Rhubarb Pie

1. Stage

Preheat the oven: Arrange a rack in the lower third of the oven and preheat to 450°F.

2. Stage

Make the pie dough: Make the pie dough, divide it into two equal disks, and chill the disks in the refrigerator for at least 1 hour.

3. Stage

Roll out the dough: Remove one disk from the refrigerator. Dust your countertop lightly with flour. Use a rolling pin to roll the dough to an 11-inch circle, about 1/8-inch thick. To roll the dough, start at the center and roll outwards to the edges. Rotate the dough as you roll to keep the dough circular. If the dough starts to stick to the countertop or rolling pin, lightly dust it with more flour.

4. Stage

Transfer to pie dish: Carefully transfer the dough into a 9-inch pie dish. To do this while minimizing the risk of tearing the dough, roll the dough around the rolling pin and then unroll it into the pie dish. Gently press in the dough to line the pie dish.

5. Stage

Make the filling: In a large mixing bowl, toss the chopped rhubarb with the orange zest.  In a medium-sized bowl, whisk together the sugar, tapioca starch, ground nutmeg, and salt to combine. Pour the sugar mixture over the chopped rhubarb and toss with a rubber spatula to coat.

6. Stage

Transfer filling to the crust: Transfer the filling into the bottom crust and spread it out evenly. Depending on the depth of your pie plate, the filling will be rounded, but it will settle as it bakes.

7. Stage

Make the lattice top: Roll out the second disk of dough following the same method as the first. Use a pastry wheel or a pizza wheel to cut a circle of dough into vertical strips that measure 1/2 to 3/4 of an inch wide. To make a lattice, lay down 4 to 7 strips across the pie parallel to each other and spaced out evenly. Fold back every other strip and lay a long strip of dough perpendicular to the other strips in the center of the pie. Unfold the folded strips so they lie on top of the perpendicular strip.  Now fold back the parallel strips that lie underneath the perpendicular strip and lay down another perpendicular strip next to the first. Unfold the folded strips to cover the second perpendicular strip. Continue this weaving process until the lattice is complete. Trim the edges and fold the dough over the edges of the lattice, tucking the top crust under the bottom crust, so the edge of the fold is flush with the outer rim of the pie dish. Use your fingers to crimp and seal the edges.

8. Stage

Brush the pie with the egg wash: In a small bowl, whisk the cream and egg yolk to make an egg wash. Use a pastry brush to apply the egg wash over the top crust. Sprinkle the top generously with the turbinado sugar.

9. Stage

Bake the pie: Line a rimmed baking sheet with parchment paper or foil to catch any drippings. If you save and reuse parchment paper, this is a good time to reuse an old piece. Place the pie on the baking sheet and bake it for 15 minutes.  Then, reduce the temperature to 350°F and continue baking for 1 to 1 1/2 hours, or until the crust is golden and the filling is bubbling in the center. If the edges of the pie brown too quickly, cover them with a pie shield or strips of aluminum foil. Check your pie at the 1 hour mark for doneness.

10. Stage

Cool and serve: Transfer the pie onto a wire rack to cool. Let it cool completely before slicing and serving.

11. Stage

Storage: Store the baked pie loosely covered with plastic wrap at room temperature for up to 2 days or refrigerated for up to 4 days. Did you love the recipe? Leave us stars below!