Rhubarb Pie

Instructions:

Prepare the Pie Crust:

1. Mix Dry Ingredients: In a large bowl, combine flour, salt, and sugar.
2. Cut in Butter: Add the chilled butter pieces. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
3. Add Ice Water: Sprinkle 6 tablespoons of ice water over the mixture. Stir gently with a fork. Add more ice water, 1 tablespoon at a time, until the dough begins to come together.
4. Form Dough: Divide the dough in half, shape each portion into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

Prepare the Filling:

1. Preheat Oven: Preheat your oven to 425°F (220°C).
2. Mix Ingredients: In a large bowl, combine rhubarb, sugar, cornstarch, salt, cinnamon (if using), and lemon juice. Toss to coat the rhubarb evenly.
3. Set Aside: Let the mixture sit for about 10 minutes to allow the flavors to meld.

Assemble the Pie:

1. Roll Out Dough: On a floured surface, roll out one disk of dough to fit a 9-inch pie plate. Place the rolled dough into the pie plate and trim the edges.
2. Add Filling: Pour the rhubarb filling into the pie crust. Dot the filling with small pieces of butter.
3. Top Crust: Roll out the second disk of dough and place it over the filling. You can make a lattice top by cutting the dough into strips and weaving them over the filling, or simply cover the pie with the whole piece of dough and cut a few slits to allow steam to escape.
4. Seal Edges: Trim, fold, and crimp the edges of the dough to seal. Brush the top with an egg wash (1 egg beaten with 1 tablespoon water) and sprinkle with sugar if desired.

Bake:

1. Bake the Pie: Place the pie on a baking sheet to catch any drips. Bake in the preheated oven for 45-55 minutes, or until the crust is golden brown and the filling is bubbly.
2. Cool: Allow the pie to cool on a wire rack before serving. This helps the filling to set.