My First Rhubarb Pie

Brian and I went to the farmer’s market and picked up beautiful garnet rhubarb. He’s been talking for a few days about his grandmother’s plain rhubarb pie….No strawberries, just plain old rhubarb pie….Of course, I had to put myself to the test…..
Brian, was happy with the results I had to make sure that something of it was left for the next day so we can share it with others…
And, here it is…..
BASIC PIE CRUST/PATE BRISEE:
Ingredients:
21/2 CUPS ALL-PURPOSE FLOUR
1 TEASPOON SALT
1 TEASPOON GRANULATED SUGAR(OPTIONAL)*
2 STICKS COLD UNSALTED BUTTER
1/4 CUP TO 1/2 CUP ICE WATER
* I use sugar when the fruit is tart  and not sweet, like rhubarb or plums.
1.Make sure that all your ingredients and utensils cold. I put the food processor bowl and blade in the freezer before I start. Put some ice cubes in a bowl with water. Put flour, salt and sugar in food processor and pulse.
2.Add, cold cubed butter and pulse until crumbly, you should be able to see pieces of butter. Add ice water 1 table spoon at a time, pulse as you go. Pastry should look dry not wet or sticky. Test it as you go by taking a some in your hand pressing it together, if it holds then it is ready.
3.Turn pastry on to a large piece of plastic wrap. Press dough together and form two balls. Wrap dough balls in plastic wrap and chill for at least one hour.
4. While dough is chilling work on your filling.
RHUBARB FILLING:
2 POUNDS FRESH RHUBARB, WASHED, TRIMMED AND CUT INTO 1/4” SLICES.
1 CUP GRANULATED SUGAR
1/2 CUP ALL PURPOSE FLOUR
1 TABLESPOON GROUND CARDAMOM
ZEST OF 1 LEMON
Mix all ingredients and chill while you roll your dough.

TO MAKE PIE:
1. Preheat oven to 375 degrees.
2. Butter your pie pan or spray with Pam. On a lightly floured surface, roll one dough ball to about 1/4”. Place in pan, trim edges and chill while you work on lattice.
3. Roll second dough ball into 1/4”, cut as many 1” strips as you can. Place strips on a lightly floured pan covered with parchment, chill.
4. To assemble, pour filling in pie crust. Using your pastry strips, form a lattice over filling. Crimp edges. Brush with egg wash ( egg with 1/4 cup of water).
5. Sprinkle granulated sugar on top.
6. Bake for 50 to 60 min., or until bubbly and golden brown. Cool, before serving.