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1
CRUST.
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2
In a large bowl, sift together flour and salt.
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3
Rub or cut (using a pastry cutter or two knives) the butter into the flour mixture, until it all looks like small peas.
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4
Beat together egg, cold water and lime juice.
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5
Gradually add liquid mixture to flour mixture, stirring gently with a fork. You may need to add the 6th tablespoon of cold water. Do not overwork the dough or your crust will be tough.
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6
Shape mixture into two balls, wrap each in wax paper and refrigerate for 20 minutes.
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7
FILLING.
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8
Combine all the filling ingredients, in a large bowl, in the order listed. Stir well and let sit for 10-15 minutes.
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9
Just before rolling out the pie crust dough, start to pre-heat the oven to 400u00b0F.
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10
ASSEMBLE.
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11
Flatten and roll out one ball of pie crust and use it to line a 9 or 10-inch pie pan. I use a 10-inch pan. For ease of handling, roll out the crust between two sheets of floured wax paper; also flour the rolling pin.
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12
Pour pie filling into crust.
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13
Flatten and roll out second ball of pie crust. Use it to cover the filling, then crimp around the edges.
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14
Cut air slits.
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15
Brush top crust with finishing lime juice and sprinkle with sugar.
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16
BAKE.
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17
Put in 400u00b0F oven for 40 minutes or until rhubarb is tender.
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18
Let rest for at least 60 minutes (one hour) before slicing.
