Be-Bop A-Re-Bop Rhubarb Pie

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Michael Ruhlman


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15 ounces flour (about three cups)

three-finger pinch of salt (about a teaspoon)

10 ounces cold butter, diced

5 ounces ice water (or as needed)

12 ounces sugar (1½ cups)

1 ½ teaspoons cinnamon

¼ teaspoon ground cloves

1/3 cup cornstarch

1½ pounds rhubarb, small diced (about five cups)

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