Ingredients:

  • 2 ½ cups all-purpose flour
  • 1 tsp salt
  • 1 tbsp sugar
  • 1 cup unsalted butter, chilled and cubed
  • 6-8 tbsp cold water
  • 4 cups rhubarb, chopped into 1-inch pieces
  • 1 cup granulated sugar
  • 3 tbsp cornstarch
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1 tbsp lemon juice

Instructions:

  1. Combine flour, salt, and sugar in a bowl. Cut in butter using a pastry cutter until it resembles coarse breadcrumbs. Gradually add cold water until a dough forms. Shape into a disc, wrap in plastic, and chill for 30 minutes.
  2. In a mixing bowl, toss rhubarb with sugar, cornstarch, vanilla, cinnamon, and lemon juice. Let sit for 15 minutes to release juices.
  3. Preheat oven to 425°F (220°C). Roll out half of the chilled pastry on a floured surface to fit the pie dish. Place the pastry in the dish and fill with rhubarb mixture.
  4. Roll out the remaining dough and place over the filling, crimping the edges to seal. Cut slits in the top for steam to escape.
  5. Place in the preheated oven and bake for 20 minutes. Reduce temperature to 350°F (175°C) and bake for an additional 25 minutes until crust is golden and filling is bubbling.
  6. Allow the pie to cool for at least 30 minutes before slicing. Serve warm or at room temperature.