Ingredients:

  • 2 ½ cups (310g) All-purpose flour
  • 1 cup (225g) Unsalted butter, chilled and cubed
  • 1 tsp (6g) Salt
  • 1 tbsp (12g) Granulated sugar
  • 6-8 tbsp (90-120ml) Ice water
  • 5 cups (600g) Fresh rhubarb, chopped into ½ inch pieces
  • 1 ¼ cups (250g) Granulated sugar
  • ¼ cup (30g) Cornstarch
  • 1 tbsp (12g) Lemon juice
  • ½ tsp (3g) Ground cinnamon
  • ¼ tsp (1g) Salt
  • 1 tbsp (15g) Unsalted butter, cut into small dots
  • 1 egg (50g), beaten with 1 tbsp water
  • 1 tbsp (12g) Coarse sanding sugar

Instructions:

  1. Whisk all-purpose flour, salt, and sugar in a large mixing bowl.
  2. Incorporate chilled, cubed butter using a pastry cutter until the mixture resembles coarse crumbs with pea-sized pieces of fat.
  3. Add ice water one tablespoon at a time, stirring until the dough just holds together.
  4. Divide dough into two discs, wrap in plastic, and refrigerate for at least 4 hours.
  5. In a large bowl, combine chopped fresh rhubarb with lemon juice.
  6. Stir in granulated sugar, cornstarch, cinnamon, and salt until rhubarb is evenly coated.
  7. Let the filling sit for 10 minutes to allow juices to release and cornstarch to hydrate.
  8. Roll out the first dough disc into a 12-inch circle and press it into a 9-inch deep-dish pie plate.
  9. Pour in the rhubarb filling and dot the top with small pieces of unsalted butter.
  10. Roll out the second disc and place it over the filling; cut vents for steam or create a lattice weave.
  11. Crimp the edges to seal, brush the top with the beaten egg wash, and sprinkle with coarse sanding sugar.
  12. Place on a baking sheet and bake at 425°F (218°C) for 15 minutes, then reduce heat to 375°F (190°C) and bake for another 40-45 minutes until the crust is mahogany-colored and the filling bubbles.