Rhubarb Pie

By KBJR News 1

June 20, 2011 Updated Jun 20, 2011 at 7:21 AM CST

Crust:
2 c. all-purpose flour
1 tsp. salt
2/3 c. shortening
1 tbls. vinegar
1 egg

In a medium-sized bowl, combine flour and salt. Use a blender to add in shortening. In a small bowl, mix vinegar, egg and 3 tablespoons ice water. Drizzle over flour mixture, tossing with a fork until dough holds together in a ball. Add more ice water, a tablespoon at a time, if necessary. Wrap and refrigerate 30 minutes before rolling out.

Rhubarb filling:
1/2 to 3/4 c. sugar (depending on desired tartness)
1 to 2 tsp. ground cinnamon (optional)
1/2 tsp. freshly grated nutmeg (optional)
1/8 tsp. salt
3 to 4 tbls. cornstarch
4 c. chopped rhubarb
2 tbls. butter

Prepare dough for crust. Use half to line a 9-inch pie pan. Preheat oven to 425F. In a large bowl, combine sugar, seasonings, cornstarch and rhubarb. Distribute fruit mixture into the unbaked pie crust. Top with dots of butter. Roll out remaining dough to fit the top of the pie. Place over rhubarb. Trim and moisten edges. Crimp to seal. Make slits in top for steam to escape. Bake 45 minutes.

Written for the web by Courtney Godfrey
cgodfrey@northlandsnewscenter.com

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