First Make The Pastry

• Combine the flour and salt in a large bowl.
• Add the cold cubed butter. Rub the butter into the flour until it resembles breadcrumbs. *The easiest option is to add the flour mix and butter to a food processor and pulse until combined.
• Add 1 tablespoon of cold water at a time, mixing in with a wooden spoon until a dough forms.
• Shape the dough into a ball, wrap in cling film and place in the fridge for at least 4 hours...or leave it overnight.
• Place your chilled dough on a floured surface and cut in half.
• With one half roll out a circle for the base of your pie..(at least 11 inches for a quiche dish like mine, more for a deeper dish)
• Carefully roll the dough onto your rolling pin, then unroll over your 9-inch pie dish. Press the dough gently and evenly in to the bottom curves of the dish. Trim any overhang around the side of the dish (save any dough you cut away for the leaves). Set the pie aside and make the filling

For The Filling

• Preheat the Oven to 230 c
• Combine the sugar and flour in a bowl mix well
• Sprinkle 1/4 of the sugar mixture over your prepared bottom pie crust.
• Heap chopped rhubarb on top and sprinkle with the remaining sugar mixture. Set aside.

For The Top Pie Crust

• Using the other half of your dough roll a large circle at least 10 inches in diameter on a floured surface.
• Place your pie dish on top to make a circle imprint, *this will be your guide to find the centre of the pie top.
• Using Your Leaf Cutter. Cut out 3 Leaf shapes in the centre of the pie top (See pictures)
• Make Your egg wash by mixing the egg and water together
• With a pastry brush, brush the egg wash on the top of the bottom pie crust (* This will act as a glue to attach the top crust to the bottom one)
• Place the The top Pastry crust on the top of your pie dish, trim any overhang with a knife to neaten the edges.
• Collect all the leftover Pastry and roll it out on a floured surface. Cut out individual leaves (I needed 23, you my need less or more depending on the cutter you choose) I used a Maple leaf cutter see link above.
• Using a knife or fondant cutting tool, make small decorative lines in each leaf (see picture)
• Brush egg wash on the edges of the pie (again to act as a glue) and place the leaves on the edge, slightly overlapping each one.
• Brush Egg wash over the Entire pie and place in the bottom of the oven.
• Bake the pie in the preheated oven for 15 minutes.
• Then Reduce the Temperature to 180 degrees C and continue baking until the filling begins to bubble and the crust turns a golden brown, around 40 to 45 minutes.

Total Baking Time (55 minutes to 1 Hour...It may be sooner, just keep an eye on it)

• Serve warm or cold.