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Rhubarb Pie Recipe

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This recipe for Rhubarb Pie, by , is from The Jones Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cybil Juarez
Added: Monday, September 26, 2005


Crisco pastry for 2-crust pie:
1 c. sugar
3 tbsp. flour
1 egg, beaten
2 c. rhubarb, chopped

Crisco pastry for single crust:
1 1/3 c. sifted flour
1/2 tsp. salt
1/2 c. Crisco
3 tbsp. water

Line 8-inch pie plate with pastry. Combine sugar and flour; add to beaten egg. Stir in rhubarb; pour into pastry-lined pie plate. Place top crust over filling; cut slits for escape of steam; seal and flute edges. Bake at 400 for 35 minutes.

Crisco Pastry:
Combine flour and salt in mixing bowl. Cut in Crisco with pastry blender or two knives until mixture is uniform. Mixture should be fairly coarse. Sprinkle with water, a tablespoon at a time; toss lightly with fork. When all water has been added, work dough into a firm ball.

Press dough into flat circle with smooth edges. On lightly floured board or pastry cloth, roll dough to a circle 1/8 inch thick and about 1 1/2 inches larger than inverted pie plate. Pick dough up and gently ease into pie plate, being careful not to stretch dough. Trim 1/2 inch beyond edge of pie plate; fold under to make double thickness around rim. Flute. Preheat oven to 425. Prick bottom and sides of crust with fork. Bake for 10 to 15 minutes.




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