Rhubarb Pie
2 pie crusts for 9-inch pan (see recipe below)
1 1/3 cups sugar
1/4 cup cornstarch
1/4 teaspoon nutmeg (I used pumpkin pie spice)
5 cups sliced rhubarb, cut 1/8-inch thick (I used frozen--but defrosted, cut rhubarb)
2 tablespoons butter (I forgot to put this in)
2 teaspoons sugar
Combine 1 1/3 cups sugar, cornstarch, and nutmeg, stirring until blended; stir in rhubarb, and let stand 15 minutes. Spoon mixture into pie shell; dot with butter. Add second pie crust on top of filling. Trim edges, fold under, and crimp edges. Prick top or cut design. Sprinkle with 2 teaspoons sugar.
Bake at 425 degrees F for 15 minutes; reduce heat to 350 degrees F and bake 30 more minutes or until crust is browned. Serve warm with vanilla bean ice cream.
Beginner's Pie Crust
2 cups flour
1 cup shortening (I use butter--I do not ever use shortening)
2/3 cup buttermilk (You can use soured milk)
1 teaspoon salt
Mix dry ingredients together. Cut in shortening until all flour mixture is moist. Then add buttermilk and blend together. Cover and let stand in refrigerator for 20 minutes. Then divide in half and flour a flat surface generously; roll your dough until 1/8-inch thick. Put in pie plate and bake according to pie recipe instructions.
