I Miss You Both Dearly

Posted: March 21, 2013 in Uncategorized

SERVES 8

3 ¼ cups flour
14 tbsp. unsalted butter, cubed and chilled, plus more, melted, for brushing
2 tsp. kosher salt
4 cups roughly chopped fresh or frozen, thawed, rhubarb
2 cups sugar, plus more for sprinkling
1 tsp. vanilla extract
2 eggs
Vanilla ice cream, to serve (optional)

Pulse 3 cups flour, butter, and 1 tsp. salt in a food processor until pea-size pieces form. Add ½ cup ice-cold water; pulse until dough forms. Form into a ball; halve and form into two disks. Wrap; chill for 1 hour.

Heat oven to 350°. In a bowl, toss together remaining flour and salt, along with rhubarb, sugar, vanilla, and eggs; set filling aside. Unwrap dough; roll both disks into 11″-wide x 1⁄8″-thick circles. Transfer one circle to a 9″ deep-dish pie pan; mound filling inside. Transfer second dough circle over top of pie; trim and crimp edges. Brush dough with butter and sprinkle with sugar. Bake until golden and bubbling, about 1 hour; let cool and serve with ice cream on top, if you wish.

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