Rhubarb Pie

Classic Rhubarb Pie

Pie Crust (makes 2)
3 cups flour
1 1/4 cup. crisco (butter flavor)
dash of salt
5 Tbsp. water
1 beaten egg
1 tsp vanilla

Mix and cut crisco into the flour. Mix water, egg and vanilla together and add to flour mixture. Roll out on lightly floured surface. Place pie crust in dish and use a fork to add poke a few holes in crust.
Source: Sally Wellnitz

Rhubarb Pie Filling:
3 cups. rhubarb (2 lbs)
1 1/2 c. sugar
1/2 tsp. salt
4 Tbsp flour
2 eggs, beaten
1 Tbsp. butter

Chop rhubarb into 1/2 inch cubes.

Combine sugar, flour, butter and salt. Add to rhubarb. Add beaten eggs.

Put into 9 inch crust. Cover with top of crust. Spring with cinnamon and sugar. Bake at 425 for 45 minutes.

Source: Holy Family Memorial Cookbook 1999, p. 202