Rhubarb Pie with Saffron

Recipe courtesy of Heidi Rader,
Alaska Farmers Market Cookbook

Rhubarb Pie with Saffron

3 cups flour

1 ½ tsp salt

6 Tbs cold butter

¾ cup shortening

½ cup ice cold water

Pie Filling

6 cups rhubarb, chopped

¼ cup butter, melted

2 cups white sugar

½ cup tapioca flour

Juice of ½ lemon

1 Tbs ginger, minced

¼ tsp saffron threads, warmed

To make the pie dough, mix the flour with salt and cut in the cold butter with ¾ cup shortening with a pastry cutter. Slowly add just enough water to hold the ingredients together. Roll out the dough. Press half of dough into a 10-inch pie pan.

For the pie filling, blend together the rhubarb, melted butter, sugar, tapioca flour, lemon juice, ginger and saffron. Dump pie filling into pan. Cover with remaining half of dough. Bake at 425 degrees for 20 minutes. Then reduce heat to 350 degrees and back for another 35-45 minutes or until golden brown.