Cut into this pie when it has cooled completely to room temperature, to allow the tart rhubarb to imbibe the sweet, flavorful juices produced during baking. Then serve it with a sweet go-along, like whipped cream or ice cream. (If your rhubarb stalks seem particularly fibrous, see the headnote on page 58.)
Makes one 9-inch pie
Basic All-American Pie Dough for a 9-inch two-crust pie (page 20)
1½ cups sugar
3 tablespoons cornstarch
¼ teaspoon salt
2½ pounds rhubarb stalks, sliced into ½-inch pieces, to make 6 to 6½ cups
½ teaspoon vanilla extract
2 tablespoons unsalted butter, cut into small pieces
Preheat the oven to 425°F. Roll out half the dough for the bottom crust and fit it into a 9-inch pie pan. Roll out the remaining dough for the top crust and set it aside on a sheet of waxed paper.
In a large bowl, stir together the sugar, cornstarch, and salt until evenly blended. Add the rhubarb and vanilla and toss to coat the rhubarb evenly. (After tossing for a minute or so, if you still have any dry sugar mixture in the bowl, just scoop it in with the rest of the filling and it will dissolve during baking.) Pile the mixture in the dough-lined pan, mounding it in the center, then scatter the butter over the filling. Cover with the top crust, then trim and flute the edges (see page 22). With the point of a sharp knife, cut several vents in the top for steam to escape.
Bake for 25 minutes, then reduce the oven temperature to 350°F. Bake for about 40 minutes longer, or until the juices are bubbling, the crust is browned, and a sharp knife inserted through one of the vents pierces the rhubarb easily.
Serve at room temperature.