Food Network: Rhubarb Streusel Pot Pie

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Rhubarb Streusel Pot Pie
Recipe courtesy Gale Gand

Ingredients
Plain and Perfect Pie Dough:
4 1/2 cups sifted all-purpose flour
2 teaspoons salt
2 teaspoons sugar
12 ounces (3 sticks) cold unsalted butter, cut into pieces
1/2 cup ice water (strain out the ice just before using)
2 teaspoons red wine vinegar
1/2 cup all-purpose flour
1/4 cup light brown sugar, packed
1/2 cup plus 1 tablespoon granulated sugar
1/4 teaspoon cinnamon

4 tablespoons cold unsalted butter, cut into pieces
6 cups rhubarb, washed, leaves and brown edges trimmed off, cut into 1/2-inch dice
(about 14 stalks)
1/4 cup cornstarch

Directions
Pie Crust: In a mixer fitted with a paddle attachment
(or using a hand mixer), mix the flour, salt, and sugar for 1 minute. Add the
butter and mix just until you have a crumbly, sandy mixture. You should still be
able to see the pieces of butter. In a small bowl, stir the water and vinegar
together. With the mixer running at medium speed, drizzle in the water-vinegar
mixture and mix just until a dough forms. You should still see small bits of
butter. Turn out onto a work surface, divide the dough in half, and shape into
round, flat disks. Wrap separately in plastic wrap and refrigerate at least 30

minutes before using. (Or, refrigerate up to 48 hours or freeze up to 1 month
before using. If frozen, let thaw in the refrigerator overnight before rolling
out.)
On a floured surface, roll out 1 disk of dough into a square large enough to cut 4
circles about 6 inches in diameter (the dough will be about 3/16-inch thick).
Using an individual (4-inch) pie pan as a guide, and leaving an extra inch of
dough all the way around, cut the dough into circles with the tip of a sharp
knife. Line the individual pie pans with the dough circles, then crimp the edges
decoratively. Repeat with the remaining dough to make a total of 8 individual pie
shells. Arrange the lined pie pans on a sheet pan and refrigerate, uncovered, 30
to 60 minutes.
Preheat the oven to 400 degrees F.
In a medium bowl, mix the flour, brown sugar, 1 tablespoon of the granulated
sugar, and the cinnamon. Add the butter and, using your fingertips, pinch the

ingredients together into a sandy, crumbly mixture. Do not overmix; as soon as the
mixture is sandy, cover, and refrigerate until ready to use.
In a large bowl, toss the rhubarb, the remaining 1/2 cup sugar, and cornstarch
together. Divide among the pie shells, mounding the filling high (it will cook
down during baking). Sprinkle the topping over the pies, gently pressing the
topping onto the rhubarb with your hand. Bake until the rhubarb is tender and the
topping is golden brown, about 30 minutes. Serve warm or at room
temperature.