Start the rhubarb filling a couple of hours before you plan to assemble the pie.
INGREDIENTS:
Pie Crust
3 cups flour, sifted
1 teaspoon salt
1 cup soft butter (room temperature)
1/4 cup shortening (Crisco)
4-5 tablespoons water
1 egg
1 teaspoon vinegar
Rhubarb Pie Filling
5 cups fresh rhubarb, cut into small pieces
3 cups sugar, divided
1 cup flour
Butter
METHOD:
Pie Crust:
Place flour and salt in a large mixing bowl. Add soft butter and Crisco and cut into flour mixture with a pastry cutter until crumbly.
In a small bowl, whisk together water, egg, and vinegar. Add to flour mixture and mix lightly until ball forms. Gather dough together, cover with plastic wrap and refrigerate for 30 minutes.
Rhubarb Filling:
In a large mixing bowl, combine rhubarb with sugar and mix well. Set aside for 2 hours.
In a mixing bowl, combine the remaining 2 cups of sugar and 1 cup of flour. With a slotted spoon, remove the rhubarb and place it in the bowl with the sugar-flour mixture. Mix until rhubarb is well coated.
To Assemble Pie:
Roll out half of the pie dough and place it in the bottom of the pie pan. Place the rhubarb filling inside the pie crust. Place several small pats of butter on top of the mixture.
Roll out the other half of the dough and place it on top of the filling. Crimp the edges. Brush the top with milk and sprinkle with a mixture of cinnamon and sugar on top.
In a preheated 450°F oven, bake the pie for 15 minutes. After 15 minutes, turn the oven down to 350°F and bake for another 55 minutes.
Note: To avoid messy spills, place the pie on a rimmed cookie sheet.
SOURCE: Family recipe from Catherine Barr
