4 c. chopped rhubarb
1 1/3 c. white sugar
6 T. all-purpose flour
1 T. butter
1 recipe pastry for a 9 inch double crust pie
Preheat oven to 450° F.
Combine sugar and flour. Sprinkle 1/4 of the mixture over pastry in pie plate. Heap rhubarb over this mixture. Sprinkle with remaining sugar and flour mixture. Dot with small pieces of butter. Cover with top crust.
Place pie on lowest rack in oven. Bake for 15 minutes.
Reduce oven temperature to 350° F, and continue baking for 40 to 45 minutes. Serve warm or cold.
Audrey's little note: If desired, you can make this recipe into 4-6 half-pint jar pies (you'll need a bit more pastry if you want to do 6). I followed the instructions found here to assemble the pies, then followed the baking instructions above.
from: Allrecipes
