Preheat the oven to 450°F
This small recipe works best using a basic 8-inch pie plate. My mother usually baked this pie in a shallow enamelled 9-inch pie plate that she received as a wedding gift in 1947. I cherish that pan and used it recently. I enjoyed the memories that flooded over me that day.
Pastry for a double crust pie
2 cups thinly sliced rhubarb, fresh or frozen
1 cup granulated sugar
2 tablespoons flour
Whisk the egg and add the sugar and flour, mixing until smooth. Add the rhubarb to this mixture and mix well. Set aside.
Line a pie plate with pastry, add the rhubarb mixture, and top with pastry. Pinch pastry edges, cut off excess and prick the pie top.
Place pie in a preheated 450°F oven for 10 minutes. Reduce heat to 350°F and bake for another 40 to 50 minutes.
My mother made this pie using her Vintage Hot Water Pastry. The pastry and filling seemed to become one, resulting in a soft, delicious dessert. I often bake Mom’s rhubarb pie filling using my Easy, Delicious, Buttermilk Pastry. This recipe creates a crispy crust sweetened with a layer of rhubarb goodness. Try a few different pastry recipes and see what you prefer with rhubarb.
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