Rhubarb and Brown Sugar Pie
 
 
Rhubarb season is short but glorious! Make this sweet and tart rhubarb and brown sugar pie and you won't regret it.
Yield: 8 slices
Ingredients
For the crust
  • 1¾ cups (245 g) all purpose flour
  • 1 tbsp sugar
  • 1 tsp kosher salt
  • 1 cup (225 g) unsalted butter, cold
  • 2 large egg yolks, room temperature
  • 3 tbsp (45 g) whole milk
For the filling
  • 2 large eggs
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1¼ lb (560 g) fresh rhubarb, trimmed and sliced ½-inch thick
  • ⅔ cup (135 g) sugar
  • ⅓ cup (75 g) brown sugar
  • ¼ cup (30 g) cake flour, sifted
  • ½ tsp kosher salt
  • 1 large egg yolk (for egg wash)
  • 1 tsp sanding sugar
Instructions
For the crust
  1. In a stand mixer fitted with the paddle attachment, combine the flour, sugar, and salt. Mix for 15 seconds.
  2. Cut the cold butter into 12 pieces and add to the flour mixture. Mix again on low speed just until the mixture starts to hold together when you press it, 60-90 seconds.
  3. Whisk together the egg yolks and milk, then and add them to stand mixer bowl. Mix on low speed, just until the dough starts to come together, about 30 seconds.
  4. Pour the messy dough onto a clean work surface and gather it together into a pile. Use the heel of your hand to smear it, starting from the top of the mound and smearing down to the bottom. This will create sheets of butter that will make for very crispy, flaky dough. Repeat until most of the large butter chunks are smeared like this and the dough has come together.
  5. Gather the dough into a ball and flatten it into a 1-inch thick disk. Wrap it in plastic wrap and refrigerate for at least 1 hour before using.
For the pie
  1. Remove the chilled crust from the fridge about 15 minutes prior to rolling it out. Divide the crust into two pieces - one that is about ⅔ of the dough and one that is about ⅓. Take the large piece and roll it out on a lightly floured work surface into a 12-inch circle. Rewrap and refrigerate the remaining dough for the top crust. Dock the rolled out crust all over with a fork. Line a 9-inch pie plate with the rolled out dough, leaving a ¼-inch lip around the edge. Refrigerate for 30 minutes or up to 1 day.
  2. Heat oven to 350F. Remove the pie plate from the fridge and line the crust with parchment paper. Pour pie weights onto the parchment, pushing them into the edges of the crust and filling it all the way to the top. Blind bake the shell for 30 minutes, rotating midway through. Remove from the oven and let cool on a wire rack. Once cool enough to handle, remove the parchment paper and pie weights from the shell. Discard the parchment paper and store the pie weights for future use.
  3. While the shell is baking, prepare the filling. Whisk together the eggs, lemon juice, and vanilla in a large bowl. Add in the rhubarb and toss to combine. In a separate small bowl, whisk together the sugars, flour, and salt until combined. Add the sugar mixture to the rhubarb mixture and stir together until thoroughly combined. Pour into the par-baked pie shell.
  4. Roll out the remaining pie dough into a 9-inch circle. Drape it over the pie and press gently so that it will stick to the edges of the parbaked crust. Whisk the egg yolk and brush over the top of the pie. Sprinkle the sanding sugar evenly over the top of the pie. Score the top with 5 2-inch slits to ensure the pie is well ventilated.
  5. Place the pie plate on a parchment-lined baking sheet. Bake for 1 hour and 15 minutes, rotating the pie halfway through, or until the crust is beautifully brown and the filling is bubbling in the center. Remove from the oven and allow to cool completely on a wire rack before serving.
Notes
Recipe from Pastry Love
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2020/05/rhubarb-brown-sugar-pie.html