Rhubarb shines in this scrumptious dessert. For the filling, the rhubarb is simply tossed with sugar, salt, and a bit of cornstarch. The topping can be used on any single-crust fruit pie, or on a crumble itself, naturally. Make a few extra batches and store them in the freezer for convenience; they’ll keep up to six months in airtight containers. This pie is best enjoyed the day after it’s baked; try it alone or with a scoop of vanilla (or strawberry) ice cream.

　　

Ingredients

Makes one 9-inch pie

　　All-purpose flour, for dusting

　　1/2 recipe Pâte Brisée (page 322)

　　1 3/4 pounds rhubarb, ends trimmed, cut crosswise into 3/4-inch pieces (about 6 cups)

　　1 cup sugar

　　2 tablespoons cornstarch

　　Pinch of salt

　　Crumble Topping (recipe follows)

　　

Crumble Topping

3/4 cup all-purpose flour

　　1/3 cup packed light brown sugar

　　3 tablespoons granulated sugar

　　Pinch of salt

　　6 tablespoons cold unsalted butter, cut into small pieces

　　(makes 2 1/2 cups)

　　

Step 1

On a lightly floured piece of parchment, roll out dough to a 13-inch round. Fit dough into a 9-inch pie plate. Trim dough, leaving a 1-inch overhang; fold overhang under, and press gently to seal. Crimp edges, as desired. Refrigerate or freeze until firm, about 30 minutes.

　　

Step 2

Preheat oven to 400°F. In a large bowl, toss rhubarb with sugar, cornstarch, and salt. Pour into pie shell; sprinkle evenly with crumble topping. Place pie plate on a parchment-lined rimmed baking sheet.

　　

Step 3

Reduce heat to 375°F. Bake until topping is browned and crust is lightly browned, about 1 1/2 hours. (If topping or crust brown too quickly, tent pie with foil.) Let pie cool completely on a wire rack before serving.

　　

Crumble Topping

Step 4

In a medium bowl, mix flour, sugars, and salt until combined. With your fingertips, work in butter until large clumps form. Refrigerate, covered, until ready to use (up to 3 days).

　　Martha Stewart's New Pies and Tarts