8 tbsp vegetable shortening, cold and cut into ¼-inch cubes
8 tbsp vegan butter sticks, like Earth Balance, cold and cut into ¼-inch cubes
¼ cup powdered or confectioner's sugar
¼ tsp salt
For the filling:
5 cups thinly sliced rhubarb (slice lengthwise, into little rounds. I needed 5 longish stalks of rhubarb for 5 cups)
1 tbsp pure vanilla extract
1¼ cups turbinado sugar
¼ cup tapioca starch
To make the pie crust, place all the ingredients except water in a mixing bowl. Using a fork or a pie-cutter, cut the butter and shortening into the flour. You should have a coarse mixture with fairly large-- about pea-size-- pieces of butter and shortening in it.
Drizzle the water a little at a time into the flour and mix rapidly with a fork until the dough comes together. Be sure to keep all your ingredients as cold as possible.
Divide the dough into half and wrap each half tightly in plastic wrap. Shape each half into a disc with the palms of your hands as you wrap it. Refrigerate for at least 30 minutes to 2 hours.
To make the filling, place all the ingredients in a mixing bowl and mix thoroughly. Set aside for at least 15 minutes.
To roll out the pie crust, take one of the discs of dough from the refrigerator and roll into a disc large enough to fit into a 9-inch pie plate with some overhang.
Fit the dough into the pie plate, pressing the dough into the corners, and place in the refrigerator while you roll out the top crust.
Roll the other disc of dough into a circle that will fit on top of the pie plate with a slight overhang. Using a pizza cutter or a knife, cut the circle into long strips.
Pour the filling into the bottom crust, mixing one last time before you pour it in.
To form the lattice, place half the strips across the pie, at roughly ¾th-inch intervals. Fold back alternate strips and place a strip across those already in place. Unfold the alternate strips, fold back the remaining strips, and place another strip across the pie. Continue doing this until you've used up all the strips of dough.
Place the pie in a preheated 425-degree oven and bake 30 minutes. Then slide a baking sheet under the pie and continue baking for another 35 minutes or until the juices are bubbling through the lattice top.
Remove to a rack and cool the pie thoroughly before eating. This takes some time-- about 4-5 hours-- so be sure to plan accordingly and avoid the temptation to cut the pie before it has cooled.
Recipe by Holy Cow! at http://holycowvegan.net/2012/05/rhubarb-pie.html