Prep 30 mins
Cook 50 mins
Sumner, Washington is the Rhubarb Pie capital of the World with almost 30% of the United States supply of rhubarb grown in and around the city. Rhubarb is native to China, Mongolia and Siberia and the edible kind was introduced to Europe in 1608. Ben Franklin brought the edible Rhubarb to the US in 1772 but it did not appear in pies until the early 1800's.
- 2 1⁄2 cups all-purpose flour
- 1⁄2 teaspoon salt
- 1 cup unsalted butter, cut into small pieces (chilled)
- 6 tablespoons ice cold water
- 1 1⁄2 lbs rhubarb, cut into 1/2-inch pieces
- 1 1⁄3 cups sugar
- 2 tablespoons sugar
- 3 tablespoons cornstarch
- 1⁄8 teaspoon cinnamon
- 1 tablespoon unsalted butter
- 2 tablespoons whole milk
- Whisk together flour and salt in medium bowl to blend. Add butter and cut in, using a pastry blender or 2 knives until the fat is cut into approximately 1/8-inch pieces.
- Sprinkle smaller amount of water over flour mixture and toss with fingers or fork until evenly moistened and dough just holds together if squeezed. Add additional water only if necessary.
- Gather dough into 2 balls and flatten into discs. Wrap dough in plastic wrap and refrigerate at least 2 hours or up to 2 days. May also be frozen for 1 month, in which case, protect further by placing in zipper top bag; defrost in refrigerator overnight.
- Let dough soften slightly at room temperature before rolling out. Preheat the oven to 425 degrees F. Position rack in lower third of oven. Coat a 9-inch ovenproof glass pie plate with nonstick spray and set aside.
- Stir together the rhubarb,1 1/3 cups sugar, cornstarch, and cinnamon in a bowl. Allow to sit for 10 to 15 minutes until juices begin to exude while oven preheats.
- Roll out 1 dough disc on floured surface to 12-inch round. Transfer to pie dish. Trim edges so that there is an extra inch all around. Fold excess crust under itself toward the outside; crimp edge.
- Stir filling together with any juices and scrape into crust. Dot with small pieces of butter.
- Roll out second dough disc to a 12-inch round and cut into 1-inch wide strips using a straight edge or fluted pastry wheel. Brush crimped edge lightly with water.
- Weave a lattice crust on top of filling. Trim the lattice strips and press to seal along crimped edge.
- Combine cinnamon and remaining 2 tablespoons sugar. Brush lattice with milk and sprinkle with cinnamon/sugar.
- Bake for 15 minutes then turn oven down to 375 degrees F and continue baking until golden brown and filling is bubbling, about 30 to 35 minutes more.
- Cool on rack for at least 1 hour to allow juices to thicken. Serve warm or at room temperature. Store at room temperature overnight, loosely covered with foil, if desired.