Preparation Guide

Shopping List

• 2 cups all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 cup unsalted butter, cold and cubed
• ¼ cup ice water
• 4 cups rhubarb, chopped
• 1 ½ cups sugar
• ¼ cup cornstarch
• 1 tablespoon lemon juice
• 1 tablespoon butter, cut into small pieces
• 1 large egg (for egg wash)
• Sugar for sprinkling

Preparing Instructions

1. In a food processor, combine the flour, sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Gradually add ice water until the dough comes together. Divide the dough into two disks, wrap in plastic, and refrigerate for at least 1 hour.

2. Preheat the oven to 400°F (200°C). On a lightly floured surface, roll out one disk of dough and fit it into a 9-inch pie dish. Refrigerate while you prepare the filling.

Cooking Instructions

3. In a large bowl, combine the rhubarb, sugar, cornstarch, and lemon juice. Pour the filling into the prepared crust and dot with butter.

4. Roll out the second disk of dough and place it over the filling. Trim and crimp the edges, and cut a few slits in the top crust to allow steam to escape. Brush the top with an egg wash and sprinkle with sugar.

Serving Instructions

5. Bake for 45-50 minutes, or until the crust is golden and the filling is bubbly. Let the pie cool before slicing and serving.