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1
Pie Crust: In a mixer fitted with a paddle attachment (or using a hand mixer), mix the flour, salt, and sugar for 1 minute.
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2
Add the butter and mix just until you have a crumbly, sandy mixture.
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3
You should still be able to see the pieces of butter.
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4
In a small bowl, stir the water and vinegar together.
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5
With the mixer running at medium speed, drizzle in the water-vinegar mixture and mix just until a dough forms.
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6
You should still see small bits of butter.
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7
Turn out onto a work surface, divide the dough in half, and shape into round, flat disks.
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8
Wrap separately in plastic wrap and refrigerate at least 30 minutes before using.
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9
(Or, refrigerate up to 48 hours or freeze up to 1 month before using.
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10
If frozen, let thaw in the refrigerator overnight before rolling out.)
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11
On a floured surface, roll out 1 disk of dough into a square large enough to cut 4 circles about 6 inches in diameter (the dough will be about 3/16-inch thick).
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12
Using an individual (4-inch) pie pan as a guide, and leaving an extra inch of dough all the way around, cut the dough into circles with the tip of a sharp knife.
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13
Line the individual pie pans with the dough circles, then crimp the edges decoratively.
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14
Repeat with the remaining dough to make a total of 8 individual pie shells.
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15
Arrange the lined pie pans on a sheet pan and refrigerate, uncovered, 30 to 60 minutes.
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16
Preheat the oven to 400 degrees F.
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17
In a medium bowl, mix the flour, brown sugar, 1 tablespoon of the granulated sugar, and the cinnamon.
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18
Add the butter and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture.
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19
Do not overmix; as soon as the mixture is sandy, cover, and refrigerate until ready to use.
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20
In a large bowl, toss the rhubarb, the remaining 1/2 cup sugar, and cornstarch together.
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21
Divide among the pie shells, mounding the filling high (it will cook down during baking).
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22
Sprinkle the topping over the pies, gently pressing the topping onto the rhubarb with your hand.
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23
Bake until the rhubarb is tender and the topping is golden brown, about 30 minutes.
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24
Serve warm or at room temperature.
