a wire rack. The filling will continue to firm up as it cools, and will actually be perfectly set the next day. Who can wait that long? Serve warm with ice cream on the side.

Enjoy!