1 medium egg, beaten with a pinch of salt, to brush
custard or cream, to serve
For the pastry
285g plain flour, plus extra to dust
200g cold unsalted butter
55g caster sugar
1 medium egg yolk
Method
For the pastry, pulse the flour, butter and a pinch of sea salt flakes in a food processor until the mixture resembles fine breadcrumbs. Alternatively, do this with your fingers. Add the sugar and pulse again.
Beat the yolk with 2tbsp cold water and gradually pulse into the dry ingredients until the dough comes together. Tip out and divide the pastry in two pieces, one slightly larger than the other. Shape each into a flat disc, wrap in baking paper and put in the fridge for 30 minutes.
Preheat the oven to 200C/180C F/Gas 6 and put a baking sheet on the middle shelf of the oven.
Remove the pastry from the fridge and, once pliable, roll out the smaller piece on a lightly floured surface into a circle big enough to line a 25.5cm shallow pie dish. Press it into the dish.
Mix the rhubarb, sugar and cornflour together in a large bowl. Scatter the mixture over the pastry base and brush the edge of the pastry with some of the beaten egg. Roll out the other piece of pastry and lay it over the top, pressing down around the edges. Trim away the excess pastry and seal the edges by crimping with your fingers or lightly pressing down with a fork. Brush the pastry with more egg and sprinkle all over with sugar. Using a sharp knife, cut a cross in the middle of the pastry and make a few cuts into the pastry so the steam can escape.
Put the pie on the preheated baking sheet and bake on the middle shelf of the oven for 30-45 minutes until golden, rotating halfway through, if necessary, to ensure an even colour.
Remove the pie from the oven and sprinkle with more sugar, then leave to cool slightly before serving with custard or cream.
Recipes and photography taken from The Irish Kitchen by Cherie Denham, photography by Andrew Montgomery (Montgomery Press, £30)
