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Chai spices and tart rhubarb in my first pie on healthy seasonal recipes. It is made with creamy light yogurt filling thickened with gelatin. Don’t worry it isn’t hard.

light rhubarb chai cream pie | healthyseasonalrecipes.com

Today I have an interruption in the regularly scheduled program (also known as salad month) to bring you my Recipe Redux post. Our theme this month is recipes with tea in them. Randomly, I had been working on this recipe for a few weeks when I found out what the theme for May was. So I have been saving it for the 22nd, like a good little Reduxer. If you are yearning for more salads you can see the ones I’ve posted here. And here is another one that I developed for Cabot recently, that will be perfect with the beautiful spring arugula that is in the market these days. I will have some more salads next week too.

light rhubarb chai cream pie from healthyseasonalrecipes.com

Oh I am so excited, this rhubarb pie is a good one! I have many unrelated-to-pie rants I want to share with you today, but I also have a lot to say about pie, and I have NEVER POSTED ONE BEFORE (what the what?!!!) So I want to talk about pies and technique for a wee bit.

 

Lets talk about crust first. Because I am me and I have to sneak whole-grains into practically every baking recipe, you’re surely not surprised to see the whole-wheat pastry flour in this crust. But the real thing I want to mention about the ingredients in the crust is the canola oil. {Sidenote, if you’re sketched out about GMOs like I am, be sure to use an organic canola oil. We have locally made non-GMO canola here in Vermont now, from Full Sun and it is incredible. It is bright yellow and has wonderful mild flavor.} SO, sorry back to the crust, first I cut in the butter (using the slacker method- aka the food-processor method.) But I only call for 4 tablespoons, again not a surprise that I go light on that. Then I have you add the canola in and pulse it into the mixture. Doing that makes it so you can get away with using less butter, but you still get some nice buttery taste, and shortening of the gluten from the butter. Ice water of course, blah blah blah.

 

The next thing(s) I want to say about the crust I’ll do with the the help of my camera (and my friend Ellen) so I can show you what I am talking about. {Thank you Ellen!}

how to make a pie crust on healthy seasonal recipes

Chill the pie crust before working with it to solidify the butter, and to allow the gluten to relax. Use only a small amount of flour on your work surface to prevent the crust from sticking.

rolling out a pie crust on healthy seasonal recipes

Roll out the pie dough, working from the center and rotating the crust often to make sure it is even. Roll the crust wider than the pie plate.

transfer crust to the pie dish

To move the crust more easily, use a bench scraper to free it up from the work surface. Then fold it in half or quarters to lift it gently into the pie plate. Then unfold it into the plate.

it's okay if the edges are ragged

It’s totally okay if it looks like a total dog at this point. You can fix it by tearing off the bigger pieces that hang off the sides. Just adhere them and tuck them under the parts where the crust isn’t hanging over as much. Don’t throw any away or it will be too small and thin and it will shink into the pan.

 

form a tall wall along the rim of the crust

Gently press the crust down into the corner of the pie plate without stretching the dough. Then tuck the dough under all the way around so it is even. See? No more dog.

make a tall wall of crust around the top of the pie for the most stable edge

HERE’S THE MOST IMPORTANT PART! Tuck under the crust and then use that to make a tall wall of crust that stands directly above the rim of the pie plate. This will protect your crust from slumping into the pie plate.

how to crimp pie crust

Then use your knuckles to crimp the edge. It is important that the the “W” shape stays over the rim of the pie plate or it will slump.

how to crimp pie crust

Work your way all the way around, aligning your knuckles into the previous “w” to make the next one.

dock pie crust

Dock the pie crust with a fork, by pressing it all the way down through the crust to the pie plate. This will release steam and keep the crust from puffing up when you bake it without filling. Once the crust comes out of the oven, simply brush a little flour into the holes with a pastry brush to prevent the filling from oozing down into the holes.

Then comes The Filling!

After the pie crust is baked. You can make the filling. It is flavored with Chai tea. I used decaf so I could have this at night and share it with my girls. The rhubarb is cooked until it is jamy and thick with more spice to up the Chai essence. The rhubarb breaks down really nicely, but I like to leave a bit of chunkiness to it. This rhubarb mixture gets blended into the yogurt filling and some goes on top too.

light rhubarb chai cream pie from healthyseasonalrecipes.com

The yogurt filling is actually really easy so don’t be afraid of the fact that it has gelatin in it. It is not as scary as you think, and it makes the yogurt filling nice and stable so you can slice the pie into wedges. The only things you need to know about the gelatin are:

1)   It needs to be bloomed first. Blooming is just a fancy way of saying that you are softening the gelatin granules so that it can be dissolved in liquid. So for this recipe I used the cooled chai tea to do that. Just sprinkle the gelatin over the tea, and let it sit there for five minutes or so. Try to make sure it is an even layer across the tea, because if there is some dry pockets in the center it won’t soften.

2)   When you heat it up to dissolve it, just don’t boil it. Gelatin is a protein, and if it gets too hot, the proteins denature and they won’t form back together the same way when it cools, so it won’t gel up.

3)   It solidifies and gels up as it cools, so once you mix it with the yogurt, get it to the shell and into the fridge without delay or mucking around with it too much.

You can read more on gelatin here from David. And if you want to get food science dorky here is a neato little diddy (actually really dry and boring, but informational) about what happens to the intramuscular gelatin in meat when a braise gets too hot.

light rhubarb chai cream pie from healthyseasonalrecipes.com

Once the filling is set up, top it with the remaining rhubarb and you’re good to go.

Light Rhubarb Chai Cream Pie via HealthySeasonalRecipes

Question:

Have you ever used canola oil in a pie crust?

Is gelatin scary to you?

What is your favorite way to use rhubarb?

light rhubarb chai cream pie
Rate this recipe
Average: 0/5

Prep Time: 40 minutes

Total Time: 4 hours

Yield: 12 slices

Serving Size: 1 slice

Calories per serving: 195

Fat per serving: 6

light rhubarb chai cream pie

Light cream pie made with Greek yogurt topped with rhubarb cooked with chai tea and spice in a light whole-grain crust.

Ingredients

    Crust
  • 1 ¼ cups whole-wheat pastry flour
  • ½ cup all-purpose flour, plus more for dusting and brushing
  • 1 tablespoon sugar
  • ¼ teaspoon salt
  • 4 tablespoons cold unsalted butter, cut into chunks
  • 2 tablespoons canola oil
  • 4 to 6 tablespoons ice water
  • Filling
  • ½ cup boiling water
  • 1 chai tea bag
  • 1 package unflavored gelatin
  • 4 cups chopped rhubarb
  • ½ cup honey
  • 1 teaspoon cinnamon
  • ½ teaspoon cardamom
  • 1 ½ cups fat free vanilla Greek yogurt

Instructions

  1. Pulse whole-wheat pastry flour, flour, sugar and salt in a food processor fitted with steel blade attachment until just combined. Add butter, and process until the mixture resembles coarse meal. Remove lid and drizzle in canola oil. Pulse in oil three or four times. Open lid and drizzle in 4 tablespoons ice water spreading drops evenly around the crumbly mixture. Process until the mixture just comes together. If it doesn’t come together drizzle on 1 to 2 more tablespoons ice water and process until the dough comes together as one mass. Flatten dough into a disk, wrap with plastic and refrigerate at least one hour to firm up.
  2. Meanwhile, pour boiling water over the tea bag and let steep 10 minutes. Remove tea bag and let tea concentrate sit until cool, at least 30 minutes.
  3. Preheat oven to 375 degrees F.
  4. Roll dough out with a rolling pin on a lightly floured surface. Transfer to a shallow 9-inch pie plate. Roll excess dough under edge to create tall wall of dough along rim of plate and crimp edges. Dock the crust with a fork to prevent puffing up in the oven. Bake in the center of the oven until golden brown, 24 to 28 minutes. Cool completely.
  5. Stir rhubarb, honey, cinnamon and cardamom in a medium saucepan and set over medium-high heat. Cover and bring to a simmer, stirring occasionally. Remove lid and cook until the rhubarb has softened and broken down, 6 to 10 minutes. Reserve 1 cup of the rhubarb mixture and refrigerate.
  6. Sprinkle gelatin over the cooled tea and let sit until the gelatin has absorbed the moisture of the tea and softened, about 5 minutes.
  7. Stir the tea mixture into the remaining rhubarb in the saucepan and stir until the gelatin is dissolved. Let mixture cool, about 15 minutes, or stir over an ice bath to speed cooling, 4 to 5 minutes. Whisk the rhubarb and gelatin mixture with the yogurt in a medium bowl. Brush ¾ teaspoon flour into docking holes. Pour into the cooled baked pie crust. Refrigerate until cold and set up, about 2 hours. Top with the reserved 1 cup rhubarb mixture.

Notes

Can be prepared through step 5 up to 1 day ahead. Fiber: 2 grams. Protein: 5 grams. Sat Fat: 3 g. Sodium: 63 mg.

http://www.healthyseasonalrecipes.com/light-rhubarb-chai-cream-pie/