Ingredients:

  • 2 1/2 cups (300g) all-purpose flour, plus more for dusting
  • 1 teaspoon (5g) salt
  • 1 cup (2 sticks, 227g) unsalted butter, very cold and cut into small cubes
  • 1/2 cup (120ml) ice water, plus more if needed
  • 4 cups (about 450g) fresh rhubarb, trimmed and cut into 1/2-inch pieces
  • 1 cup (200g) granulated sugar
  • 1/4 cup (30g) all-purpose flour
  • 1/4 teaspoon (1g) ground cinnamon
  • 1 tablespoon (15ml) lemon juice
  • 1 tablespoon (15g) unsalted butter, cut into small pieces (optional, for topping)
  • 1 large egg
  • 1 tablespoon milk or water
  • Granulated sugar

Instructions:

  1. Combine flour and salt. Cut in cold butter until pea-sized clumps form. Gradually add ice water until the dough just comes together. Form into a disc, wrap in plastic wrap, and chill for at least 1 hour.
  2. In a large bowl, gently mix rhubarb, sugar, flour, cinnamon, and lemon juice.
  3. On a lightly floured surface, roll out half of the dough into a 12-inch circle. Carefully transfer to the pie plate. Trim and crimp the edges.
  4. Pour the rhubarb mixture into the prepared pie crust. Dot with butter (if using).
  5. Roll out the remaining dough into a 12-inch circle. Place over the filling, trim, crimp, and cut vents to allow steam to escape.
  6. Whisk together egg and milk/water. Brush over the top crust and sprinkle with sugar.
  7. Bake in a preheated oven at 400°F (200°C) for 15 minutes, then reduce heat to 350°F (175°C) and bake for an additional 35-45 minutes, or until the crust is golden brown and the filling is bubbling.
  8. Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set.