Ingredients

The following ingredients have 4 Servings
  • 6 1/2 cups chopped rhubarb
  • 1 1/2 cups sugar
  • pinch of salt
  • 6 to 8 tablespoons flour
  • 1 tablespoon butter, cubed
  • 1 14 oz package pie crust or make your own pie crust (double)

Instruction

  • Preheat oven to 450°
  • Bring crust to room temperature. Slowly and gently unroll one pie crust.
  • Carefully slide crust into a 9-inch pie plate. Trim bottom crust along edge of pie plate.
  • Combine the sugar, salt and flour. Sprinkle 1/4 of it over bottom crust in pie plate.
  • Heap rhubarb over this mixture. Sprinkle with remaining sugar and flour. Dot with small pieces of butter.
  • Slowly and gently unroll second pie crust, cut out decorative shapes with a small cookie cutter.
  • Place second pie crust over filling, wrap excess top crust under bottom crust edge, press edges together to seal, flute.
  • (Cover edges of pie with strips of aluminum foil to prevent excess browning.)
  • Place pie on baking sheet, carefully place pie on lowest rack in oven. Bake for 10 minutes. Reduce oven temperature to 375° and continue baking for 50 to 60 minutes. (Remove aluminium foil during last 15 minutes of baking.)
  • Serve warm with whipped topping or vanilla ice cream