Rhubarb Pie
4 C. Fresh or frozen Rhubarb, cut in 1/2" long pieces
1-1/2 C. Sugar
6 T. All Purpose Flour
2 Unbaked frozen pie crusts
1 T. Unsalted Butter (optional)
Preparation time (exclusive of baking and cooling) about 15 minutes.
Yield: one 8" pie
Preheat oven to 450 degrees F.
While the oven is heating,
In a large mixiong bowl, combine flour and suger till well-blended.
Put about 1/4 of the sugar/flour mix inbto one pie crust, and tilt and shake it this way and that til it seems to be roughly evenly distributed, and completely coats the entire crust below the edge.
Put the rhubarb into the rest of the sugar/flour mix, and stir till blended. NOw, dump all that into the shell on top of the sugar and flour you already put in.
If you want butter in the pie (it makes it a little richer, but a lot messier) now's the time to dot the top of your pile of rhubarb with butter.
Wet your fingers and dampen the edge of the bottom crust all 'round.
Now, carefully lay the other pie shell atop the whole thing and coax it out of the aluminum pan, gently pressing the edges together with the bottom, to seal it all. Try not to crack or destroy te top crust, but if it does sort of break up, all is not lost. Just sprinkle a little bit of water on the break, and skoosh it back together with your fingertips (also slightly moistened).
Puncture the top crust in several places with the tines of a fork (I generally nail it about five or six times, all over)
PLace on the lower rack in the oven for 15 minutes. Turn the oven down to 350 degrees F, and raise the pie to the middle rack bake for 40-45 minutes, untill the top crust is an even golden brown.
Cool on a rack to room temperature or a little coolerr before trying to slice it, otherwise it will fall apart as you take the slices out.
This makes a fairly tart pie, which I prefer. If you like yours sweeter, you can add more sugar. Fannie Farmer recommends a ratio of 2:1 Rhubarb to sugar, but I find that a little too sweet for my palete