To make the pie crust:

In a large mixing bowl, add coconut oil, flour and salt. Stir together until well combined. Then make a hole in the center and add the beaten egg, apple cider vinegar and cold water.

Stir all ingredients together to form a dough of evenly distributed ingredients. Use your hands as needed to press dough together and make one large ball. Divide into two to four sections depending on the size of your pie pans.

On a floured surface, use a rolling pan to roll out the bottom pie crust to desired thickness. Fold over and place on pie pan, half way in, and unfold to cover the whole pan. Roll out second section of pie crust and set aside while you make the filling.

To make the filling:

In a small bowl, mix together the flour and sugar. Add the chopped rhubarb to a medium sized mixing bowl and pour the flour and sugar mixture over top. Stir to combine well and pour into the pie pan over the bottom layer of crust. Use a spatula to spread evenly if needed.

Fold the top layer of pie crust, lay half way in the pan and unfold to cover the full pan. Clean up the edges of your pie crust as needed to make both layers even. Pinch the dough together around the entire pie and press every other indent using a wet fork (just rinsed with water). Using that same fork, poke three to four rows of holes in the center of the pie where steam can escape while baking.

Bake uncovered at 350 degrees for one hour. Keep an eye on the pie towards the end and watch for the crust to brown and the filling to bubble/boil. Remove from oven and allow to cool for 1-2 hours before slicing.

Store leftovers in the fridge for up to 4 days. Enjoy!!