Crusty Rhubarb Pie
Put the spring rhubarb harvest to tasty use in this sweet pie.
Ingredients (12)
No-Roll Pastry
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1½ cup All Purpose Flour
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1 tsp Salt
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1 T Sugar
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½ cup Vegetable Oil
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2 T 2% Milk
Filling
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6 cup Chopped Rhubarb Stalk
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2 cup Sugar
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6 T All Purpose Flour
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1 T Butter
Topping
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¼ cup Butter
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¼ cup Sugar
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½ cup All Purpose Flour
Directions
- Preheat oven to 350F.
- To prepare pastry, mix flour with salt and sugar. Pour in vegetable oil and milk. Mix well with a fork. Transfer to a deep-dish pie pan and press with fingers to spread over bottom and up sides of pan.
- To prepare filling, combine rhubarb with sugar and flour. Spoon into piecrust. Dot with butter.
- To prepare the topping, mix butter, sugar and flour with a pastry blender or your hands until crumbly. Sprinkle over rhubarb mixture.
- Bake 1 hour or until filling is bubbling and topping is browned.