• Remove the pie crusts from the refrigerator and let them sit out for 10 minutes so they are pliable but still cold.
• Cut the rhubarb into 1/2-inch cubes and set aside.
• On a parchment-lined (or floured) surface, roll out one of the two pie crusts so that it measures 2 inches larger than the diameter of the pie plate. (I used a 9 ½-inch pie plate, so my crust measured 11 ½ inches in diameter).
• Drape the pie crust over the rolling pin and place the crust carefully into the pie plate, gently pressing the pie crust to the bottom of the plate.
• In a small bowl, whisk together the sugar, flour, and salt.
• Sprinkle ¼ cup of the sugar mixture over the pie crust and add half of the chopped rhubarb.
• Continue to sprinkle an additional ½ cup of the sugar mixture over the rhubarb and top with the remaining rhubarb.
• Sprinkle with the remaining sugar mixture and dot with the butter cubes.
• Place the pie plate in the refrigerator while you prepare the lattice top.

Making the Lattice Top

• Place the second pie crust on a parchment-lined (or floured) surface and roll it out so it measures 1 inch larger than the diameter of the pie plate.
• Using a metal ruler and pastry cutter, measure out and cut 10 1-inch-thick strips. Portion out half of the strips and lay them over the rhubarb so that they are evenly spaced (about 1 ½ inches apart).
• To make the lattice top, fold every other strip (ie: strips 1, 3, and 5) halfway back from the center to the edge.
• Place the first of the second set of strips along the center of the pie (and perpendicular to the strips already there). Once the strip is in place unfold strips 1, 3, and 5 to cover the strip you just placed down.
• Continue by folding every other strip (ie: strips 2, and 4) halfway back from the center to the edge and laying your second strip 1 ½ inches apart from the previous one. Once the second strip is in place unfold strips 2 and 4 to cover that second strip.
• Repeat this process in steps 13 and 14 until you have woven all strips into place.
• Trim any excess strips of dough that are hanging over the pie plate and fold the crust from the bottom over the lattice strips, pinching them together to create a seal.
• Refrigerate the pie while you preheat the oven to 425°F.
• Once the oven has preheated, remove the pie plate from the refrigerator and brush the lattice with an egg wash made by mixing the egg and the water in a small bowl. Sprinkle with turbinado sugar and place the pie on a large cookie sheet.
• Place the cookie sheet and pie plate in the oven and bake for 10 minutes. Reduce the temperature to 350°F and continue baking for another 45 minutes or until the fruit is bubbling and the crust is golden brown.

  TIP - During baking, check to make sure the lattice top is not getting too brown, if it is, tightly cover the pie with aluminum foil (or a pie crust shield) for the remainder of the bake.
• Remove the pie from the oven and let it sit on a wire rack for 2-3 hours to allow the filling to properly set before cutting and serving.