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Rhubarb pie
Skinny Cooks

Championship Pie Crust 2 cups flour 1 teaspoon salt 2/3 cup vegetable oil 3 tablespoons cold water 1 egg yolk 1 tablespoon cold water Rhubarb Custard Pie 2 heaping cups rhubarb, chopped small (see below) 1 cup sugar 3 tablespoons flour 1 egg 2 tablespoons butter Pie shell

Mix together the 2 cups of flour and salt. Add oil and stir in with fork. Sprinkle over and stir in 3 tablespoons cold water with the fork. Mix together. Roll dough between sheets of plastic wrap. Lift it with a rolling pin to place on your pie plate. Peel back plastic Ė and you have it. If it tears, you can just press it back together and it never shrinks. Mix the egg yolk and 1 tablespoon of cold water, and brush on top crust to get a nice, golden brown crust. Bake at 450 degrees for a single crust or 425 for double crust. Makes one double or two single crusts. One of the secrets is to cut the rhubarb into very small pieces, about the size of kernels of corn. Most of it ends up on the top of the pie during the baking and browns a very little, so itís not like the slimy rhubarb in other pies. Mix the rhubarb, sugar and flour together with a spoon. Add the egg and butter and mix some more. Place into an unbaked pie crust and bake at 350 degrees for approximately 30 minutes. Keep your eyes on the pie to be sure it doesnít get overly browned. The best way to tell if it has baked long enough is to gently shake the pie pan. When the ingredients have set up and donít jiggle any more, the pie is ready to take out of the oven. This is an old-fashioned farmerís style pie, which doesnít rise. In fact, it looks a little flat Ė but donít let that fool you. Itís packed with flavor and is delicious.