Delightfully Tart Rhubarb Pie (gluten-free, refined sugar-free, vegan)

This pie was so wonderful, it completely satisfied my 11 year craving. It's a craving that started late one evening when I came home from ballet in 3rd grade to a tired mom. This loving, exhausted woman said I could have the best dinner ever, pie! For some reason, I haven't encountered rhubarb pie since, yet I have always had such fond memories of the dish. Thus, when I saw rhubarb was in season I was determined to recreate this nostalgic dinner. Also, since it is mother's day, and I'd rather not upset my momma's sensitive tummy I made it gluten-free. This pie was a hit with the whole family, sweet yet slightly tart and a surprisingly flaky crust, it pairs amazingly with homemade strawberry ice-cream. Tasty and satisfying, enjoy!

Crust
Ingredients:
-2 cups Namaste Gluten Free Flour
-1/2 cup coconut oil
-2 tbsps date-syrup/honey
-1/2 tsp almond/vanilla extract
-1/8th tsp salt
-1 tbsp baking powder
-7 tbsp ice water

Directions: Combine flour, salt, baking powder, extract and honey. Drizzle oil over dry mix a little at a time and blend with fork after each addition (2 or 3 rounds should do it.) The crust mix will have lots of coarse chunks in it at this point. Add ice water the same way, blending after each addition. Scoop out about half the mix and press with your fingers into the bottom and sides of pie pan. Roll/ flatten the remaining half between saran wrap and make cut outs with cookie cutters to top the pie with.

Filling
Ingredients:
-6 tbsp Namaste Gluten Free Flour
-2/3 cup date syrup/honey
-1 tsp cinnamon
-5 cups chopped rhubarb* (4-5 stalks)
-juice from half a lemon
-1 tbsp butter(or solid coconut oil for vegan)
*you can replace 1 cup of rhubarb for 1 cup of strawberries or 1/4 cup overnight chia seed jam

Directions:
1.Preheat oven to 450F
2.In a small bowl combine the flour, date syrup and cinnamon. In another bowl combine the rhubarb and lemon juice.
3. Spread half the flour mixture on the bottom of the pie crust.
4. Pour rhubarb into the pie crust and add the remaining flour blend
5. Place chunks of butter throughout pie.
6. Top with the crust cut out, cover with aluminum foil and place in the oven.
7. Bake for 15 minutes and reduce heat to 350F. Bake for 40-45 minutes. Uncover the pie for the last 20. Serve warm or cold.