1 ¼ cup all-purpose flour ¼ teaspoon fine sea salt ½ cup cold unsalted butter, cut into 1/2-inch cubes ¼ cup ice water, plus more as needed
The pie is best eaten the same day it’s made. Store leftovers at room temperature, covered in plastic wrap.
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You can substitute frozen sliced rhubarb for the 6 cups fresh rhubarb (no need to thaw). Cook about 10 minutes in step one. Make dough, wrap tightly, and refrigerate up to 2 days. For longer storage, wrap in plastic wrap then heavy foil and freeze up to 3 months. Thaw overnight in refrigerator and let stand at room temperature to soften slightly.
Cinnamon Crust
Add 1 Tbsp. ground cinnamon and 1/2 tsp. freshly grated nutmeg to the flour.
Gingerbread Crust
Add 1 tsp. ground cinnamon, 3/4 tsp. ground ginger, 1/2 tsp. ground allspice, and 1/4 tsp. ground cloves to the flour.
