Rhubarb Pie


Pie Crust:
1 1/4 cup flour
2 pinches salt
1/2 cup cubed chilled butter
1/4 cup cold water

Rhubarb Pie:

4 cups sliced rhubarb
1 1/4 cup sugar
3 T flour
1 egg
2 T cold water
Fresh strawberries (optional)


For the Pie:
In bowl, add flour and salt.  Add butter and rub into flour mixture.  Once combined, stir in cold water just until also combined (do not overwork).  Form into 2 balls.  Wrap each ball with plastic wrap.  Let rest for at least 2 hours.  Roll 1 ball out and place in pie tin.  Roll other ball out and use for top crust.

For the Rhubarb:
Cook rhubarb and sugar (and strawberries if desired) in pot for 5 minutes.  Turn off heat and add cold water and flour.  When cool, add egg.  Add to tart or pie crust and bake at 350 degrees for 20 minutes.

Recipe by:

Paul Smith