MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Straight-Up Rhubarb Pie
Categories: Pies, Pastry, Fruits, Dessert
Yield: 6 Servings

MMMMM---------------------------CRUST--------------------------------
2 c A-P flour
1/2 ts Salt
2 ts Sugar
2/3 c + 2 tb butter
+=OR=+
2/3 c + 2 tb shortening or lard
6 tb Ice water

MMMMM--------------------------FILLING-------------------------------
5 c Sliced rhubarb
1 1/4 c Sugar
5 tb Flour
1/4 ts Cinnamon
1 1/2 tb Butter

* Butter is fine if you want a French tart, but it's not
American pie unless it's made with shortening, the
author Anne Dimock said. Or lard says UDD

Set the oven @W 425oF/218oC.

MAKE THE CRUST: before measuring the flour, stir it to
leaven with air and then measure out 2 cups. Combine the
flour, salt and sugar in a large bowl and fluff with a
fork. Cut the shortening into the flour with a fork or
pastry blender. Stop as soon as the sheen of the butter
disappears and the mixture is a bunch of coarse pieces.
Sprinkle a tablespoon of water at a time over the dough,
lifting and tossing it with the fork. When it begins to
come together, gather the dough, press it into a ball
and then pull it apart; if it crumbles in your hands, it
needs more water. (It's better to err on the side of too
wet than too dry.) Add a teaspoon or two more water, as
needed.

Gather the dough into two slightly unequal balls, the
larger one for the bottom crust and the smaller one for
the top. Flatten the larger ball, reforming any frayed
edges with the sides of your hand. Dust with flour and
roll the dough, starting from the center and moving
toward the edges. Take a knife or thin spatula and
quickly work its edge between the crust and the counter
top. Lift the dough to the side; dust the dough and
counter top with flour. Roll again until the diameter is
an inch or 2 larger than that of the pie pan. Lay the
rolling pin a third of the way from one of the edges.
Roll the crust onto the pin and then unroll the crust
into a 9" pie pan and press it into place. Place in
the freezer.

MAKE THE FILLING: in a large bowl, combine the rhubarb,
sugar, flour and cinnamon. Pour into the crust-lined pie
pan. Dot with butter.

Roll out the top crust. Dab the rim of the bottom crust
with water to create a glue. Then place the top crust
over the rhubarb; trim, seal and cut several vents. Bake
for 15 minutes; reduce the temperature to 350oF/175oC
and bake 25 to 30 minutes more, or until a bit of pink
juice bubbles from the vents in the crust.

Recipe from: Anne Dimock

Adapted by: Amanda Hesser

Yield: 8 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Kitchen

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