Rhubarb Pie Recipe 1 ingredients

• 2 cups of sliced rhubarb
• 2 tablespoonfuls of flour
• 1 egg
• ½ teaspoonful of salt
• 1¼ cups of sugar
• 2 teaspoonfuls of butter

To prepare this Rhubarb Pie Recipe 1, first take a little more than one-half of the pastry, crust, made by either of the two recipes given. If the first be selected, turn it over on the board dredged with flour, knead slightly to get into a compact mass, then roll into a round to fit the plate; lift the paste to the plate (agate preferred) and trim so as to leave one-fourth an inch of paste beyond the plate. Beat the egg; beat in the sugar, flour and salt, mix in rhubarb and turn into the plate lined with pastry; add the butter in bits, here and there, then roll out the rest of the crust in the same manner as the first and cut six or eight half-inch slits in the center to form a design; leave the paste on the board while the edge of the pastry on the plate is brushed over with cold water, then put about three tablespoonfuls of cold water over the rhubarb. Lift the pastry from the board and set it over the rhubarb, letting it lie loosely, as it will shrink in banking. Press the edge of the upper piece of paste upon the edge of the lower and trim if needed to make them even. Then brush the two edges together with cold water and bake about half an hour. The oven should not be too hot or the pastry will brown before it is cooked. After the pie has been in the oven six or seven minutes, the paste should have contracted and risen somewhat. Rhubarb canned in cold water may be used instead of fresh rhubarb.