Fresh Rhubarb Pie
|Sugar||1 1⁄4 Cup (20 tbs)|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Rhubarb||4 Cup (64 tbs), cut into 1 inch pieces|
|Pastry for double crust pie||1|
In mixing bowl combine sugar, flour, and salt.
Stir in rhubarb pieces; toss gently to coat fruit.
Let fruit mixture stand for 15 minutes.
Meanwhile, prepare and roll out pastry.
Line a 9-inch pie plate with half of the pastry.
Trim pastry to edge of pie plate.
Turn rhubarb mixture into pastry-lined pie plate.
Dot with butter or margarine.
Cut slits in top crust for escape of steam; place pastry atop filling.
Seal and flute edge.
To prevent overbrowning, cover edge of pie with foil.
Bake pie in 375° oven for 25 minutes.
Remove foil and bake for about 25 minutes more or till golden.
Serve warm, or cool on rack before serving.
Top each serving with a scoop of vanilla ice cream, if desired.