Rhubarb Cream Pie

Tart and creamy-sweet. If you don’t have fresh rhubarb, frozen works well.

Crust: (makes enough for 2 double-crust pies)
3 C. flour
1 ½ C. Crisco
2 T. sugar
½ tsp. each baking powder and salt
½ C. cold water

Cut Crisco into dry ingredients with a pastry cutter or food processor until well mixed.
Add water and mix well.

3 T. flour
2 eggs
½ tsp each nutmeg and cinnamon
1 ½. C. sugar
1 T. butter/margarine
3 ½ C. cut-up rhubarb

Preheat oven to 400º. Blend flour, eggs, sugar, spices, and butter. Add rhubarb. Fit bottom crust into a 10” pie plate and pour in the filling. Criss-cross/weave strips of dough on top. Sprinkle lightly with sugar, if desired. Bake 10 minutes, then reduce heat to 350º and bake 25 more minutes.

Kitchen Hints: Placing strips of foil around the edge of the crust keeps it from getting too brown. Put the pie on a baking sheet to keep any run-over from burning on the bottom of your oven

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