Ingredients

• All-purpose flour - 2 ½ cups
• Granulated sugar - 1 ½ cups
• Salt - ½ teaspoon
• Unsalted butter - 1 cup (cold, diced)
• Ice water - ¼ cup
• Rhubarb - 4 cups (chopped)
• Cornstarch - 2 tablespoons
• Egg - 1 (beaten, for egg wash)

Instructions

1. 1.

   In a large bowl, combine flour and salt. Cut in the butter until the mixture resembles coarse crumbs.

2. 2.

   Add ice water gradually, mixing until the dough just holds together. Divide the dough in half, shape into discs, wrap in plastic, and refrigerate for at least 30 minutes.

3. 3.

   Preheat the oven to 200°C (400°F).

4. 4.

   Roll out one disc of dough on a floured surface to fit a 9-inch pie plate. Place the dough into the pie plate.

5. 5.

   In a bowl, combine rhubarb, sugar, and cornstarch. Mix well and pour into the pie crust.

6. 6.

   Roll out the second disc of dough and place over the filling. Trim excess and crimp the edges to seal.

7. 7.

   Cut slits in the top crust to allow steam to escape. Brush with beaten egg.

8. 8.

   Bake for 45 to 50 minutes or until the crust is golden and the filling is bubbling.

9. 9.

   Allow to cool before serving.

Nutritional Facts