Fresh Rhubarb Pie w/ Homemade Crust

Kirsten

ingredients

Crust:

3/4 c. crisco
2 1/4 c. sifted flour
1 tsp. salt
1/4 c. water

Filling:

1 1/3 to 2 c. sugar
6 tbsp flour
4 c. cut up rhubarb

directions

1
For Crust:
2
Sift flour and salt into bowl, remove 1/3 cup flour and mix with water to form paste. Cut crisco into remaining flour until pieces are the size of peas. Add flour paste to flour mixture. Mix with pastry blender. This makes 2 single crusts. Just enough to make a rhubarb pie.
3
For Filling:
4
Mix together sugar and flour. Mix lightly through rhubarb. Pour into pastry-lined pie pan. Cover top with crust. Sprinkle with sugar. Bake until crust is nicely browned and juice begins to bubble through slits. Serve slightly warm.

notes

For mild flavor,choose early pink rhubarb. If tender and pink do not peel. Cut into 1" pieces(1 lb.makes 2 cups). Amount of sugar depends on tartness of rhubarb.

Source: Ellen Peters