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Vandal Gold and Black Chai Tea Jicama Pie

Our inspiration for this dish started with jicama and wanting to make a pie. We thought of every possible combination we could use with Jicama while trying to tie in Thanksgiving; this was a challenge. As we were stewing over this, Sam’s sister was drinking Chai Tea and it dawned on us that we might try Chai Tea and jicama. It turns out this combination is quite irresistible!

From the Kitchen of Samantha Buratto and Tara Jenkins

  • Servings: 8 
  • Serving Size: 1 slice
  • Vegetarian 



  • 2 ¼ cups all-purpose flour (divided)
  • ½ teaspoon salt
  • ¾ cup or 1 ½ sticks unsalted butter
  • 6-8 tablespoon ice water


  • 14-ounce package of pre-sliced jicama sticks (4 cups) chopped into ½ inch cubes 
  • ¾ cup light brown sugar, packed
  • ¼ cup pure maple syrup 
  • 1 tablespoon lemon juice 
  • 2 packets Numi Rooibos Chai Tea 
  • 3-5 tablespoons all-purpose flour


  1. Preheat the oven to 400°F.
  2. Fill a medium sized pot half full of water and bring to a boil. Add jicama and boil, uncovered, 7-10 minutes or until soft but not soggy. Remove from heat, strain, and dry with paper towels. Set aside. 
  3. While the jicama is boiling, add 2 cups all-purpose flour and salt to a medium mixing bowl, whisk together until evenly distributed. 
  4. Cut the sticks of butter into ½ inch cubes. Using either a pastry cutter or a food processor, cut in the butter a few cubes at a time until only small chunks are left. One tablespoon at a time, add water until a ball of dough is formed; it will take 6-8 tablespoons.
  5. Divide the ball of dough into two separate and even balls. Sprinkle a cutting board or flat countertop surface with flour. Roll out each ball into roughly 13” circles. Cover each with plastic wrap, roll them up and place into fridge. 
  6. For the filling: Cut the jicama into ½ inch cubes and place in a medium mixing bowl. Add the brown sugar, maple syrup, and lemon juice.
  7. Empty two packets of the Numi Rooibos Chai Tea in a mortar and pestle (or in a small bowl) and crush it up until smooth (small pieces are okay). Sprinkle over the mixture from previous step. 
  8. Mix filling components (Jicama, brown sugar, maple syrup, lemon juice, Chai Tea) together and add 1 tablespoon of flour at a time until slightly thickened (it will take 3-5 tablespoons). 
  9. Take crust from the fridge and roll out one of the layers on to the pie pan. Evenly fill the pan with the filling. 
  10. Lay out the second piecrust and slice into even strips, about 1 inch width. Layer the top with half the strips all facing one direction and layer the rest the opposite way, like a checkerboard. 
  11. Take a fork and press the edges around the whole pie. Trim away the remaining dough over the edges. 
  12. Cover the pie with aluminum foil and bake covered for 20 minutes. 
  13. Remove aluminum foil after 20 minutes and place back in the oven and bake for another 35-40 minutes (until crust is flaky and lightly browned) 
  14. Let cool for 15-20 minutes. Serve and enjoy! 

Nutrition Data (per serving)

  • Total Calories: 409 kcal
  • Carbohydrates: 60g
  • Saturated fat: 11g
  • Trans fat: 0g
  • Sodium: 158mg
Vandal Gold and Black Chai Tea Jicama Pie (2017)
Vandal Gold and Black Chai Tea Jicama Pie (2017)
Tara Jenkins and Samantha Buratto
Tara Jenkins and Samantha Buratto

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