Mama's Rhubarb Pie
Yield
servingsPrep
45 minCook
45 minReady
90 minLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
all-purpose flour
|
|
| 1 | cup |
water
|
|
| 1 | each |
eggs
beaten |
|
| 2 | cups |
rhubarb
cut into small pieces |
*
|
| 1 | each |
pastry
2 crust pie |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
all-purpose flour
|
|
| 237 | ml |
water
|
|
| 1 | each |
eggs
beaten |
|
| 473 | ml |
rhubarb
cut into small pieces |
*
|
| 1 | each |
pastry
2 crust pie |
* |
Directions
Sift flour and sugar together, add egg, beat thoroughly and add rhubarb.
Line piepan with pastry and pour in filling.
Cover with top crust and bake in a very hot oven (425F) for 10 minutes.
Reduce temperature to mocedart (350F) and bake 35 minutes longer.
Variations: Arrange pastry strips into lattice design over the top instead of using top crust.
Omit top crust, cool slightly and cover with whipped cream.
