Rhubarb Pie

Step One: Making the ‘No-Roll’ Pastry Crust

1 1/2 cups all-purpose flour
t. salt
1 T. sugar
cup vegetable oil
2 T. 2% low-fat milk

Preheat oven to 350 degrees.
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 rhubarb
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

1/4 cup chilled butter, cut into small pieces
1/4 cup sugar
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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