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Doris Parr's Rhubarb Pie

From Miami County Locally Grown

<p>My Mom made this rhubarb pie every year. It is delicious (and I&#8217;m not a rhubarb fan).</p>
Source: Doris Parr (Entered by Becky Parr)
Serves: 8 slices

3 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 1/3 cup lard or shortening
1 egg
5 tablespoons water
1 tablespoon vinegar
1 quart rhubarb
1.5 cups sugar
1/3 cup flour
1 egg
1 teaspoon vanilla

Step by Step Instructions
  1. This is for a two crust pie. Pie crust: Blend 3 cups flour, baking powder, and salt with lard or shortening. Add 1 egg, water, and vinegar. Chill if needed and roll out dough for 2 crusts. Filling: Combine 1 egg (beaten) with vanilla. Coat rhubarb with sugar and 1/3 cup flour. Mix with egg mixture. Place 1 crust in a pie pan, and add filling. Put 2nd pie crust on top. I like to brush some milk and then sprinkle sugar on top. Bake at 375F for 45 minutes or until rhubarb is tender and top crust is brown. The juices are typically runny. The pie is especially good with a scoop of vanilla ice cream on top.