Updated Apr 4, 2019Chatelaine
- Dough: Whirl flour with salt in a food processor until blended. Add lard and pulse 12 times until fine. Add butter and pulse until pea-size, 6 to 8 times. While pulsing, add ice water through the feed tube until dough just comes together. Gather dough into a ball, wrap with plastic wrap and flatten into a disc. Refrigerate until firm, about 1 hr.
- Filling: Toss rhubarb with 1/2 cup sugar in a bowl, then set aside to macerate for 30 min.
- Position rack in bottom of oven. Place a baking sheet on rack. Preheat to 425F. Roll dough into a 12-in. circle on a lightly floured surface. Lift onto a 9-in. metal pie plate and press over bottom and up side of plate. Fold overhang under and crimp the edge. Freeze for 10 min. Line pastry with foil, folding over so edge is covered. Fill with beans or pie weights.
- Bake pastry shell on preheated baking sheet for 25 min. Meanwhile, whisk eggs with cream, flour, butter, vanilla, salt and remaining 1/2 cup sugar in a large bowl until smooth. Add rhubarb and its juices, and stir to combine. Remove foil and beans, and transfer filling to hot pie shell.
- Cover pastry edge with a long strip of foil. Bake on baking sheet for 10 min. Reduce heat to 350F and continue baking until filling is set, with a slight jiggle in the centre, about 35 min. Remove foil and transfer to a rack to cool completely, about 1 hr 30 min.
- Refrigerate until chilled before serving, at least 1 hr or up to 1 day.
Kitchen Tip: To prevent cracking, let dough stand at room temperature to soften slightly before rolling, about 10 min.
Kitchen Tip: To make a foil cover for the pastry edge, trace the bottom of your pie plate on a large piece of foil. Cut out the inner circle. Add filling to pastry crust and set foil ring over the edge of the pie before baking.
Kitchen Tip: In a pinch, use a store-bought 9-in. frozen pie shell. Just reduce the pre-baking time to 15 min.