Rhubarb Pie

Name: Rhubarb Pie
Ingredients: 2 pounds rhubarb, trimmed and cut into 1/2-inch pieces (about 6 1/2 cups); 1 1/3 cups granulated sugar; 1/4 cup cornstarch; Pinch of coarse salt; 1 teaspoon finely grated lemon zest plus 1 tablespoon fresh lemon juice; All-purpose flour, for work surface; Flaky Piecrust (recipe follows); 2 tablespoons unsalted butter, cut into pieces; 1 tablespoon heavy cream; 1 large egg yolk; Fine sanding sugar, for sprinkling; 3 cups all-purpose flour; 1 tablespoon sugar; 1 1/4 teaspoons salt; 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces; 6 tablespoons cold vegetable shortening or lard, cut into pieces; 1/2 cup ice water, plus more if needed; (makes enough for one 9 1/2-inch double-crust pie or two 9- to 10-inch single-crust pies)

18 ingredients

25 steps

Ingredients

2 pounds rhubarb, trimmed and cut into 1/2-inch pieces (about 6 1/2 cups)
1 1/3 cups granulated sugar
1/4 cup cornstarch
Pinch of coarse salt
1 teaspoon finely grated lemon zest plus 1 tablespoon fresh lemon juice
All-purpose flour, for work surface
Flaky Piecrust (recipe follows)
2 tablespoons unsalted butter, cut into pieces
1 tablespoon heavy cream
1 large egg yolk
Fine sanding sugar, for sprinkling
3 cups all-purpose flour
1 tablespoon sugar
1 1/4 teaspoons salt
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces
6 tablespoons cold vegetable shortening or lard, cut into pieces
1/2 cup ice water, plus more if needed
(makes enough for one 9 1/2-inch double-crust pie or two 9- to 10-inch single-crust pies)

Directions

1

Preheat the oven to 375F, with a rack in lower third.
2

Stir together the rhubarb, granulated sugar, cornstarch, salt, and lemon zest and juice in a large bowl; set aside.
3

On a lightly floured surface, roll out 1 piece of dough to a 13-inch round, about 1/8 inch thick.
4

Fit into a 9 1/2-inch deep-dish glass pie plate.
5

Fill with rhubarb mixture, and dot with butter.
6

Refrigerate.
7

On a lightly floured surface, roll out remaining dough to a 13-inch round.
8

Drape over filling.
9

Trim edge to 1 inch.
10

Fold edge under, and crimp as desired.
11

Make five 2 1/2- to 3-inch slits in crust to vent.
12

Refrigerate 15 minutes.
13

Whisk cream and egg yolk in a small bowl.
14

Brush over crust.
15

Sprinkle with sanding sugar.
16

Bake until bottom crust is golden and filling is bubbling vigorously, 1 hour 10 minutes to 1 hour 25 minutes.
17

Cover with foil if browning too quickly.
18

Let cool at least 4 hours on a wire rack.
19

Pulse flour, sugar, and salt in a food processor.
20

Add butter and shortening, and process until mixture resembles coarse meal, about 10 seconds.
21

Add water in a slow, steady stream just until dough holds together, no longer than 30 seconds (do not overprocess).
22

Squeeze a small amount of dough; if it doesnt hold together, add more water.
23

Remove dough from processor, and knead once or twice.
24

Divide in half; shape into disks.
25

Wrap each in plastic; refrigerate until firm, 1 hour or overnight.