Prepare the Dough:

1. In a large mixing bowl, add 2 and ½ cups of flour (make sure to sift or whisk the flour before measuring).

2. Create a well in the center of the flour and add a pinch of salt, light olive oil, and 5 tablespoons of water. Start mixing and gradually add an additional tablespoon of water f if needed until a ball of dough forms.

3. Divide the dough in half, wrap each half in plastic wrap, and refrigerate for 15 minutes.

4. Take out one portion of the dough and place it between two sheets of waxed paper.

5. Using a rolling pin, roll out the dough into a circle, making it about 1 inch larger than the rim of your pie pan.

6. Gently remove the top layer of wax paper and carefully transfer the pie dough into your pie pan.

7. Repeat the rolling process with the remaining portion of dough to create the top layer for your pie.

    

 
Prepare the Filling: 

1. Remove the leaf of the rhubarb stem and wash to remove any dirt. Cut into 1/4 to 1/2 inch pieces.

2. In a small bowl mix together the cornstarch and the monk fruit sweetener.

3. Toss the cornstarch and monk fruit mixture over the rhubarb and coat well.

4. The filling is ready for the pie crust.

Preparing the Pie:

1.  Layer the bottom of the pie pan with the first crust, with at least ½ inch hanging over the edge. 

2. Add the rhubarb filling to the bottom crust.

3. Layer the second crust on top, again with a least ½ inch hanging over. 

4. Take both hanging-over pie crusts tuck them under and press them to the top of the rim of the pan. 

5. With the thumb of one hand and finger of the second hang pinch the edge to make a decorative edge. 

6. Refrigerate the uncooked pie for 30 minutes before baking. 

7. Bake at 425° F for 15 minutes, reduce the temperature to 350° F, and cook for an additional 30 minutes.