Directions
Step 1
Make the dough: In a liquid measuring cup, mix the vinegar with ½ cup of ice water, then refrigerate.
Step 2
In a big bowl, whisk collectively the flour, sugar, and salt. On a clear floor, use a floured, versatile bowl scraper to calmly flatten the cubed butter, then scoop the butter items into the flour combination. Utilizing your fingertips, gently squeeze and toss the butter into the flour till you’ve got shaggy, pea-size items. Pour half of the vinegar water across the fringe of the bowl. Utilizing your fingers, toss the combination whereas rotating the bowl, till the water is evenly included into the dry components. Proceed to toss within the vinegar water, 1 tablespoon at a time, till the dough simply holds collectively in a stable mass when gently squeezed. Prove the dough and divide in half, then gently press every half into a fair ½-inch disk. Wrap every disk tightly in plastic and refrigerate for a minimum of 1 hour, or as much as 3 days.
Step 3
On a calmly floured floor, roll out one dough disk to a 13-inch spherical. Switch to a 9-inch pie plate, easing the dough into the corners of the plate to keep away from stretching it. Utilizing a paring knife, trim the perimeters all the best way round to a 1-inch overhang. Switch to a big, rimmed baking sheet, cowl loosely with plastic wrap, and refrigerate till agency, about quarter-hour.
Step 4
Place a rack within the middle of the oven and preheat to 425°F. Line the pie shell with a sheet of parchment or foil and fill with pie weights or dried beans. Bake till the crust is gentle golden brown, about 25 minutes. Fastidiously elevate and take away the parchment and pie weights. The crust ought to be baked via and look evenly dry. Whether it is nonetheless gummy and moist, flip the oven to 325°F and proceed baking 5–10 minutes extra. Set the crust apart to chill on a rack.
Step 5
In the meantime, unwrap the remaining dough disk, place on a calmly floured sheet of parchment, and put aside at room temperature for about 10 minutes. Flippantly flour the dough and roll it out to a fair 12-inch spherical, about ⅛ inch thick. Slide the dough (nonetheless on the parchment) onto a second baking sheet, cowl with plastic wrap, and refrigerate.
Step 6
Make the filling: When the pie shell is totally cool, sprinkle the cookie crumbs alongside the underside in a fair layer. Flip the oven to 400°F.
Step 7
In a small bowl, toss collectively the sugar, brown sugar, and orange zest, rubbing the combination between your fingers to launch the orange oil. Whisk within the cornstarch, salt, and ½ teaspoon of the cardamom. In a big bowl, stir collectively the rhubarb, ginger, gin, orange juice, and bitters if desired, then stir within the sugar combination. Retrieve the highest crust from the fridge. Switch the rhubarb filling to the cooled pie shell and dot with the butter items. Dab some cool water alongside the sting of the underside crust, then gently drape the highest crust over the filling. Utilizing a paring knife, trim the highest crust so you’ve got a fair 1-inch overhang. Tuck the overhang underneath, then seal the highest crust to the underside crust by urgent gently all alongside the perimeters with the tines of a fork. Brush the highest of the pie with the egg yolk wash and sprinkle the floor with the uncooked cane sugar and remaining cardamom. Switch to the freezer till the highest crust is agency, about quarter-hour.
Step 8
Place the pie on a big rimmed baking sheet. Utilizing a paring knife, reduce a number of slits within the prime crust to permit steam to flee. Bake for half-hour, then flip the warmth to 375°F, rotate the pie, and proceed baking till the filling is effervescent and the crust is deep golden brown, about 45 minutes extra. (If the crust begins to get too darkish earlier than the filling is effervescent, tent loosely with foil and proceed baking.)
Step 9
Set the pie apart on a wire rack to chill for a minimum of 3 hours earlier than slicing. (For neat slices, it’s greatest to let the pie set even longer.) Retailer any leftovers loosely lined at room temperature for 1 day or lined within the fridge for as much as 1 week.
-
Make the dough: In a liquid measuring cup, mix the vinegar with ½ cup of ice water, then refrigerate.
-
In a big bowl, whisk collectively the flour, sugar, and salt. On a clear floor, use a floured, versatile bowl scraper to calmly flatten the cubed butter, then scoop the butter items into the flour combination. Utilizing your fingertips, gently squeeze and toss the butter into the flour till you’ve got shaggy, pea-size items. Pour half of the vinegar water across the fringe of the bowl. Utilizing your fingers, toss the combination whereas rotating the bowl, till the water is evenly included into the dry components. Proceed to toss within the vinegar water, 1 tablespoon at a time, till the dough simply holds collectively in a stable mass when gently squeezed. Prove the dough and divide in half, then gently press every half into a fair ½-inch disk. Wrap every disk tightly in plastic and refrigerate for a minimum of 1 hour, or as much as 3 days.
-
On a calmly floured floor, roll out one dough disk to a 13-inch spherical. Switch to a 9-inch pie plate, easing the dough into the corners of the plate to keep away from stretching it. Utilizing a paring knife, trim the perimeters all the best way round to a 1-inch overhang. Switch to a big, rimmed baking sheet, cowl loosely with plastic wrap, and refrigerate till agency, about quarter-hour.
-
Place a rack within the middle of the oven and preheat to 425°F. Line the pie shell with a sheet of parchment or foil and fill with pie weights or dried beans. Bake till the crust is gentle golden brown, about 25 minutes. Fastidiously elevate and take away the parchment and pie weights. The crust ought to be baked via and look evenly dry. Whether it is nonetheless gummy and moist, flip the oven to 325°F and proceed baking 5–10 minutes extra. Set the crust apart to chill on a rack.
-
In the meantime, unwrap the remaining dough disk, place on a calmly floured sheet of parchment, and put aside at room temperature for about 10 minutes. Flippantly flour the dough and roll it out to a fair 12-inch spherical, about ⅛ inch thick. Slide the dough (nonetheless on the parchment) onto a second baking sheet, cowl with plastic wrap, and refrigerate.
-
Make the filling: When the pie shell is totally cool, sprinkle the cookie crumbs alongside the underside in a fair layer. Flip the oven to 400°F.
-
In a small bowl, toss collectively the sugar, brown sugar, and orange zest, rubbing the combination between your fingers to launch the orange oil. Whisk within the cornstarch, salt, and ½ teaspoon of the cardamom. In a big bowl, stir collectively the rhubarb, ginger, gin, orange juice, and bitters if desired, then stir within the sugar combination. Retrieve the highest crust from the fridge. Switch the rhubarb filling to the cooled pie shell and dot with the butter items. Dab some cool water alongside the sting of the underside crust, then gently drape the highest crust over the filling. Utilizing a paring knife, trim the highest crust so you’ve got a fair 1-inch overhang. Tuck the overhang underneath, then seal the highest crust to the underside crust by urgent gently all alongside the perimeters with the tines of a fork. Brush the highest of the pie with the egg yolk wash and sprinkle the floor with the uncooked cane sugar and remaining cardamom. Switch to the freezer till the highest crust is agency, about quarter-hour.
-
Place the pie on a big rimmed baking sheet. Utilizing a paring knife, reduce a number of slits within the prime crust to permit steam to flee. Bake for half-hour, then flip the warmth to 375°F, rotate the pie, and proceed baking till the filling is effervescent and the crust is deep golden brown, about 45 minutes extra. (If the crust begins to get too darkish earlier than the filling is effervescent, tent loosely with foil and proceed baking.)
-
Set the pie apart on a wire rack to chill for a minimum of 3 hours earlier than slicing. (For neat slices, it’s greatest to let the pie set even longer.) Retailer any leftovers loosely lined at room temperature for 1 day or lined within the fridge for as much as 1 week.
