Old-Fashioned Rhubarb Pie

Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 cup unsalted butter, chilled and diced
• 6 to 8 tablespoons ice water
• 4 cups fresh rhubarb, chopped
• 1 1/4 cups granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 1/2 cup all-purpose flour (optional)
• 1/2 cup brown sugar (optional)
• 1/4 cup unsalted butter, chilled and cubed (optional)

Instructions

1. Prepare the Pie Crust: In a large bowl, combine flour, salt, and sugar. Add chilled butter and use a pastry cutter to blend until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until dough holds together. Divide in half, shape into disks, wrap in plastic, and refrigerate for at least 1 hour.
2. Preheat the Oven: Set your oven to 400°F (200°C).
3. Roll Out the Dough: On a lightly floured surface, roll out one disk of dough to fit a 9-inch pie plate. Carefully transfer the dough to the plate, trim excess, and refrigerate.
4. Prepare the Filling: In a large bowl, combine rhubarb, sugar, cornstarch, salt, vanilla extract, and lemon juice. Stir until rhubarb is well-coated. Allow the mixture to sit for 15 minutes.
5. Assemble the Pie: Pour the rhubarb mixture into the prepared pie crust. Roll out the second dough disk and place it over the filling, or opt for a lattice design. Trim and crimp edges to seal.
6. Bake the Pie: Place the pie on a baking sheet and bake for 20 minutes at 400°F (200°C). Reduce heat to 350°F (175°C) and continue baking for 35-40 minutes, or until the crust is golden brown and filling is bubbly.
7. Cool the Pie: Allow the pie to cool on a wire rack for at least 2 hours before serving.