3 CUPS all-purpose flour
3 TBSP cane sugar
PINCH of salt
1 CUP cold butter
1/3 – 1/2 CUP ice water
Sugar for sprinkling
2 LBS Rhubarb (clean, with ends trimmed)
1 CUP cane sugar
5 TBSP all-purpose flour
1 TBSP butter cut into small pieces
1. Preheat your oven to 450 degrees.
2. Combine the dry crust ingredients into a stand mixer bowl (If you are lucky enough to have one. If not, a regular bowl will do just fine.)
3. Cut the butter into small chunks and cut in to the dry ingredients (in your mixer on low or by hand with a fork)
4. Once the butter is incorporated, add 1/3 cup water and stir slowly until dough starts to form. Add more water if the mixture is too dry.
5. Knead the dough a couple times and divide in half. Shape each half into flattened round discs.
6. On a lightly floured counter or board, roll out the first half of the dough and line a greased pie pan with it. I use a big metal spatula to help release the dough from the rolling surface without tearing.
7. Set the second half aside (maybe in the fridge if your kitchen is warm.)
8. Chop your rhubarb into cubes. I cut each stalk in half length-wise and then chop as I would celery.
9. Mix the rhubarb, sugar and flour in a bowl. Once the rhubarb is coated, pour into the pie shell.
10. Cut the butter into small pieces and sprinkle around on top of the rhubarb.
11. Roll out the second pie crust.
12. Crack and beat the egg so you can use it as the glue to add your top crust to the pie waiting in the plate. Wash the egg onto the sides of the pie crust and to the edge of the top.
13. Add the top pie crust, pinching the edges together as you go.
14. Cut vent holes in the top and add a light egg wash over the surface of the pie. Sprinkle with a little sugar.
15. Place the pie onto a cookie sheet and bake for 15 minutes at 450 degrees. You may have to cover the edges of the pie with foil after the first 15 minutes of baking if they are getting dark.
16. Lower the temperature to 350 degrees and bake for another 30-45 minutes until the pie is golden brown.