The Best Rhubarb Pie
Belle Morizio Blush pink rhubarb pairs beautifully with gin and ginger in writer Ellen Gray ’s classic all-butter crust. European-style butter is best for making the pie dough, as it contains less water and more fat than conventional American versions, resulting in a richer crust.
“The No-Fail, No-Mixer-Required Guide to Flaky, All-Butter Pie Crust .”
In a large bowl, whisk together the flour, sugar, and salt. On a clean surface, use a floured, flexible bowl scraper to lightly flatten the cubed butter, then scoop the butter pieces into the flour mixture.
Using your fingers, toss the mixture while rotating the bowl, until the water is evenly incorporated into the dry components. Continue to toss in the vinegar water, 1 tablespoon at a time, until the dough just holds together in a solid mass when gently squeezed.
Turn out the dough and divide in half, then gently press each half into an even ½-inch disk. On a lightly floured surface, roll out one dough disk to a 13-inch round.
Transfer to a 9-inch pie plate, easing the dough into the corners of the plate to avoid stretching it. Using a paring knife, trim the edges all the way around to a 1-inch overhang.
Transfer to a large, rimmed baking sheet, cover loosely with plastic wrap, and refrigerate until business, about 15 minutes. If it is still gummy and wet, turn the oven to 325°F and continue baking 5–10 minutes more. Meanwhile, unwrap the remaining dough disk, place on a lightly floured sheet of parchment, and set aside at room temperature for about 10 minutes.
Lightly flour the dough and roll it out to an even 12-inch round, about ⅛ inch thick. Slide the dough (still on the parchment) onto a second baking sheet, cover with plastic wrap, and refrigerate. In a small bowl, toss together the sugar, brown sugar, and orange zest, rubbing the mixture between your fingers to release the orange oil.
In a large bowl, stir together the rhubarb, ginger, gin, orange juice, and bitters if desired, then stir in the sugar mixture. Transfer the rhubarb filling to the cooled pie shell and dot with the butter pieces.
Using a paring knife, trim the top crust so you have an even 1-inch overhang. Tuck the overhang under, then seal the top crust to the bottom crust by pressing gently all along the edges with the tines of a fork. Brush the top of the pie with the egg yolk wash and sprinkle the surface with the raw cane sugar and remaining cardamom.
Transfer to the freezer until the top crust is firm, about 15 minutes.
- Who: Belle Morizio Blush
- Figures: 2 lb