Rhubarb Pie

It’s always been my opinion that a rhubarb pie should taste like rhubarb, with just enough sugar to balance out its tartness. There’s a place for strawberries or vanilla, but that place is not in my rhubarb pie. A buttery, flaky crust filled to the brim with fresh rhubarb . . . nothing says spring quite like it! The sugar and flour mix with the rhubarb as the pie bakes, creating a sweet and tangy filling that has to be tasted to be believed. And remember to use butter only from happy cows; happy cows make happy milk, which makes happy butter. It’s a fact!

Makes: 8 to 10 servings

INGREDIENTS

• 2⅔ cups (370 g) and 7 tablespoons (60 g) all-purpose flour, plus more for dusting
• 1 cup plus 2 tablespoons (200 g) granulated sugar
• kosher salt
• 1 cup (2 sticks; 220 g) frozen unsalted butter
• ½ cup (120 ml) ice water
• 1 tablespoon fresh lemon juice
• 1½ pounds (680 g) fresh rhubarb stalks, cut crosswise into ¼-inch (6 mm) pieces
• 2 tablespoons room-temperature butter, for filling
• 1 large egg
• 1 tablespoon raw or turbinado sugar, for sprinkling (optional)
  
  

METHOD

1. In a large bowl, stir together 2⅔ cups (370 g) of the flour, 2 tablespoons of the sugar, and ¾ teaspoon salt. Whisk to combine.

2. Grate the frozen butter on the large holes of a box grater, then add to the flour mixture and use your fingers to work the butter into the flour until it resembles coarse crumbs.

3. Stir together the ice water and lemon juice, and drizzle 5 tablespoons (75 ml) of it over the flour mixture. Use your hands to mix until you have a rough dough that holds together when you squeeze it in your hand; add more water, 1 teaspoon at a time, if needed.

4. Lay out 2 large pieces of plastic wrap and divide the dough evenly between them. Press each portion into a mostly smooth dough and flatten into a disk 1 inch (2.5 cm) thick. Wrap both disks tightly, then chill in the refrigerato runtil firm (but not hard), about 1 hour.

5. In a large bowl, toss together the rhubarb, ⅔ cup (130 g) of the sugar, and ¼ teaspoon salt. Let macerate while the dough chills, about 1 hour, stirring occasionally. The sugar will melt and create a syrup that coats the rhubarb.

6. On a lightly floured surface, roll out 1 dough disk into a 12-inch (30 cm) round, about ⅛ inch (3 mm) thick. Carefully roll the dough around the rolling pin, then unroll into a 9-inch (23 cm) pie plate. Press the crust into the pie plate, then trim the overhang, leaving ½ inch (1.3 cm) around the edges. Place in the refrigerator to chill while you finish the filling and roll out the second dough disk.

7. Sprinkle the remaining 7 tablespoons (60g) flour over the rhubarb and stir until well combined and there are no clumps of flour. Set aside to thicken slightly.

8. Roll out the remaining dough disk into a 12-inch (30 cm) round about 1/8 inch (3 mm) thick. Use a 1½-inch (4 cm) star-shaped cookie cutter to cut out a star in the center of the dough (alternatively, you can use a small paring knife to cut out the star shape).

9. Stir the remaining ⅔ cup (65 g) of sugar into the rhubarb filling, then spoon into the chilled bottom crust. Cut the butter for the filling into small cubes and press evenly into the rhubarb. Carefully roll the top crust around the rolling pin, then unroll and drape over the rhubarb. Trim the top crust so that it is just slightly larger than the bottom crust. Fold the edge over and crimp around the edge as desired. Chill the pie in the refrigerator for 30 minutes.

10. Place a baking sheet on the bottom rack of the oven and preheat the oven to 425°F (245°C).

11. In a small bowl, whisk together the egg and a splash of water. Brush onto the pie crust, then sprinkle with the turbinado sugar, if desired. Place the pie on the baking sheet and bake for 15 minutes. Rotate the baking sheet and reduce the oven temperature to 375°F (190°C). Continue to bake until the crust is golden brown and the filling is vigorously bubbling (you should be able to see it bubbling through the star opening in the center of the pie), about 1 additional hour, rotating the baking sheet once more after 30 minutes. Remove from the oven and cool completely on the hot baking sheet, 4 to 5 hours.

12. When the pie has cooled, slice into 8 to 10 wedges and serve.