Rhubarb Pie

By McLean

Ingredients

• 1 3/4 cup sugar
• 1/3 cup flour
• Dash of salt
• 4 cups rhubarb, cut into 1-inch pieces
• 2 tablespoons butter
• Vanilla ice cream (optional)

Details

Servings 9

Preparation

Step 1

In mixing bowl, combine sugar, flour and salt. Stir in rhubarb pieces and gently toss to coat. Let fruit mixture stand for 15 minutes.

Line pie plate with half of the pastry. Trim to edge of pie plate. Turn rhubarb mixture into pastry-lined pie plate. Dot with butter. Cut slits in top crust and place pastry atop filling. Seal and flute edge.

To prevent over-browning, cover edge of pie with foil. Bake pie in a 375 degree oven for 25 minutes. Remove foil and bake for 25 minutes. Remove foil and bake for about 25 minutes more or until golden. Serve warm or cool on rack before serving. Top each serving with a school of vanilla ice cream, if desired.