Classic Rhubarb Pie with a Hint of Orange

Instructions

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   For the pie crust: In a large bowl, combine flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix. Divide the dough into two equal balls, flatten slightly, wrap in plastic, and refrigerate for at least 30 minutes.

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   For the filling: In a large bowl, gently combine the chopped rhubarb, granulated sugar, cornstarch, orange zest, ground cinnamon, and a pinch of salt. Set aside.

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   Preheat your oven to 200°C (390°F).

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   On a lightly floured surface, roll out one ball of dough into a 30 cm (12-inch) circle. Carefully transfer the dough to a 23 cm (9-inch) pie plate. Trim the edges, leaving about a 1.5 cm (0.5-inch) overhang.

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   Pour the rhubarb filling into the pie crust. Dot the top of the filling with the small pieces of butter.

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   Roll out the second ball of dough. You can either place it whole over the filling and cut slits for venting, or cut it into strips to create a lattice top. If making a lattice, weave the strips over the filling. Trim and crimp the edges of both crusts together to seal.

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   Brush the top crust with milk or cream and sprinkle with granulated sugar.

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   Bake for 15 minutes at 200°C (390°F), then reduce the oven temperature to 175°C (350°F) and continue baking for another 40-50 minutes, or until the crust is golden brown and the filling is bubbling. If the crust browns too quickly, you can cover the edges with aluminum foil.

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   Remove the pie from the oven and let it cool completely on a wire rack for at least 2-3 hours before slicing and serving. This allows the filling to set properly.