Ingredients
pastry for 9" 2-crust pie
1 3/4 cups sugar
2/3 cup flour
6 cups rhubarb, cut in 1/2" pieces
1 T butter
Preparation
Heat oven to 425F. Prepare pastry. Mix sugar and flour in large bowl. Stir in rhubarb. Turn into pastry lined pie plate. Dot with butter. Cover with top crust that has slits cut in it, seal and flute. Cover edge with 3" strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking.
Bake about 55 minutes or until crust is brown and juice begins to bubble through slits in crust.
STRAWBERRY-RHUBARB PIE Substitute sliced strawberries for half of the rhubarb.
