Ingredients:

  • 2 ½ cups (315g) all-purpose flour, plus more for dusting
  • 1 teaspoon (5g) salt
  • 1 cup (227g) cold unsalted butter, cut into ½-inch cubes
  • 6-8 tablespoons (90-120ml) ice water
  • 1 tablespoon (15ml) apple cider vinegar
  • 5 cups (approximately 600g) fresh rhubarb, trimmed and cut into ½-inch pieces
  • 1 cup (200g) granulated sugar
  • ¼ cup (30g) all-purpose flour
  • 2 tablespoons (30ml) lemon juice
  • 1 teaspoon (5ml) vanilla extract
  • Pinch of ground cinnamon
  • 2 tablespoons (30g) unsalted butter, cut into small pieces
  • 1 large egg, beaten
  • Coarse sugar, for sprinkling (optional)

Instructions:

  1. Combine flour and salt in a food processor (or bowl).
  2. Pulse in cold butter until mixture resembles coarse crumbs.
  3. Gradually add ice water and vinegar, pulsing (or mixing) until dough just comes together.
  4. Divide dough into two disks, flatten, wrap in plastic, and chill for at least 1 hour.
  5. In a large bowl, combine rhubarb, sugar, flour, lemon juice, vanilla, and cinnamon. Toss gently to coat.
  6. On a lightly floured surface, roll out one dough disk into a 12-inch circle.
  7. Transfer to pie plate, trim, and crimp edges.
  8. Pour rhubarb filling into the prepared pie crust.
  9. Dot the filling with butter pieces.
  10. Roll out the second dough disk and either place it over the filling (venting with slits) or create a lattice top.
  11. Trim and crimp edges of the top crust.
  12. Brush the top crust with egg wash and sprinkle with coarse sugar (if using).
  13. Bake in a preheated oven at 400°F (200°C) for 15 minutes.
  14. Reduce oven temperature to 350°F (175°C) and bake for another 35-45 minutes, or until crust is golden brown and filling is bubbling.
  15. If crust is browning too quickly, cover the edges with foil or a pie shield.
  16. Let the pie cool completely on a wire rack before slicing and serving. This is crucial for the filling to set!