Fay Butler Fab/Metal Shaping

Cooking with Phyllis

Rhubarb Pie (9-inch pie plate)


  • 2 cups unbleached flour (King Arthur)
  • 1 teaspoon salt
  • ¾ cup vegetable shortening (Crisco)
  • 1/3 cup ice cold water

Cut the shortening into the flour with a pastry blender until about the size of breadcrumbs.
Add the cold water, mix lightly, and gather into a ball.
Divide the dough in half.
Roll dough on floured surface until it will fit the pie plate.
Cover the other half of the dough to keep it from drying out.


  • 2 cups rhubarb cut into ½" pieces
  • 1 cup sugar
  • 1 egg
  • 2 tablespoons flour

Preheat oven to 425°F.

Mix together sugar, egg and flour.
Add rhubarb.
Pour into unbaked pie shell.
Cover with top crust or make a lattice top.
Bake at 425 degrees for 12 minutes. Then turn temperature down to 375º Bake at 375º for about 30 minutes, but check to see if rhubarb is bubbly.

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