At a glance
You'll need about two hours total to whip up this elegant rhubarb pie, with a chilled pastry crust and the trickiest part being thoroughly peeling the rhubarb before cooking it down into a syrupy topping. The pie comes together in layers—a blind-baked crust, a creamy curd cheese middle, and candied rhubarb on top—making it a stunning finish that's worth the wait.
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Mix the ingredients
Squeeze the juice from the lemon and grate its zest. Mix together the pastry ingredients and knead into a firm, non-sticky dough. Put it in a plastic bag and chill in the fridge for an hour.
For this step
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Roll it out
Roll the chilled dough into a circle and line a pie tin about 25 cm in diameter that you've buttered beforehand. It's best to also place a circle of parchment paper on the bottom - it will make the pie much easier to slice later.
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Prick with a fork
The dough should cover not just the bottom but also the sides of the tin. Prick the base all over with a fork, then lay a sheet of parchment paper on top and fill it with dried beans. These will help keep the pastry flat as it bakes.
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