Directions: |
Directions:Preheat the oven to 425º. Make the crust. Before
measuring
the flour, stir it to leaven with air and then measure out
2 cups.
Combine the flour, salt, and sugar in a large bowl and
fluff with
a fork. Cut the shortening into the flour with a fork or
pastry
blender. Stop as soon as the sheen of the shortening
disappears and the mixture is a bunch of coarse
pieces.
Sprinkle a tablespoon of water at a time over the
dough, lifting
and tossing it with the fork. When it begins to come
together,
gather the dough, press it into a ball and then pull it
apart; if it
crumbles in your hands, it needs more water. Add a
teaspoon
or two more water, as needed.
Gather the dough into two slightly unequal balls, the
larger one
for the bottom crust and the smaller one for the top.
Flatten
the larger ball, reforming any frayed edges with the
sides of
your hand. Dust with flour and roll the dough, starting
from the
center and moving toward the edges. Roll until the
diameter is
an inch or two larger that that of the pie pan. Press the
curst
into a 9" pie pan and place in the freezer.
Make the filling by blending the rhubarb, sugar, flour
and
cinnamon in a large bowl. Pour into the crust-lined pie
pan.
Dot with butter.
Roll out the top crust, and place over the rhubarb: trim,
seal
and cut several vents. Bake for 15 min.; reduce the
oven
temperature to 350º and bake 25- 30 min. more, or until
a bit
of pink juice bubbles from the vents in the crust. |
This recipe for Straight -Up Rhubarb Pie is from