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Categories:Viewed: 64 - Published at: 8 years ago
Ingredients
- FOR THE PIE CRUST:
- 2-1/4 cups Unbleached All-purpose Flour
- 1 teaspoon Salt
- 2 sticks Unsalted Butter, Ice Cold
- 3 Tablespoons Ice Cold Water
- _____
- FOR THE FILLING:
- 5 cups Rhubarb, Chopped
- 1 cup Sugar, Plus More For Sprinkling
- 6 Tablespoons Flour
- 3/4 teaspoons Salt
- 2 Tablespoons Butter
- 1 Tablespoon Milk, For Brushing
Method
- To make the pie crust: Combine the flour, salt and butter into a food processor and pulse until it resembles wet sand. Next add cold water, one tablespoon at a time, pulsing after each addition until it forms large clumps. Divide and wrap into plastic wrap and refrigerate for 30 minutes to let it rest.
- Roll out dough evenly and lay onto a 9.5-inch pie plate. Add rhubarb filling and repeat with the second disk of dough. Remember to cut the steam vents in the center of the dough while it is flat on the counter.
- To make the filling, mix the chopped rhubarb with the sugar, flour and salt. Add the filling to the bottom prepared crust and dot with the butter. Lay the top crust onto the filling and center your steam vents. Crimp and seal the edges of your pie and brush the top of the pie with milk and sprinkle generously with granulated sugar.
- Bake in a preheated 425-degree oven for 25-30 minutes and then reduce the temperature to 350 degrees and bake for 25-30 more. It's a good idea to put a baking sheet uner the pie just incase it bubbles over. Enjoy!
