Old-Fashioned Rhubarb Pie

Ingredients

• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• 1 cup (2 sticks) unsalted butter, chilled and cubed
• 6 to 8 tablespoons ice water
• 4 cups fresh rhubarb, chopped
• 1 ⅓ cups granulated sugar
• ¼ cup all-purpose flour
• 1 tablespoon cornstarch
• ½ teaspoon ground cinnamon
• 1 tablespoon unsalted butter
• 1 egg yolk, beaten (for egg wash)
• 1 tablespoon coarse sugar (for sprinkling)

Instructions

1. In a large bowl, mix the flour, salt, and granulated sugar until evenly combined.
2. Add the chilled, cubed butter. Using a pastry cutter or your fingers, blend the butter into the flour until it resembles coarse crumbs.
3. Gradually mix in the ice water, one tablespoon at a time, until the dough comes together.
4. Divide dough in half, shape into discs, wrap in plastic, and refrigerate for at least 1 hour.
5. In a large mixing bowl, combine chopped rhubarb, granulated sugar, flour, cornstarch, and cinnamon. Toss until rhubarb is evenly coated.
6. Preheat the oven to 400°F (200°C).
7. On a lightly floured surface, roll out one dough disc to fit a 9-inch pie pan. Place the crust into the pan.
8. Spoon the rhubarb filling into the crust and dot with pieces of butter.
9. Roll out the second dough disc and place over the filling. Trim excess dough, fold edges under, and crimp to seal.
10. Brush the top crust with beaten egg yolk and sprinkle with coarse sugar.
11. Place pie on a baking sheet and bake in the preheated oven for 20 minutes. Reduce temperature to 350°F (175°C) and continue baking for 25-30 minutes until crust is golden brown and filling is bubbly.
12. Allow the pie to cool for at least 2 hours before serving.