Perfect Rhubarb Pie

By Lulubelle

Nothing hides the tangy rhubarb in this lovely pie, which has just the right balance of sweet and tart.

Ingredients

• 4 cups sliced fresh or frozen rhubarb, thawed
• 4 cups boiling water
• 1-1/2 cups sugar
• 3 tablespoons all-purpose flour
• 1 teaspoon quick-cooking tapioca
• 1 egg
• 2 teaspoons cold water
• Pastry for double-crust pie (9 inches)
• 1 tablespoon butter

Preparation

Step 1

Place rhubarb in a colander; pour boiling water over rhubarb and allow to drain. In a large bowl, mix sugar, flour and tapioca. Add drained rhubarb; toss to coat. Let stand 15 minutes. In a small bowl, whisk egg and cold water; stir into rhubarb mixture.
Preheat oven to 400°. On a lightly floured surface, roll one half of the pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake 15 minutes.
Reduce oven setting to 350°. Bake 40-50 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 8 servings.

Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out. Pastry for double-crust pie (9 inches): Combine 2-1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.