Low Carb Rhubarb Pie

Makes one 5" pie. 

Pie Crust:

Use the Low Carb Biscuit Dough for the crust.  I made it with half almond flour and half coconut flour.

Filling Ingredients:

• Fresh rhubarb. I think I used a cup & a half.  (Fresh is good. Frozen works.) Slice 'em thin.
• Sweetener. Maybe half a cup of no-carb sugar substitute. (This stuff is good!)
• Thickener. I used a tablespoon of corn starch. To make it gluten free, substitute arrowroot, pectin or gelatin. To make it gluten free and carb free, substitute xanthan gum or agar powder.

Instructions:

• Roll out the dough for the crust. Roll it onto plastic wrap so you can transfer it to the pan. Make it thin. 
• Carefully put the crust on the pan, and cut away excess. You should have 1/3 to 1/2 left in scraps. 
• Roll the scraps out and set aside. 
• Bake the empty pie crust in the pan at 375 for 15 or so  minutes. Partway through, you'll need to cover the perimeter with foil to keep it from getting too dark. 
• Mix the rhubarb with the sweetener & the thickener. Microwave for a minute or so to get some juices out of the rhubarb for the sweetener and the cornstarch to mix with. 
• When the pie crust is ready, fill the crust with the mixture. 
• Cover with the remaining pie crust. Make it pretty if you have those skills. You can tell that I lack the skills.
• Bake for 15 or 20 minutes at 375, or until the top crust gets golden. I baked to an internal temperature of 160 degrees. 
• Let the pie cool before serving. 
• Serve with ice cream if you can get away with it, or else a glass of milk. 

This was pretty good, particularly for my first effort. I'll make this again!