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Yields:
8 - 10
Prep Time:
45 mins
Total Time:
2 hrs
You can make this pie dough ahead and stash it in the freezer—just let it thaw a bit before rolling it out.
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Ingredients
for the Crust
- 3 cups all-purpose flour, plus more for dusting
- 1 1/2 cups vegetable shortening
- 1 large egg
- 5 Tbsp. cold water
- 1 Tbsp. distilled white vinegar
- 1 tsp. kosher salt
for the Filling
- 6 cups sliced fresh rhubarb
- 2 Tbsp. apricot jam
- 1 tsp. vanilla extract
- 1/2 tsp. kosher salt
- 1 1/4 cups sugar, plus more for sprinkling
- 6 Tbsp. cornstarch
- 1 Tbsp. heavy cream
Directions
- Step 1For the crust: Put the flour in a large bowl, then gradually work in the shortening with a pastry cutter or 2 knives until the mixture resembles a coarse meal. Beat the egg with a fork in a small bowl and pour it into the flour mixture. Add the cold water, vinegar and salt and stir until all the ingredients are combined. Divide the dough in half. Form into 2 balls and place each in a large resealable plastic bag. Using a rolling pin, slightly flatten each ball of dough. Seal the bags and place them in the freezer for 15 to 20 minutes to chill.
- Step 2Meanwhile, for the filling: Toss the rhubarb with the jam, vanilla and salt in a large bowl. Whisk the sugar and cornstarch in a small bowl and add to the rhubarb. Mix well and set aside.
- Step 3Position a rack in the lower third of the oven and preheat to 425˚. Roll out 1 piece of dough into a 12-inch round on a floured surface, starting in the center and working your way out. (Sprinkle the dough with flour if it’s a bit too moist; if the dough is sticking to the surface, use a metal spatula to carefully scrape it up and flip it over.) Place the dough in a 9-inch pie plate; do not trim the excess. Pour in the rhubarb mixture and spread evenly.
- Step 4Roll out the second piece of dough into a 12-inch round. Cut into 12 even strips. Lay 6 strips across the top of the pie. Gently fold back every other strip halfway. Lay another strip of dough on the pie over the unfolded ones, perpendicular to them. Unfold the strips so they lie over the perpendicular one. Fold back the strips that haven’t been folded yet and add another perpendicular strip; unfold the strips over it. Repeat the folding and unfolding process until you have a lattice. If the dough strips tear, gently press them back together. Trim the ends of the strips. Fold the overhanging bottom crust up and trim any uneven areas. Crimp the edges. Brush the lattice with the heavy cream and sprinkle with sugar.
- Step 5Place the pie on a foil-lined baking sheet and place on the lower oven rack. Bake 15 minutes, then reduce the oven temperature to 375˚ and continue baking until bubbly and golden brown, about 45 more minutes. Tent with foil if the pie starts getting too brown. Let cool completely.
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