Rhubarb Pie

PASTRY

For one 10 inch two-crust pie

2 ²/₃ Flour

1 teaspoon salt

Mix well then cut in 1 Cup Shortening

with a pastry knife until it looks like coarse

corn meal

Add 7-8 Tablespoons ICE WATER (I think that’s the key)

Mix it as little as possible then rrrrrroll out

10” Pie

1 ¾ - 2 Cups Sugar

½ Cup Flour

½ teaspoon grated orange peel (of course, I use more)

5 cups cut up (½ inch size) RHUBARB

3 Tablespoons Butter

I toss all of the ingredients together and dump them into the prepared pastry BUT make sure if there is excessive flour, it gets dumped on the top then…..

Dot with butter and put the top crust on. Put a ring of foil around edge to prevent excessive browning (if it seems to be too light, take the foil off the last 5 or so minutes)

Bake 425º 50 minutes. If your oven bakes too hot… maybe 400º

I’m so happy for your taste-buds!!!!!!!