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1
Whisk together flour and salt in medium bowl to blend. Add butter and cut in, using a pastry blender or 2 knives until the fat is cut into approximately 1/8-inch pieces.
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2
Sprinkle smaller amount of water over flour mixture and toss with fingers or fork until evenly moistened and dough just holds together if squeezed. Add additional water only if necessary.
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3
Gather dough into 2 balls and flatten into discs. Wrap dough in plastic wrap and refrigerate at least 2 hours or up to 2 days. May also be frozen for 1 month, in which case, protect further by placing in zipper top bag; defrost in refrigerator overnight.
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4
Let dough soften slightly at room temperature before rolling out. Preheat the oven to 425 degrees F. Position rack in lower third of oven. Coat a 9-inch ovenproof glass pie plate with nonstick spray and set aside.
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5
Stir together the rhubarb,1 1/3 cups sugar, cornstarch, and cinnamon in a bowl. Allow to sit for 10 to 15 minutes until juices begin to exude while oven preheats.
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6
Roll out 1 dough disc on floured surface to 12-inch round. Transfer to pie dish. Trim edges so that there is an extra inch all around. Fold excess crust under itself toward the outside; crimp edge.
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7
Stir filling together with any juices and scrape into crust. Dot with small pieces of butter.
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8
Roll out second dough disc to a 12-inch round and cut into 1-inch wide strips using a straight edge or fluted pastry wheel. Brush crimped edge lightly with water.
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9
Weave a lattice crust on top of filling. Trim the lattice strips and press to seal along crimped edge.
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10
Combine cinnamon and remaining 2 tablespoons sugar. Brush lattice with milk and sprinkle with cinnamon/sugar.
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11
Bake for 15 minutes then turn oven down to 375 degrees F and continue baking until golden brown and filling is bubbling, about 30 to 35 minutes more.
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12
Cool on rack for at least 1 hour to allow juices to thicken. Serve warm or at room temperature. Store at room temperature overnight, loosely covered with foil, if desired.
