9" Pie Crust
- 2 cups all-purpose flour
- ½ tsp. salt
- ¾ cup shortening
- 4-5 tsp. cold water
Mix flour and salt. Cut-in half of the shortening until mixture resembles
coarse meal, then cut-in other half. Add cold water a little at a time, mix
lightly with fork. Shape dough into ball.
Rhubarb Pie Filling 9" Pie
- 5-6 cups finely chopped rhubarb
- 2-2 ½ cups sugar
- 1 large egg
- 3-4 tbsp. flour
- Pinch of salt
Combine rhubarb-sugar, egg, flour and salt. Pour into
unbaked pie shell, top with butter. Cover with top crust, put slices into top
crust to let steam out.
Bake at 350°-360° for 50-60 minutes.