Shannon's No Fail Rhubarb Pie

 

Ingredients:

4 cups chopped rhubarb
1 1/3 cups white sugar
8 TBSP all-purpose flour
1 TBSP butter
1 recipe pastry for 9 inch double crust pie (see below)
 

How To:

Preheat oven to 450 degrees F.

1. Combine sugar and flour and sprinkle 1/4 of it over bottom pastry in pie​​

plate

2. Heap rhubarb over the mixture

3. Sprinkle remaining flour and sugar mixture over rhubarb

4. Cover with top crust (make a few slits for steam to escape)

5. Bake 15 minutes

6. Reduce oven heat to 350 degrees and continue baking another 45 minutes

7. Cool and serve with ice cream or whipped cream

Pie crust recipe:
2 cups all purpose flour
3/4 tsp salt
1 cup Crisco vegetable shortening
1 egg
2 TBSP cold water
1 TBSP vinegar

How To:

1. Cut shortening into flour and salt
2. Beat egg, water, vinegar and add to flour/shortening mixture and mix with
fork
3. Divide dough in half, shape into 2 balls and roll out on floured surface