for the flaky pie crust:

1&1/2 cups all-purpose flour
1/2 tsp. salt
1&1/2 tsp. baking powder
3-4 Tbs. ice water
1&1/2 Tbs. sugar
1/2 cup vegan shortening or coconut oil

for the filling:

3 cups rhubarb
1 can pineapple, drained
1/4 cup flour
3/4 cup sugar
1 tsp. cinnamon (or alternatively ginger)

for the streusel topping:

3/4 cup flour
1/2 cup sugar
1 tsp. cinnamon (or alternatively ginger)
1/4 cup vegan margarine

1. To make the flaky pie crust, combine flour, salt, baking powder and sugar in a large bowl.

2. Pinch the shortening into the mixture until it looks like coarse meal.

3. Blend in the water and mix well.

4. Wrap dough and chill in refrigerator.

5. Preheat the oven to 425 F / 218 C.

6. Clean and chop the rhubarb in small pieces.

7. Drain the pineapple well and add to the rhubarb.

8. Mix the sugar, four and cinnamon and add to the fruit.

9. Mix well so that all the pieces are coated.

10. Make the streusel topping by combining the sugar and flour.

11. Cut or pinch in the vegan margarine until the mixture is crumbly.

12. Roll the chilled pie dough out to fit a 9 inch pie pan.

13. Place the dough in the pie pan and prick the bottom well with a fork.

14. Put the rhubarb/pineapple mixture into the unbaked pie-shell.

15. Sprinkle the topping evenly over the top and place in the oven to bake.

16. Bake at 425 F / 218 C for 15 minutes, then reduce the heat and bake at 400 F / 204 C for 25-30 minutes.

17. If you have “heaped” the filling high in the pie shell, it would be a good idea to put the pie to bake on a cookie sheet to

18. take any spillage that may cook over, thus keeping your oven clean.