- 4 c. chopped rhubarb
- 1 1/3 c. white sugar (minimize quantity to your taste)
- 6 T. Daisy 100% Organic Flour
- 1 T. butter
Preheat oven to 450 degrees F (230 degrees C)
Make the Pie Crust:
- ¾ cup shortening
- 2 cups Daisy White Pastry Flour
- ½ tsp salt
- ¼ cup cold water
Start with chilled ingredients and equipment and work quickly to keep things cool.
Blend shortening, flour and salt with two knives or a pastry cutter until you get an even mixture with lumps about as small as peas.
Make a well in this mixture, add cold water, blend by cutting. Gently.
Roll the pastry onto waxed paper and form a round that is large enough to cover the bottom and sides of your pie pan. Drape the pastry into the pie pan and let it relax while you create the filling. Cover the pastry with a damp cloth or a bowl so it does not dry out.
Make the Filling:
Combine sugar and flour. Sprinkle ¼ of it over the pastry in the pie plate. Heap the rhubarb over this mixture. Sprinkle with remaining sugar and flour. Dot with small pieces of butter. Cover with the top crust or lattice work.
Place pie on the lowest rack in the oven. Bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking for 40-45 minutes.
Serve warm or cold.
Amount Per Serving Calories:290| Total Fat: 9.1 g| Cholesterol: 4 mg
Rhubarb Filling recipe was found on www.allrecipes.com
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