Rhubarb Pie

This pie has been three years in the making-- seriously. We planted a rhubarb start two summers ago and we finally got a large crop this spring. Last year we had a couple little scrawny stalks, but this year it is beautiful and producing enough to make treats out of.

Rhubarb is my hands-down favorite kind of pie, but I'm a purist. I don't like any strawberries or peaches diluting the flavor. Serve this warm with a little vanilla ice cream, and you'll be in heaven. This picture is my piece, so it's not quite perfect looking because I already took a bite!

Rhubarb Pie
1 1/3 c Sugar
2 T Flour,Heaping
1 T Cornstarch
1 Egg
3 c Rhubarb, washed and cut in 1 Inch Pieces
3 drops Red Food Coloring

Mix all ingredients. Place into prepared pit crust and top with remaining crust. Bake at 400° for 45 minutes.

No Fail Pie Crust
2 1/2 c Flour
1 c Shortening
1 t Salt
2 1/2 T Sugar
1/4 c Water
1 T Vinegar
1 Egg

Mix flour, salt and sugar. Cut in shortening until mixture resembles
small peas. In a separate bowl combine water, vinegar and egg. Pour
into flour mixture and mix lightly. Bake at 425° if cooking empty pie
shell.

The secret to pie crust is to touch and mix it as little as possible.