Preparation

做面团：

• Cut the butter into 3/4-inch cubes. Wrap them in plastic and freeze until hard, at least 30 minutes. Put the all-purpose flour, cake flour, salt, and baking powder in a metal bowl and freeze for at least 30 minutes.
• 将冷面粉混合物放入食品加工机中，并加工几秒钟以进行组合。
• 将冷奶油奶酪切成三，四片，然后将其加入面粉混合物中。过程持续20秒（混合物应该类似于美食）。加入冷冻的黄油块并脉冲，直到没有黄油块大于豌豆，大约五个三秒钟。（用叉子折腾以更好地看待它。）
• Add the cream and vinegar and pulse in short bursts until the dough starts to come together (which will take a minute or two); the dough will still look crumbly but if you press it between your fingers, it should become smooth. Turn it out onto a clean work surface. Gather and press the dough together to form a unified mass.
  

• 将面团切成两半，将每一半放在一块大块的保鲜膜上。用塑料松散地覆盖面团。使用包裹作为帮助（为了避免用裸手加热面团），将面团的一半塑造成平盘，另一个将面团塑造成平坦的矩形。将每个都紧紧包裹在塑料中，冷藏至少45分钟，最多24小时。

推出底层：

• Remove the disk of dough from the fridge (keep the rectangle refrigerated); if it’s very firm, let it sit at room temperature until it’s pliable enough to roll, 10 to 15 minutes.
• Set the dough between two sheets of plastic wrap sprinkled lightly with flour. Roll it out to a 13-inch round that’s 1/8 inch thick, occasionally loosening and reapplying the plastic wrap.
• 取出一块塑料，然后将面团翻转成标准的9英寸派锅（应深1-1/4英寸，并容纳4杯液体）。将面团放入锅中，小心地将塑料剥落。修剪面团，以便有3/4英寸的悬垂。折叠在自身下方的悬垂，以创建一个边缘，该边缘延伸到馅饼锅的边缘之外约1/4英寸。用保鲜膜盖住面团衬里的馅饼板，并冷藏至少30分钟。

Make the filling and lattice top:

• In a medium bowl, stir the sugar, cornstarch, lemon zest, and salt. Add the rhubarb and toss to coat. Let sit until the sugar is fully moistened, about 10 minutes.
• 从冰箱中取出面团的矩形，让其坐在室温下，直到它足够柔韧，可以滚动10至15分钟。将面团在轻度面粉的表面上滚动到11×14英寸或更大的矩形（如果变成椭圆形，那就很好）；它的厚度不超过1/8英寸。
• Cut ten 3/4-inch-wide strips lengthwise down the rectangle, using a ruler to measure and mark 3/4-inch intervals and to cut a straight edge. If you want a crimped edge on the strips, use a fluted pastry wheel.
• Stir the rhubarb filling a few times and scrape it into the pie shell. Arrange five strips of dough evenly over the filling, starting with a long strip over the center. Gently fold back every other strip (the second and the fourth) to a little past the center. Choose another long strip of dough, hold it perpendicular to the other strips, and set across the center of the pie.
  

• Unfold the two folded strips so they lie flat on top of the perpendicular strip. Now fold back the strips that weren’t folded back last time (the first, third, and fifth ones).
• Lay a second perpendicular strip of dough about 3/4 inch away from the last one. Unfold the three folded strips. Fold back the original two strips, set a third perpendicular strip of dough 3/4 inch from the last one, and unfold the two strips.
  

• 在另一侧重复两个条带：折后交替条，在顶部放一条面团，然后展开。请记住要交替折叠回的条件以创建编织效果。将条带到1/2英寸的悬垂物中。用水将每个底面的底面弄湿，然后将其塞在底部的外壳下，压紧以使其粘附。如果您愿意，边缘或长笛。
  

烘烤馅饼，让它冷却：

• Lightly cover the assembled pie with plastic wrap and refrigerate for 1 hour. After 30 minutes of chilling, set an oven rack on the lowest rung and put a foil-lined baking stone or baking sheet on it. Heat the oven to 425°F.
• When the pie has chilled for 1 hour, brush the lattice with the milk and sprinkle on the sugar.
• 将馅饼直接放在烤石或床单上。烘烤，直到果汁在整个过程中冒泡（气泡应厚且在锅边缘附近缓慢），为40至50分钟。前15分钟后，用箔纸或馅饼罩盖住轮辋。如果在烘烤的最后10分钟内，晶格开始变黑，请用一块箔纸松散地盖住它，该箔纸在中心戳了一个通风孔。
• 让馅饼在架子上冷却，直到果汁变稠，1小时。