07/07/2014 Crusty Rhubarb Pie

Crusty Rhubarb Pie

Recipe Courtesy of George Mohr

No-roll Pastry:

3 cups all-purpose flour
2 tsp. salt
2 Tbsp. sugar
1 cup vegetable oil
¼ cup milk

 

Filling:

6 cups rhubarb, diced
2 cups sugar
6 Tbsp. all-purpose flour
2 Tbsp. chilled butter, cut into small pieces

 

Topping:

¼ cup chilled butter, cut into small pieces
¼ cup sugar
½ cup all-purpose flour

 

Preheat oven to 350 degrees.

For the pastry, mix flour with the salt and sugar. Pour in the oil and milk. Mix well.

Split the pastry mixture between two-9 inch pie plates and press with fingers to spread over the bottom and sides.

For the filling, combine rhubarb with sugar and flour. Split the mixture between the two pie plates. Dot with butter.

For the topping, mix butter, sugar and flour with a pastry blender or your hands until crumbly. Sprinkle the mixture over the rhubarb.

Bake for 1 hour or until filling is bubbling and topping is browned.