American Kitchen Classic Rhubarb Pie

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup unsalted butter, cut into small pieces (chilled)
• 6 tablespoons ice cold water
• 1 1/2 lbs rhubarb, cut into 1/2-inch pieces
• 1 1/3 cups sugar
• 2 tablespoons sugar
• 3 tablespoons cornstarch
• 1/8 teaspoon cinnamon
• 1 tablespoon unsalted butter
• 2 tablespoons whole milk

Recipe

• 1 whisk together flour and salt in medium bowl to blend. add butter and cut in, using a pastry blender or 2 knives until the fat is cut into approximately 1/8-inch pieces.
• 2 sprinkle smaller amount of water over flour mixture and toss with fingers or fork until evenly moistened and dough just holds together if squeezed. add additional water only if necessary.
• 3 gather dough into 2 balls and flatten into discs. wrap dough in plastic wrap and refrigerate at least 2 hours or up to 2 days. may also be frozen for 1 month, in which case, protect further by placing in zipper top bag; defrost in refrigerator overnight.
• 4 let dough soften slightly at room temperature before rolling out. preheat the oven to 425 degrees f. position rack in lower third of oven. coat a 9-inch ovenproof glass pie plate with nonstick spray and set aside.
• 5 stir together the rhubarb,1 1/3 cups sugar, cornstarch, and cinnamon in a bowl. allow to sit for 10 to 15 minutes until juices begin to exude while oven preheats.
• 6 roll out 1 dough disc on floured surface to 12-inch round. transfer to pie dish. trim edges so that there is an extra inch all around. fold excess crust under itself toward the outside; crimp edge.
• 7 stir filling together with any juices and scrape into crust. dot with small pieces of butter.
• 8 roll out second dough disc to a 12-inch round and cut into 1-inch wide strips using a straight edge or fluted pastry wheel. brush crimped edge lightly with water.
• 9 weave a lattice crust on top of filling. trim the lattice strips and press to seal along crimped edge.
• 10 combine cinnamon and remaining 2 tablespoons sugar. brush lattice with milk and sprinkle with cinnamon/sugar.
• 11 bake for 15 minutes then turn oven down to 375 degrees f and continue baking until golden brown and filling is bubbling, about 30 to 35 minutes more.
• 12 cool on rack for at least 1 hour to allow juices to thicken. serve warm or at room temperature. store at room temperature overnight, loosely covered with foil, if desired.