Recipe information
Yield
Makes one 9 1/2-inch deep-dish pie
Ingredients
2
1
1
1
2
1
1
Flaky Piecrust
3
1
1
3
6
1
Need to make a substitution?
Preparation
Step 1
Preheat the oven to 375°F, with a rack in lower third. Stir together the rhubarb, granulated sugar, cornstarch, salt, and lemon zest and juice in a large bowl; set aside.
Step 2
On a lightly floured surface, roll out 1 piece of dough to a 13-inch round, about 1/8 inch thick. Fit into a 9 1/2-inch deep-dish glass pie plate. Fill with rhubarb mixture, and dot with butter. Refrigerate.
Step 3
On a lightly floured surface, roll out remaining dough to a 13-inch round. Drape over filling. Trim edge to 1 inch. Fold edge under, and crimp as desired. Make five 2 1/2- to 3-inch slits in crust to vent. Refrigerate 15 minutes.
Step 4
Whisk cream and egg yolk in a small bowl. Brush over crust. Sprinkle with sanding sugar. Bake until bottom crust is golden and filling is bubbling vigorously, 1 hour 10 minutes to 1 hour 25 minutes. Cover with foil if browning too quickly. Let cool at least 4 hours on a wire rack.
Flaky Piecrust
Step 5
Pulse flour, sugar, and salt in a food processor. Add butter and shortening, and process until mixture resembles coarse meal, about 10 seconds. Add water in a slow, steady stream just until dough holds together, no longer than 30 seconds (do not overprocess). Squeeze a small amount of dough; if it doesn’t hold together, add more water.
Step 6
Remove dough from processor, and knead once or twice. Divide in half; shape into disks. Wrap each in plastic; refrigerate until firm, 1 hour or overnight.
