Light cream pie made with Greek yogurt topped with rhubarb cooked with chai tea and spice in a light whole-grain 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
- 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
- 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.
- 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.
- Preheat oven to 375 degrees F.
- 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.
- 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.
- Sprinkle gelatin over the cooled tea and let sit until the gelatin has absorbed the moisture of the tea and softened, about 5 minutes.
- 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.
Can be prepared through step 5 up to 1 day ahead.
- Serving Size: 1 slice
- Calories: 195
- Sugar: 15 g
- Sodium: 59 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 6 g