Rhubarb Pie

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Submitted by Debbie Wheeler of Madison, Oh

Ingredients:

  • 4 c. fresh rhubarb, cut in pieces
  • 1 2/3 c. sugar
  • 1/3 c. flour
  • Dash salt
  • 2 T butter (to dot top of rhubarb)
  • Unbaked refrigerated pie crust, for top and bottom

 

Directions:

  1. Combine all ingredients except butter together and let stand for 15 minutes.
  2. Roll out one premade pie crust to fit into a 9″ pie pan.
  3. Pour rhubarb mix into the pie crust and seal with the remaining pie crust.
  4. Form edges, cut a few slits in the top to vent and dot the top with the 2 T. of butter randomly.
  5. Bake at 400 degrees for 50 minutes on an aluminum foil lined baking sheet.

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