June's Rhubarb Pie
photo by Katzen
- Ready In:
- 1hr
- Ingredients:
- 7
- Yields:
-
1 Pie
- Serves:
- 8-12
ingredients
directions
- Make pastry and chill until ready to use.
- Line a 9" pie plate with pastry, leaving a 1/2" overhanging edge.
- Brush pastry with 2 tbsp melted butter or margarine, and chill.
- Mix flour and sugar together; measure out 1/4 cup of mixture, and sprinkle over chilled pastry.
- Place rhubarb in a large baggie with flour/sugar mixture and shake well. Fill pie plate with coated rhubarb, being careful to sprinkle extra flour/sugar mixture evenly on top and dot with remaining 2 tbsp butter.
- Adjust top crust, fold lower layer over top edge, and crimp.
- Slit top crust, brush with milk, and sprinkle with sugar.
- Bake 15 minutes @ 450, and then 40-45 minutes @ 350.
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RECIPE SUBMITTED BY
I'm a now vegan who used to make one heck of a souvlaki. I love cooking, I was a huge fan of Moosewood and Molly Katzen prior to going vegan (although that has nothing to do with my choosing the name Katzen - that's just what my German Grandma has called me all my life.) Aside from cooking, I also love scuba diving, cycling, politics, and reading.