Ressie's Rhubarb pie

Aunt Bee's Pie Crust

Makes enough for 2 pie crusts - top and bottom

4 C. Flour
1 tsp. baking powder
1 T. sugar
1 tsp. salt
2 C. Crisco
1 egg
1/2 C. water
1 tsp. vinegar

In a large bowl, combine dry ingredients. Using a pastry cutter, cut in the crisco until your mixture resembles small crumbles about the size of peas. 

In a small bowl, mix together egg, water, and vinegar. Add to flour mixture and combine until it forms a ball. Hint - you may use your clean hands to combine this. 

Cover bowl with plastic wrap and place in fridge for 45 minutes until chilled. When you are ready to assemble your pie using the rhubarb filling recipe below, divide your dough into 4 even balls. 

On a lightly floured large cutting board, roll out one of the balls using a rolling pin. Make sure your rolling pin is floured. Place rolled dough into the bottom of a pie plate. Then put your filling mixture in. Using a pastry brush, lightly brush the edges of the pie crust with water. You can also use your finger to do this.

Roll out the second ball and place on top of the filling. To decorate your pie, cut out dough using cookie cutters in fun shapes and place on your pie top. Make sure to poke a few air holes into the top of the pie to allow for moisture to escape. Crimp the edges of your pie dough together by slightly twisting and pinching. Brush the top of the pie with a little bit of water and sprinkle lightly with sugar.

Rhubarb Custard Filling

4-5 C. chopped rhubarb
1 C. sugar
2 T. flour, heaping
2 eggs

In a large bowl, mix together sugar, flour, and eggs. Combine with your chopped rhubarb and add to pie as instructed above.

Preheat over to 450 degrees. Put assembled pie on a cookie sheet to help avoid messes in the oven. Put pie into hot oven and then reduce your temperate to 350 degrees. Bake the pie for 50 - 60 minutes or until the crust is golden brown.