For the Pie Crust: – 2 1/2 cups all-purpose flour – 1 teaspoon salt – 1 cup (2 sticks) unsalted butter, chilled and cut into small piece – 6-8 tablespoons ice water
For the Filling: – 4 cups chopped rhubarb (about 1-inch pieces) – 1 1/4 cups granulated sugar – 1/4 cup cornstarch – 1 teaspoon ground cinnamon – 1/4 teaspoon ground nutmeg
– 1 tablespoon unsalted butter, cut into small piece – 1 egg, beaten (for egg wash) – 1 tablespoon granulated sugar (for sprinkling)
1. Prepare Crust: Mix flour and salt, cut in butter, add ice water, divide into 2 disks, chill. 2. Preheat Oven: Preheat to 400°F (200°C) with a baking sheet inside.
3. Prepare Filling: Toss rhubarb, sugar, cornstarch, cinnamon, nutmeg. 4. Roll Out Dough: Roll one disk, line pie dish, fill with rhubarb mixture.
5. Lattice Crust: Roll second disk, cut into strips, create lattice pattern over filling. 6. Egg Wash: Brush lattice with beaten egg, sprinkle with sugar.
Bake: Place pie on preheated baking sheet, bake 20 mins at 400°F, then 40-50 mins at 350°F until golden and bubbly.
8. Cool: Allow to cool on wire rack for 2 hours. 9. Enjoy: Serve warm or at room temperature, optionally with ice cream or whipped cream.