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Crusty Rhubarb Pie Recipe

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This recipe for Crusty Rhubarb Pie is from Minga's Offspring, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
No-Roll Pastry
1 1/2 c. all-purpose flour
1 tsp. salt
1 T. sugar
1/2 c. vegetable oil
2 T. 2% reduced-fat milk

Filling
6 c. diced, unpeeled rhubarb
2 c. sugar
6 T. all-purpose flour
1 T. chilled butter, cut into small pieces

Topping
1/4 c. chilled butter, cut into small pieces
1/4 c. sugar
1/2 c. all-purpose flour
Directions:
Directions:
Preheat oven to 350 degrees.

To prepare the pastry, mix flour with salt and sugar. Pour in vegetable oil and milk. Mix well with a fork. Transfer to a deep-dish pie pan and press with fingers, to spread over bottom and up sides of pan.

To prepare the filling, combine rhubarb with sugar and flour. Spoon into pie crust. Dot with butter.

To prepare the topping, mix butter, sugar and flour with a pastry blender or your hands, until crumbly. Sprinkle over rhubarb mixture.

Bake for 1 hour or until filling is bubbling and topping is browned.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
1 hour 30 minutes
Personal Notes:
Personal Notes:
Cut this out of the Sunday Paper, the Parade section. Love rhubarb pie. Also good with strawberries added to rhubarb.

 

 

 

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