Rhubarb Pie
Servings 0
Ingredients
Double Crust
- 2 1/4 c flour
- 1 1/2 tsp salt
- 1/3 c cold milk
- 2/3 c vegetable oil
Filling
- 8 rhubarb stalks do not consume the leaves as they are poisonous, this should make 5 cups chopped rhubarb. Discard the leaves.
- 1 2/3 – 1 3/4 c of sugar
- 9 tbsp flour
- 2 tbsp butter room temperature
Instructions
- Mix dry ingredients, mix wet ingredients. Combine/knead both, for 1 minute or two. Wrap then chill in the fridge for 10-15 minutes.
- preheat oven 350 F
- take out crust from the fridge, divide into two. Roll one and place on pie plate/round mold
- mix flour and sugar, take 1 cup of the mixture and sprinkle on crust
- spread chopped rhubarb, and top with the remaining flour mixture
- dot butter everywhere
- roll flat the remaining crust and place it covering the pie. Bake for an H