The Most Incredible Dutch Rhubarb Pie

1. Preheat oven to 425°F (220°C). Line a 9-inch deep-dish pie plate with your pie crust, crimping the edges decoratively. Refrigerate while preparing the filling.
2. In a large bowl, combine rhubarb and granulated sugar. Stir gently to coat and let sit for 30 minutes, stirring occasionally. This draws out excess moisture and helps sweeten the tart rhubarb.
3. Meanwhile, prepare the streusel topping. In a medium bowl, combine flour, brown sugar, cinnamon, and salt. Add cold butter cubes and use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Refrigerate until ready to use.
4. Line the chilled pie crust with parchment paper and fill with pie weights or dried beans. Blind-bake for 10 minutes, then remove the weights and parchment and set aside.
5. Drain the rhubarb in a colander set over a bowl to catch the juices. You should get about ¼-½ cup of liquid. Transfer the rhubarb to another bowl.
6. Whisk cornstarch into the reserved rhubarb liquid until completely smooth. Add orange zest, vanilla extract, and salt, then pour this mixture back over the rhubarb and stir gently to combine.
7. Pour the rhubarb filling into the partially baked crust. Sprinkle the streusel topping evenly over the filling, breaking up any very large clumps but leaving it fairly loose and irregular for the best texture.
8. Place the pie on a baking sheet (to catch any overflow) and bake at 425°F (220°C) for 15 minutes, then reduce the temperature to 375°F (190°C) and continue baking for 35-40 minutes more, until the filling is bubbling vigorously and the streusel is golden brown. If the streusel is browning too quickly, tent loosely with aluminum foil.
9. Transfer to a wire rack and allow to cool completely, at least 2 hours, before slicing. This cooling time is essential for the filling to set properly.
10. Serve at room temperature or slightly warm, with vanilla ice cream or lightly sweetened whipped cream if desired.

Notes:

• If your rhubarb is particularly green (rather than red), you might want to add an extra 2 tablespoons of sugar to compensate for the increased tartness.
• The pie can be made a day ahead; the flavors actually improve overnight.
• Remember: never use rhubarb leaves as they contain toxic compounds. Only the stalks are edible.

Storage Tips:

Store at room temperature, loosely covered, for up to 2 days. Refrigerate for longer storage, up to 5 days. Reheat individual slices in a 300°F (150°C) oven for 10 minutes to restore the crispness of the topping.