- 100 mins
Ingredients
- FILLING:
- 2-1/2 cups all-purpose flour
- 2 tsp granulated sugar
- 1 tsp salt
- 1 cup cold, unsalted butter, cubed
- 4 to 5 tbsp ice-cold water
- 7 cups chopped fresh rhubarb, cut into 1/2 inch pieces, about 750 g
- 1 cup granulated sugar
- 1 tbsp vanilla
- 1 egg, beaten
- 1 tbsp water
- 1 tsp coarse sugar
Preparation
Step 1
Whirl flour with 2 tsp granulated sugar and salt in a food processor. Add butter. Pulse until finely crumbled. With machine still running, add water, 1 tbsp at a time through the spout and continue whirling until a ball forms, 30 seconds. Divide pastry in half. Form into 2 discs. Wrap each with plastic and chill in refrigerator for 30 minutes.
Combine rhubarb with 1 cup granulated sugar in a large saucepan and set over high. Boil, then reduce heat to media. Cook, stirring often, until mixture in very thick and reduced to 2-1/2 cups, 20 to 30 minutes. (Time will depend on water content of rhubarb.) Stir in vanilla and cool slightly, 5 minutes.
Position rack in lower third of oven. PREHEAT TO 375F
Beat egg with water in a small bowl.
Brush upper dough with egg wash. Sprinkle wit coarse sugar. Bake in lower third of oven until golden brown, 50 to 60 minutes. Transfer pie to a rack to cool completely, 1 hour.