Rhubarb Pie Recipe
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 This recipe for Rhubarb Pie, by Cybil Juarez, is from The Jones Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Cybil Juarez
Added: Monday, September 26, 2005
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Category: |
Category: |
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Ingredients: |
Ingredients: 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
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Directions: |
Directions: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 400º 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 425º. Prick bottom and sides of crust with fork. Bake for 10 to 15 minutes. |
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