Rhubarb Pie

Everyday Food, 2005

Makes 10 servings

    DOUGH:                                                         
    1 1/4 cups flour                                               
    1/2 teaspoon salt                                              
    1/2 teaspoon sugar                                             
    1/2 cup cold, unsalt butter cut to pieces       
               
    CRUMBLE TOP:                                                   
    3/4 cup flour                                                  
    1/3 cup packed light brown sugar                               
    3 tablespoons sugar                                            
    6 tablespoons cold unsalt butter cut to pieces                 
    Pinch salt           
                                          
    FILLING:                                                       
    1 3/4 pounds rhubarb ends trimmed, cut 3/4-in pieces           
    1 cup sugar                                                    
    2 tablespoons cornstarch                                       
    Pinch salt               
                                     
For best results, make this pie a day before you plan to serve it.

DOUGH:
In a food processor pulse 1 1/4 cups flour ad 1/2 tsp each salt and sugar several times to combine.  Add 1/2 cup butter, cut to small pieces.

Pulse until ixture resembles coarse meal, with a few pea-size pieces remaining.

Add 2 tbsp ice water; pulse until dough is crumbly but holds together when squeezed (if needed, add up to 2 tbsp more ice water, 1 tbsp at a time).  Do not overmix.

CRUMBLE TOPPING:
In a medium bowl, mix 3/4 cup all-purpose flour, 1/3 cup packed light-brown sugar, 3 tablespoons granulated sugar, and a pinch of salt. With your hands, work in 6 tablespoons cold unsalted butter (cut into small pieces) until large, moist clumps form. Chill, covered, until ready to use.

PIE:
Place the pie dough on a floured piece of parchment paper. Using your knuckles, press edges of dough to help prevent cracking. Roll out dough to a 14-inch round.

Use the parchment to lift and wrap dough around rolling pin; carefully unroll over a 9-inch pie plate.  Gently fit dough into bottom and sides of plate, being careful not to stretch or tear. Using kitchen shears, trim dough to a 1-inch overhang; fold under, and press gently to seaI. Crimp edges if desired. Refrigerate 1 hour.

Preheat oven to 400°. with rack in lowest level. In a large bowl, toss rhubarb with sugar, cornstarch and salt. Pour into pie shell; sprinkle with Crumble Topping. Place pie a foil-lined rimmed baking sheet.

Place pie in oven; reduce 375° Bake until topping is browned and crust is lightly browned, about 1 1/2 hours. (If topping or crust beings to brown too quickly, tent with foil.)

Cool completely before serving.