Truly amazing rhubarb pie

Recipe : Rhubarb pie

Taken form Edible Vancouver 
The author Sharon Hunt has a blog herself.

Pasty

2.25 cups of all purpose flour

1/4 tsp salt

1 cup cold butter, cut into small pieces

1/4 cup cold water

1 tbsp white vinegar

Sieve the flour and salt into a large bowl and add the butter. Using your hands, rub the butter into the flour until it resembles breadcrumbs. Mix the water and vinegar together in a jug and add just enough to bring the dough together until it forms a lump and leaves the bowl clean. Form into a ball, wrap in cling wrap and refrigerate for 30 minutes.

After 30 minutes, remove from the fridge and cut into two equal pieces. Roll out one half on a floured surface into a circle approx. 1/4 inch thick. Use this to line a greased and floured pie dish.

Filling

3.5 cups rhubarb, trimmed of all leaves and cut into chunks

1.25 cups of sugar

1/4 cup cornstarch

Place the rhubarb into a bowl and add the sugar.

Mix together well. It will seem like there is an inordinate amount of sugar, but rhubarb is a very tart vegetable and needs quite a bit of help to sweeten up.

Pile the rhubarb into the pie dish and spread out evenly. Sprinkle all the cornflour over the top, (again there seems like a lot, but it will help to make a nice jam-like filling). Roll out the second piece of pastry as the first and lay over the top of the pie, sealing the edges by pinching with your fingers. Make 2 or 3 slits into the top to allow steam to escape. (The magazine recipe recommended laying a thin 1/2 inch strip of foil around the edges before baking to prevent over browning).

Bake the pie initially at 450oF for 12 - 15 minutes, then remove the foil and reduce the oven heat to 350oF. Bake for a further 40 - 50 minutes, (no need to remove it while the oven is cooling to the lower temperature), until the crust is golden brown on top and the rhubarb is soft. 

Allow to cool completely before cutting and serving.