2teaspoonsgelatinuse code "tessa10" for an additional 10% off
1/2teaspoonsea saltI find I need a touch more when I use palm shortening
8-10tablespoonsice cold water or non-dairy milk
Instructions
Preheat oven to 375 degrees.
Filling:
In a medium saucepan, heat the coconut oil over medium heat.
Add in the strawberries and rhubarb.
Saute gently for a few minutes to soften the fruit, and cook it until it begins to gel and most of the fruit is disintegrated. If it does not gel considerably like jam (it should), add a couple teaspoons of starch until it does. The water content of the strawberries is the wild card here!
Add in the honey, balsamic vinegar, and lemon juice. Taste and adjust if you like, set aside to cool.
Crust:
Whisk together the cassava flour, gelatin, and sea salt.
Cut in the palm shortening (or any preferred solid fat) using a pastry cutter or two knives until pea sized pieces remain.
Mix in enough water or milk to make a cohesive dough that presses together easily.
Using a well floured piece of parchment, pat the dough out, and place another piece of parchment or plastic wrap on top. Roll out to apx 1/8" thick. I absolutely adore my pie crust bag which makes rolling out pie crusts infinitely easier and cleaner!
Decide on the shape you want to use. Cut into desired shapes.
Fill with the cooled filling on one half of the crust.
Fold the dough over onto itself, pressing the dough together at the edges, using a touch of water around the edges to help with sticking.
Bake in a preheated oven until turning just golden, about 20 minutes.