A specialty in Iowa, this pie is made with fresh rhubarb when in season, although frozen will do when not in season. A large dollop of soft-serve ice cream finishes off this sweet-tart pie. This recipe first appeared with the article Hog Heaven in issue #147.
- 3 1⁄4 cups flour
- 14 tbsp. unsalted butter, cubed and chilled, plus more, melted, for brushing
- 2 tsp. kosher salt
- 4 cups roughly chopped fresh or frozen, thawed, rhubarb
- 2 cups sugar, plus more for sprinkling
- 1 tsp. vanilla extract
- 2 eggs
- Vanilla ice cream, to serve (optional)
Pulse 3 cups flour, butter, and 1 tsp. salt in a food processor until pea-size pieces form. Add 1⁄2 cup ice-cold water; pulse until dough forms. Form into a ball; halve and form into two disks. Wrap; chill for 1 hour.
Heat oven to 350°. In a bowl, toss together remaining flour and salt, along with rhubarb, sugar, vanilla, and eggs; set filling aside. Unwrap dough; roll both disks into 11"-wide x 1⁄8"-thick circles. Transfer one circle to a 9" deep-dish pie pan; mound filling inside. Transfer second dough circle over top of pie; trim and crimp edges. Brush dough with butter and sprinkle with sugar. Bake until golden and bubbling, about 1 hour; let cool and serve with ice cream on top, if you wish.