Step One: Making the ‘No-Roll’ Pastry Crust
1 t. salt
1 T. sugar
1/2 cup vegetable oil
2 T. 2% low-fat milk
Preheat oven to 350
Mix flour with salt and sugar. Pour in vegetable oil and milk.
Mix well with a fork. Press mixture into a 9-in. deep dish pie pan and refrigerate
Step Two: Make the Filling
6 cups diced, unpeeled
2 cups sugar
6 T. all-purpose flour
1 T. chilled butter, cut into small pieces
Combine rhubarb with
sugar and flour.
Spoon into pie crust and dot with butter.
Step Three: Make the Topping
chilled butter, cut into small pieces
1/4 cup sugar
1/4 cup all-purpose flour
Mix butter, sugar and flour with a pastry blender or your hands until crumbly. Sprinkle over rhubarb mixture.
Step Four: Baking the Pie
Place pie on a
foil-covered cookie sheet as it will bubble over.
Bake 1 hour or until filling is bubbling and topping is browned.
(Note: I have had to bake this almost 11/2 hours each time I've made it)
Tia Rowland — Berkshire Hathaway Home Services Realty 626.685.1114
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