Place cold butter, flour, salt, and sugar in a food processor and pulse 4-5 times. Pea-sized butter flakes should still be visible. Add one tablespoon water after another and pulse 1-2 times after every tablespoon. Stop adding water when the dough starts to clump.
Divide pie crust into two halves and form 1 - 1.5 inch thick discs without kneading. Cover tightly with plastic wrap and refrigerate at least 2 hours or up to 2 days.
For the filling & constructing the pie...
Preheat oven to 190°C (375°F).
In a large bowl stir together both sugars, cornstarch, and salt. Add rhubarb and vanilla extract and stir to combine. Set aside.
On a lightly floured surface roll out the first dough disc into a 12-inch circle. Transfer to a 9-inch pie dish. The edges of the pie crust should hang out of the baking form.
Add filling. Then cut butter into small pieces and put on top of the filling.
Roll out second dough disc and cut to your preference. Arrange pie crust on top of your filling and seal and flute the edges. Brush with egg and sprinkle with sugar.
Bake for 45-50 minutes. Cover after 20-30 minutes with parchment paper to prevent it from browning too much if necessary.
Let cool to room temperature and chill for 4 hours in the fridge. Store leftovers in the refrigerator up to 3 days.
For a flavoursome twist
Add 1 teaspoon of orange zest to the rhubarb pie filling.
Sprinkle 1 tablespoon of lemon juice to give you a zesty flavour!
You can replace half of the rhubarb for sliced apples. Up to 300g of apples can be added to the rhubarb pie filling.
Allow rhubarb pie to rest after baking until it is completely cool. Then you can place it in the refrigerator.
Always use cold butter when making the rhubarb pie because that is what causes the flaky crust.
Before serving the fresh rhubarb pie allow it to chill in the fridge for at least 4 hours. This allows the filling to thicken up.
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