Classic Rhubarb Pie

Instructions

1. Start by preheating your oven to 200°C (400°F). You want it nice and hot for that perfect crust!
2. Grab your first batch of sweet vegan pie dough and roll it out on a lightly floured surface. Aim for a circle about 30cm (12 inches) in diameter. Carefully drape it over your 23cm (9-inch) pie dish, gently pressing it into the bottom and sides. Trim any excess hanging over the edges, but leave a bit of overhang for crimping later.
3. Pop the lined pie dish in the fridge while you prep the filling. This keeps the crust nice and cold, which is key for flakiness.
4. Now for the star of the show - the rhubarb! Wash your stalks and trim off any leaves (they're not edible). Cut the rhubarb into roughly 1cm (½ inch) pieces. You should end up with about 6 cups of chopped rhubarb.
5. In a large bowl, mix together your chopped rhubarb, sugar, cornstarch, and vanilla sugar. Give it a good stir to make sure everything's evenly coated. The sugar will start to draw out the rhubarb's juices - that's exactly what we want!
6. Take your pie crust out of the fridge and pour in the rhubarb mixture. Spread it out evenly, making a small mound in the center.
7. Time for the top crust! Roll out your second batch of dough, again aiming for about 30cm (12 inches) in diameter. You can either drape this whole over the pie for a classic look, or get creative and cut it into strips for a lattice top. If you go for the full coverage, don't forget to cut a few slits in the top to let steam escape.
8. Trim the edges of your top crust, then fold the overhang of the bottom crust up and over. Pinch it together to seal, then crimp the edges however you like - fork marks, fluted edges, whatever suits your fancy!
9. Optional but recommended: brush the top of your pie with a little plant milk and sprinkle with some extra sugar for a beautiful golden shine.
10. Place your pie on a baking sheet (trust me, this catches any spills and makes it easier to get in and out of the oven). Bake for about 20 minutes at 200°C (400°F), then lower the temperature to 180°C (350°F) and bake for another 35-40 minutes. You're looking for a golden brown crust and bubbling filling.
11. Here's the hardest part - waiting! Let your pie cool on a wire rack for at least an hour before slicing. This gives the filling time to set up a bit.
12. Serve your rhubarb pie warm or at room temperature. It's fantastic on its own, but a scoop of vegan vanilla ice cream takes it to the next level. Enjoy!