Crusty Rhubarb Pie

Mark Boughton

No-Roll Pastry:

Filling:

6cups diced, unpeeled rhubarb

6tablespoons all-purpose flour

1tablespoon chilled butter, cut into small pieces

Topping:

1/4cup chilled butter, cut into small pieces

1. Preheat oven to 350F.
2. To prepare pastry, mix flour with salt and sugar. Pour in vegetable oil and milk. Mix well with a fork. Transfer to a deep-dish pie pan and press with fingers to spread over bottom and up sides of pan.
3. To prepare filling, combine rhubarb with sugar and flour. Spoon into piecrust. Dot with butter.
4. To prepare the topping, mix butter, sugar and flour with a pastry blender or your hands until crumbly. Sprinkle over rhubarb mixture.
5. Bake 1 hour or until filling is bubbling and topping is browned.

Recipe by Barbara Maggs of Cle Elum, Wash.

Nutritional Info *per serving

• Glycemic Load 32
• Calories 640
• Fat 39g
• Saturated Fat 6g
• Polyunsaturated Fat 22g
• Monounsaturated Fat 9g
• Cholesterol 15mg
• Sodium 290mg
• Potassium 250mg
• Carbohydrate 73g
• Fiber 2g
• Sugars 48g
• Protein 4g
• Trans Fat 1g
• Vitamin A 6%
• Vitamin C 10%
• Calcium 8%
• Iron 8%

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Original article and pictures take http://www.relish.com/recipes/crusty-rhubarb-pie/ site