Creamy Rhubarb Pie

Ingredients

Crust

• 1 1/2 cups sifted flour
• 1/2 tsp. salt
• 1/2 cup Crisco
• 1 egg, separated
• 3 tbsps. water

Filling

• 2 eggs
• 3/4 cup sugar
• 6 tbsps. flour
• 1/2 tsp. salt
• 1 tbsp. butter, very soft
• 1 package (16 oz.) frozen rhubarb or 2 cups fresh rhubarb (increase sugar to 1 cup when using fresh rhubarb)

Instructions

Crust
Stir together flour and salt. in mixing bowl. Cut in Crisco until particles are the size of bbs (pellets). Blend together egg yolk and water. Sprinkle over mixture, a little at a time, while tossing and stirring lightly with a fork. Add liquids to driest particles, pushing lumps to the side, until dough is moist enough to hold together. Divide into two portions , one twice as large as the other. Form into balls; flatten to 1/2 inch height, smoothing out the edges.

Roll out larger portion on a floured pastry cloth or board to a circle 1 1/2 inches larger than an inverted pie pan (nine inches). Fit loosely into pie pan, gently releasing air pockets. Fold edge to form a standing rim; flute. Brush with part of the beaten egg white.

Rhubarb Filling

Beat eggs until light and fluffy; gradually add sugar, flour and salt, beating until very thick. Stir in butter and rhubarb, and turn into pie plate.

Roll out the remaining dough to 1/8-inch thickness. Cut into 10 strips, each 1/2 inch wide. Cross the two longest strips over the center of the pie, leaving ends loose. Add remaining strips, 1 inch apart in a criss-cross fashion, weaving over and under. Seal ends to bottom of crust and strip. Fold bottom crust to cover ends; flute.

Brush strips with remaining egg white and bake in a moderate over (375°) for 15 minutes, then at 325° for 30-35 minutes minutes until filling is set.