Rhubarb Pie

Instructions

• Pastry: 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. Continue whirling until a ball forms, 30 sec. Divide pastry in half. Form into 2 discs. Wrap each with plastic and chill in refrigerator for 30 min.

• Filling: Combine rhubarb with 1 cup granulated sugar in a large saucepan and set over high. Bring to a boil, then reduce heat to medium. Cook, stirring often, until mixture is very thick and reduced to 2 1/2 cups, 20 to 35 min. (Time will depend on water content of rhubarb.) Stir in vanilla and cool slightly, 5 min.

• Position rack in lower third of oven. Preheat to 375F.

• Beat egg with 1 tbsp water in small bowl. Remove one pastry disc from the fridge. On a lightly floured surface, roll out 1 pastry disc into a 13-in. circle. Lift onto a 9-in. metal pie pan set on a baking sheet. Press dough over bottom and up sides of pan, leaving 1-in. overhang. Trim, if needed. Scrape rhubarb mixture into pastry. Brush overhang with egg wash. Roll out second pastry disc into a 12-in. circle, about 1/8 in. thick. Cut into twelve 3/4-in. strips.

• Lay 6 pastry strips vertically across pie. Fold back every other strip, then lay a new strip horizontally. Straighten folded strips back across pie. Fold back alternate strips, then place a new strip horizontally above the first one. Repeat until pie is completely covered. Fold overhanging pastry over lattice strips to seal, and crimp edges inside the pan.

• Brush lattice and overhang with egg wash. Sprinkle with coarse sugar. Bake in lower third of oven until golden brown, 50 to 60 min. Transfer pie to a rack to cool completely, about 1 hr.