Orange Mascarpone Pie with Ginger Rhubarb Sauce

Pie Crust (makes 2)

2 1/2 cups all-purpose flour (625 mL)

1/2 tsp salt (2 mL)

1/2 tsp baking powder (2 mL)

2/3 cup canola oil, chilled in freezer for 2 hours (150 mL)

1/2 cup ice water (125 mL)

1 egg, beaten slightly (1)

1 Tbsp vinegar (15 mL)

Ginger Rhubarb Sauce

1 cup sugar (250 mL)

Juice and zest of 1 orange (1)

4 cups diced rhubarb (1 L)

2 Tbsp preserved ginger, very finely chopped (30 mL)

½ tsp vanilla (2 mL)

Orange Mascarpone Filling

2 - (475 g) containers mascarpone cheese (2)

1 cup icing sugar (250 mL)

2 Tbsp honey (30 mL)

Juice and zest of 1 orange (1)

1 cup whipping cream (250 mL)
Pie Crust
1. In a food processor, add flour, salt, and baking powder. Pulse once or twice to combine ingredients.
2. Add cold/frozen canola oil. Pulse again once or twice.
3. Combine water, egg and vinegar in a small bowl.
4. With food processor running, pour liquid ingredients through the chute. Turn off machine as soon as ingredients are mixed, about 10 seconds.
5. Turn dough out onto floured board. Divide dough in half. Roll out dough on floured surface.
6. Use immediately or wrap each dough ball in plastic wrap and refrigerate until ready to use. ***NOTE: This makes 2 pie crusts, freeze the other crust for another sweet or savoury pie dish.
7. Roll out canola oil crust between two pieces of waxed paper. Transfer to a 10 inch (25 cm) pie plate. Crimp edges of pastry. Bake at 400°F (200°C) for 12 – 15 minutes until nicely browned. Let cool completely.
Ginger Rhubarb Sauce
1. Place sugar, orange juice and rhubarb in medium saucepan. Simmer ingredients, stirring often, until rhubarb pieces break down and mixture thickens, about 15-20 minutes. Stir in zest, ginger and vanilla. Transfer to a bowl and refrigerate until completely chilled.
Orange Mascarpone Filling
1. Meanwhile, place mascarpone cheese, icing sugar, honey, orange juice and zest and vanilla in a large bowl. Beat well, until mixture is smooth.
2. In medium size bowl, beat whipping cream until lightly whipped. Fold into mascarpone mixture. Transfer to cooled crust. Refrigerate until ready to serve with chilled rhubarb sauce.