Preheat the oven to 450F
Put together pastry for two crust pie.
Roll out half the crust and line a 9” pie plate.
FILLING:
Combine collectively: 1/3 cup all goal flour
1 1/2 cups white or brown sugar
Mix with 4 cups chopped rhubarb [approx. 1” pieces]
Flip into the pastry lined pie plate.
Dot with butter.
Cowl with the highest crust, seal and flute the sides.
Slit the highest crust.
Bake in 450F oven for quarter-hour or till the crust is golden
Cut back warmth to 350F and bake for 40-45 minutes longer, or till the fruit is tender and bubbly at centre.
NOTE: This pie can be good with a crumb crust.
This pie could possibly be tailored for Gluten Free diets by utilizing a Gluten Free pie shell and substituting Gluten Free flour combine within the recipe.
152 Holland St. E
