1
Super Pie Crust
1 ⅓ cups white sugar
6 tablespoons all-purpose flour
1 (14.1 ounce) package double-crust pie pastry, thawed
4 cups chopped rhubarb
1 tablespoon butter
1. Preheat the oven to 450 degree1.s F (230 degrees C). Place an oven rack in the lowest position.
2. Line the bottom and sides of a 9-inch pie plate with one pie crust. Combine sugar and flour in a bowl;
3. Combine the flour and sugar in a bowl. Line the pie plate with one pastry crust.
4. Sprinkle the bottom with ¼ of the flour-sugar mixture.
5. Place rhubarb on top, then top evenly with remaining sugar.
6. Dot with butter and cover with the remaining crust.
7. Bake until the filling is bubbly and the crust is golden brown.
8. Heap rhubarb on top and sprinkle with remaining sugar mixture. Dot with butter and cover with top crust.
9. Bake pie in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C) and continue baking until filling is bubbly and crust is golden brown, 40 to 45 minutes. Serve warm or cold.