Rhubarb Pie

Linda Pauls
Buhler, Kansas


2 c. all-purpose flour
1 tsp. salt
2/3 c. + 2 T. Crisco
4 to 6 T. ice water

Mix the flour and salt; cut in shortening with pastry blender until mixture resembles small peas. Add water 1 T. at a time until dough holds together in a ball. Divide in half. Roll out quite thin; fit into pie plate, trim edges some. Roll out the other dough for the top crust. After filling is ready, put into pie plate. Moisten edges with water and add the top crust, seal edges well. Brush with milk or water. Sprinkle with sugar


3 to 4 c. rhubarb, cut in 1/4 to 1/2  inch pieces
2 1/2 T. flour
1 3/4 c. sugar
1 1/2 T butter

In a large bowl, mix dry ingredients together well with the rhubarb. Fill into the pastry lined pie plate. Dot with butter. Add the top crust, sealing the edges well. Bake in a preheated oven at 450° for 10 minutes. Then turn to 350° for 30 minutes or until nice and brown. Cool on rack after baking.

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