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1
Preheat the oven to 375F, with a rack in lower third.
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2
Stir together the rhubarb, granulated sugar, cornstarch, salt, and lemon zest and juice in a large bowl; set aside.
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3
On a lightly floured surface, roll out 1 piece of dough to a 13-inch round, about 1/8 inch thick.
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4
Fit into a 9 1/2-inch deep-dish glass pie plate.
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5
Fill with rhubarb mixture, and dot with butter.
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6
Refrigerate.
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7
On a lightly floured surface, roll out remaining dough to a 13-inch round.
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8
Drape over filling.
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9
Trim edge to 1 inch.
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10
Fold edge under, and crimp as desired.
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11
Make five 2 1/2- to 3-inch slits in crust to vent.
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12
Refrigerate 15 minutes.
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13
Whisk cream and egg yolk in a small bowl.
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14
Brush over crust.
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15
Sprinkle with sanding sugar.
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16
Bake until bottom crust is golden and filling is bubbling vigorously, 1 hour 10 minutes to 1 hour 25 minutes.
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17
Cover with foil if browning too quickly.
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18
Let cool at least 4 hours on a wire rack.
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19
Pulse flour, sugar, and salt in a food processor.
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20
Add butter and shortening, and process until mixture resembles coarse meal, about 10 seconds.
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21
Add water in a slow, steady stream just until dough holds together, no longer than 30 seconds (do not overprocess).
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22
Squeeze a small amount of dough; if it doesnt hold together, add more water.
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23
Remove dough from processor, and knead once or twice.
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24
Divide in half; shape into disks.
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25
Wrap each in plastic; refrigerate until firm, 1 hour or overnight.
