Ingredients
- 2 pie pastry (Pastry For Double Crust Pie)
- 3 cups chopped rhubarb (cut in 1 inch pieces)
- 1 1/2 cups white sugar (or to taste)
- 5 tablespoons water
- 3 tablespoons all-purpose flour (I use 3 tablespoons Tapioca - 4 tablespoons if rhubarb is extra lush and juicy)
- 2 large eggs (well beaten)
- Bread crumbs (enough to sprinkle lightly on pie crust before adding filling)
- 1 to 2 tablespoons butter (dot over filling before adding pastry top)
- PASTRY
- 2 cups all-purpose flour
- 1 cup lard ( I use Tenderflake)
- 1/2 teaspoon salt
- 3 teaspoons baking powder
- 1/2 cup milk (cold)
How to Make
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Step 1: Prepare pastry or use pasty of choice. For pastry - in a large mixing bowl,flour,salt and baking powder using a whisk to mix
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Step 2: Cut in lard mixing to resemble coarse crumbs.
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Step 3: Add milk, mix until dough forms into a ball adding enough flour to make for a soft dough
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Step 4: Preheat oven to 350 (I preheat and bake at 425 for 10 minutes - lower and bake at 350 for another 40 minutes or until golden brown)
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Step 5: Cut rhubarb in 1 inch pieces, place in large bowl cover with boiling water for about 5 minutes - drain well.
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Step 6: In large bowl combine rhubarb, sugar and water. Sprinkle flour or tapioca over mixture. Add 2 well beaten eggs. Mix well.
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Step 7: Sprinkle bread crumbs on bottom of unbaked pie shell to prevent a soggy bottom. Pour filling into pie shell, dot with butter and place top crust on pie crimping edges, make vents or piece top with fork to allow steam to escape.
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Step 8: Bake at 425 for ten minutes, lower heat continue baking for another 40 minutes or until filling is bubbly and top is nicely golden brown
We hope you enjoy this recipe!
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