Another rhubarb recipe! I've never made a rhubarb pie. I had no idea it was so easy! I think the crust took longer than the actual pie filling. My crust was a little too thick, so I'll have to make sure I roll it thinner
I used my mom's pie crust recipe-- never buy frozen when making homemade is so easy and so much more tasty!
(okay, as I'm typing this, I now see why my crust was so thick! This recipe is for a 2-crust pie, such as rhubarb pie. I thought it was for a one crust, so I made a double batch! Ooops! Don't make that mistake-- just roll thinner with this recipe)
2 cups flour
1/2 tsp salt
2/3 cup shortening
6-7 tablespoons water
Using a pastry blender, cut half of the shortening into flour and salt until it's like meal. Put the remaining shortening into the mixture and blend until it resembles large peas.
Add 1 tablespoon of water at a time, until doughy.
Divide dough into two mounds.
Roll out 1 inch bigger than pan.
(If you are making a pie that requires a pre-baked crust, bake at 475° for 8-10 minutes.)
* Be sure to save your pie crust scraps so you can brush on some egg white and then sprinkle with cinnamon sugar and bake until just golden for some tasty pie-crust cookies!
4 cups chopped rhubarb
1 1/3 cups white sugar
6 tablespoons all-purpose flour
1 tablespoon butter
1 recipe pastry for a 9 inch double crust pie
Preheat oven to 450°.
Combine sugar and flour. Sprinkle 1/4 of it over pastry in pie plate. Heap rhubarb over this mixture. Sprinkle with remaining sugar and flour. Dot with small pieces of butter. Cover with top crust and pinch edges to seal.
Brush top of pie crust with a lightly beaten egg white and sprinkle with sugar.
Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350° F and continue baking for 40 to 45 minutes. Serve warm or cold.