Rhubard Crosta Pie

Pastry

1¼ cups all-purpose flour, plus more for work surface and rolling pin

¼ cup finely ground cornmeal

1 teaspoon light brown sugar

8 tablespoons unsalted butter, cubed

½ teaspoon kosher salt

2-3 tablespoons cold water

Filling

¼ cup sour cream

5 cups diced (1-inch) rhubarb stalks

¾ cup granulated sugar

1 teaspoon finely grated lemon zest

Make the pastry: With your hands, work together the flour, cornmeal, brown sugar, butter and salt until it is mostly combined, with some small lumps of butter remaining. Stir in 2 tablespoons water with a fork. Press a small handful of dough together: If it looks powdery and does not come together, stir in the remaining 1 tablespoon water.

Transfer dough to a sheet of plastic wrap. Using the edge of the plastic, fold the dough over on itself, pressing until it comes together. Form the dough into a disc, wrap completely in the plastic and refrigerate 1 hour.

Center a rack in the oven, and heat oven to 425 degrees.

On a well-floured surface, using a floured rolling pin, roll dough into a 12-inch round. Place in a 10-inch pie tin.

Make the filling: Spread sour cream evenly over the bottom of the crust. Toss rhubarb with granulated sugar and lemon zest, then spread evenly over the sour cream. Fold the border of the dough up and over the edge of the fruit to fit the pie tin.

Bake until the crust is golden, the filling is bubbling and the rhubarb has started to brown, 45-50 minutes. Cool on a rack and serve warm or at room temperature.

Serves six to eight.

“The Farm” by Ian Knauer (Houghton Mifflin Harcourt, 2012)