Step 1: Prepare the Pie Crust

1. Combine the Dry Ingredients:

In a large mixing bowl, whisk together 2 ½ cups of flour, 1 tablespoon of sugar, and 1 teaspoon of salt. These dry ingredients form the base of your pie crust.

2. Cut in the Butter:

Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized chunks of butter. The key here is to keep the butter cold to create a flaky crust.

3. Add the Ice Water:

Slowly drizzle in ice-cold water, one tablespoon at a time, mixing gently until the dough just starts to come together. You may not need the full ½ cup of water—stop adding water as soon as the dough holds together when pinched.

4. Chill the Dough:

Divide the dough into two discs, wrap them in plastic wrap, and refrigerate for at least 30 minutes. This chilling time allows the butter to firm up again, which will create a beautifully flaky crust when baked.

Step 2: Make the Rhubarb Filling

1. Cook the Rhubarb:

In a medium saucepan, combine 3 cups of chopped rhubarb, 1 cup of sugar, and 2 tablespoons of cornstarch. Cook over medium heat, stirring frequently, until the rhubarb breaks down and the mixture thickens, about 8-10 minutes.

2. Add Lemon and Vanilla:

Once the rhubarb is soft and the mixture has thickened, remove the pan from the heat and stir in 1 tablespoon of lemon juice and 1 teaspoon of vanilla extract. The lemon juice adds brightness and balances the tartness of the rhubarb.

3. Cool the Filling:

Allow the rhubarb filling to cool completely before assembling the pies. This ensures the filling won’t make the pie dough soggy.

Step 3: Roll Out and Cut the Pie Dough

1. Roll Out the Dough:

Once the dough has chilled, remove one disc from the fridge and roll it out on a floured surface to about ⅛-inch thickness. You want the dough thin but sturdy enough to hold the filling.

2. Cut Out the Circles:

Using a 3-inch round cookie cutter (or the rim of a glass), cut out 12 circles for the bottom crusts. Roll out the second disc of dough and cut out another 12 circles for the top crusts.

3. Prepare the Pie Tins:

Grease a 12-cup muffin tin or line the cups with mini pie tins, if using. Place one dough circle into each cup, pressing gently to fit the bottom and sides.

Step 4: Assemble the Creepy Eye Pies

1. Fill the Pies:

Spoon about 2 tablespoons of the cooled rhubarb filling into each pie shell. Don’t overfill, as the filling may bubble over while baking.

2. Add the Top Crust:

Place the remaining dough circles over the top of each pie. Gently press the edges together to seal. You can use a fork to crimp the edges or simply pinch them closed for a rustic look.

3. Create the “Eye”:

For the creepy eye effect, cut a small slit or oval shape in the center of each top crust. This opening will act as the “iris” of the eye. Place a small dollop of blackberry or raspberry jam in the center of each slit to create the “pupil.”

4. Add Decorative Touches:

For an extra spooky look, place a sliced almond or candy eye in the center of each jam “pupil.” If you’re using candy eyes, wait until after baking to place them, so they don’t melt. You can also use red food coloring gel to draw “bloodshot” lines around the pies for added creepiness.

Step 5: Bake the Pies

1. Preheat the Oven:

Preheat your oven to 375°F (190°C).

2. Brush with Egg Wash:

Whisk together 1 egg with a tablespoon of water to make an egg wash. Brush the tops of the pies with the egg wash to give them a golden, shiny finish.

3. Bake the Pies:

Bake the pies in the preheated oven for 25-30 minutes, or until the crusts are golden brown and the filling is bubbling. Rotate the muffin tin halfway through to ensure even baking.

4. Cool the Pies:

Once baked, remove the pies from the oven and let them cool in the muffin tin for 10 minutes before transferring to a wire rack to cool completely.

Step 6: Serve and Enjoy!

Once the pies are fully cooled, they are ready to be served! These Creepy Rhubarb Eye Pies can be enjoyed as a fun and spooky Halloween dessert or snack. Their tart rhubarb filling and buttery crust make them delicious, while the creepy eye decoration adds a fun twist.