Ingredients:

  • 2.5 cups all-purpose flour
  • 1 cup unsalted butter, chilled and cubed
  • 1 tsp fine sea salt
  • 1 tbsp granulated sugar
  • 8 tbsp ice water
  • 5 cups fresh rhubarb, chopped into 1/2 inch pieces
  • 1.25 cups granulated sugar
  • 0.25 cup cornstarch
  • 1 tbsp fresh lemon juice
  • 0.5 tsp ground cinnamon
  • 0.25 tsp salt
  • 1 large egg
  • 1 tbsp coarse turbinado sugar

Instructions:

  1. Cut chilled butter into flour, salt, and sugar until pea-sized lumps remain. Gradually add ice water, mixing until the dough just holds together.
  2. Divide dough into two discs, wrap in plastic, and chill for at least 1 hour.
  3. Toss chopped rhubarb with lemon juice in a large bowl.
  4. Whisk together sugar, cornstarch, cinnamon, and salt; pour over rhubarb and toss gently. Let sit for 10 minutes to thicken.
  5. Roll out the first dough disc and drape it into a 9-inch deep-dish pie plate.
  6. Fill the crust with the rhubarb mixture, mounding it slightly in the center.
  7. Roll out the second disc, cut into strips, and create a lattice weave across the top. Crimp the edges to seal.
  8. Brush the top with beaten egg wash and sprinkle with coarse turbinado sugar.
  9. Place pie plate on a baking sheet. Bake at 425°F (218°C) for 20 minutes, then reduce heat to 375°F (190°C) and bake for 50–55 minutes until the crust is mahogany-colored.
  10. Cool for 3 hours before slicing to ensure filling stability.