Rhubarb-Vanilla Bean Pie



For the Crust:

  • 3 cups all-purpose flour, divided
  • 2 teaspoons granulated sugar, divided
  • 1 teaspoon kosher salt, divided
  • 1 cup cold extra-virgin coconut oil, diced and divided in half
  • 1/41/3 cup ice water, divided
  • 1 large egg, beaten with a couple tablespoons of water (for brushing)
  • sanding sugar (optional)

For the Filling:

  • 3 pounds rhubarb, large dice
  • 3 vanilla beans
  • 1 1/2 cups granulated sugar
  • 1/2 cup all-purpose flour


  1. For the crust: Combine half of the flour, half the sugar, and half the salt in a large bowl. Add half the coconut oil and blend it into the flour mixture with a pastry cutter or your fingers until the pieces are the size of small peas.
  2. Add a couple tablespoons of ice water and work it into the flour mixture by scooping large handfuls of flour from the bottom of the bowl and squeezing it gently before letting it fall through your fingers back into the bowl. Keep doing this until the dough easily holds together when you squeeze it, adding more ice water a tablespoon at a time until the right consistency is reached.
  3. Form the dough into a ball and wrap in plastic wrap. Press down gently to make a disk, then place in the refrigerator and repeat with remaining dough ingredients. When you are finished you will have a top and bottom crust.
  4. To finish the pie: Heat oven to 425°F and arrange a rack on the bottom. Cover a baking sheet with foil and place this on the bottom rack in the oven while it is heating.
  5. Place rhubarb in a large bowl. Slice each vanilla bean in half lengthwise and scrape out all the seeds with the back of a pairing knife. Add seeds to the bowl along with the remaining filling ingredients and stir until the rhubarb is coated in the flour and sugar.
  6. On a lightly floured surface roll out one disk of dough until it is about 1/8-inch thick and about 12-inches wide. Line a 9 1/2-inch deep dish pie plate with the dough and press it firmly against the bottom and sides. Roll out the remaining disk of dough on the floured surface to the same size.
  7. Stir the filling once more to distribute the ingredients evenly then pour into the dough-lined pie plate. Cover with the second piece of dough and trim off any extra so only about a 1/2-inch is hanging off the sides. Crimp the edges to seal then cut a couple of slits on the top to let the steam escape. Brush the top crust with egg wash and generously sprinkle with sanding sugar or granulated sugar.
  8. Place pie on the heated baking sheet and bake for 15 minutes. Leaving pie in the oven, lower heat to 350°F and continue baking for 40-50 minutes or until the crust is a deep golden brown and the filling is bubbling. Let cool for at least 1 hour before serving. Pie is best eaten the day it is made but will keep, covered, in the refrigerator for up to 3 days—the bottom crust might get a little soggy.