Rhubarb Pie Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
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
|
|
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. |
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!