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1
Put the flour, butter, sugar, and salt in the bowl of a stand mixer and put in the freezer for 20 minutes.
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2
Remove the bowl from the freezer and put it on the mixer fitted with the paddle attachment.
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3
Mix on low speed until the mixture resembles a coarse meal, about 2 minutes.
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4
Combine the ice water and vinegar in a small measuring cup.
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5
With the mixer running, slowly add it to the flour mixture.
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6
Add just enough for the mixture to come together into shaggy clumps; if you use all the liquid and it is still not holding together, add cold water 1 teaspoon at a time until it does.
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7
Be careful not to overmix the dough, or it will become tough.
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8
Turn the dough out onto a large piece of plastic wrap, shape into a 5-inch disk, and wrap in the plastic.
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9
Chill for at least 30 minutes or up to a few days.
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10
On a lightly floured surface, roll the dough into a 12 1/2-inch circle about 1/8 inch thick.
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11
Transfer to a 9-inch pie dish by either folding the dough into quarters and unfolding it in the dish or rolling the dough around a rolling pin and unrolling it into the dish.
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12
Tuck the excess dough under the edges to create a double thickness and a smooth edge.
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13
Then pinch the dough every 2 inches to form a decorative border.
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14
Refrigerate while you prepare the filling and crumb topping (at least 20 minutes).
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15
Position a rack in the center of the oven and heat to 350F.
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16
In a medium bowl, combine the filling ingredients and toss gently to combine.
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17
In another medium bowl, combine the crumb topping ingredients.
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18
Using a pastry blender or two table knives, cut the mixture until the biggest pieces of butter are about the size of small peas.
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19
The mixture will still be very dry and floury looking.
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20
Spoon the rhubarb mixture into the pie crust, then top with the crumb mixture.
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21
Place the pie on a large rimmed baking sheet and bake until the crust is dark golden brown, the filling is bubbling, and some juices are spilling over the edge, about 1 hour 15 minutes.
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22
Let cool completely on a rack.
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23
If the dough has been in the fridge overnight or longer, let it come to room temperature for 30 minutes prior to rolling.
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24
(It needs to have a bit of give.)
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25
If it has been refrigerated for only a couple of hours, you can roll it out immediately.
