Ingredients

Makes one 9 1/2-inch deep-dish pie

　　2 pounds rhubarb, trimmed and cut into 1/2-inch pieces (about 6 1/2 cups)

　　1 1/3 cups granulated sugar

　　1/4 cup cornstarch

　　Pinch of coarse salt

　　1 teaspoon finely grated lemon zest plus 1 tablespoon fresh lemon juice

　　All-purpose flour, for work surface

　　Flaky Piecrust (recipe follows)

　　2 tablespoons unsalted butter, cut into pieces

　　1 tablespoon heavy cream

　　1 large egg yolk

　　Fine sanding sugar, for sprinkling

　　

Flaky Piecrust

3 cups all-purpose flour

　　1 tablespoon sugar

　　1 1/4 teaspoons salt

　　3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces

　　6 tablespoons cold vegetable shortening or lard, cut into pieces

　　1/2 cup ice water, plus more if needed

　　(makes enough for one 9 1/2-inch double-crust pie or two 9- to 10-inch single-crust pies)

　　

Step 1

Preheat the oven to 375°F, with a rack in lower third. Stir together the rhubarb, granulated sugar, cornstarch, salt, and lemon zest and juice in a large bowl; set aside.

　　

Step 2

On a lightly floured surface, roll out 1 piece of dough to a 13-inch round, about 1/8 inch thick. Fit into a 9 1/2-inch deep-dish glass pie plate. Fill with rhubarb mixture, and dot with butter. Refrigerate.

　　

Step 3

On a lightly floured surface, roll out remaining dough to a 13-inch round. Drape over filling. Trim edge to 1 inch. Fold edge under, and crimp as desired. Make five 2 1/2- to 3-inch slits in crust to vent. Refrigerate 15 minutes.

　　

Step 4

Whisk cream and egg yolk in a small bowl. Brush over crust. Sprinkle with sanding sugar. Bake until bottom crust is golden and filling is bubbling vigorously, 1 hour 10 minutes to 1 hour 25 minutes. Cover with foil if browning too quickly. Let cool at least 4 hours on a wire rack.

　　

Flaky Piecrust

Step 5

Pulse flour, sugar, and salt in a food processor. Add butter and shortening, and process until mixture resembles coarse meal, about 10 seconds. Add water in a slow, steady stream just until dough holds together, no longer than 30 seconds (do not overprocess). Squeeze a small amount of dough; if it doesn’t hold together, add more water.

　　

Step 6

Remove dough from processor, and knead once or twice. Divide in half; shape into disks. Wrap each in plastic; refrigerate until firm, 1 hour or overnight.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.