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1
Preheat the oven to 375F.
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2
To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle.
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3
Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate.
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4
Set the pie shell to the side while you make the filling.
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5
To prepare the filling, in a small bowl, mix together the sugar, cornstarch, tapioca, and salt.
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6
Place the rhubarb in a large bowl and sprinkle it with the sugar mixture, making sure the rhubarb is thoroughly coated.
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7
Place the rhubarb in the pie shell, distributing it evenly.
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8
Dot the filling with the butter.
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9
To prepare the top crust, roll out the second half of the dough with a rolling pin until it forms a 10-inch circle.
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10
Fold the dough circle in half and place it over the filling, with the straight line of the half circle running down the middle of the pie.
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11
Unfold the circle so that the entire pie is covered.
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12
Using your thumb and index finger, crimp the edges of the pie together to seal in the filling, and then use a fork to puncture the top of the pie 5 or 6 times.
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13
Brush the top of the pie and crimped edges with heavy cream to create a perfect, golden brown finish.
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14
To bake, place the pie plate on a baking sheet and bake for 50 to 60 minutes, or until the crust is golden brown.
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15
Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 1 1/2 hours before serving.
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16
Rhubarb Pie is best served at room temperature or warmed to 350F for about 10 minutes.
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17
It will keep at room temperature overnight and can be stored in the refrigerator for up to 4 days.
