Preparation

Step 1

Make the pie crust. In a bowl, mix 1½ cups flour and 1 tbsp sugar. Cut in ⅔ cup butter. Gradually add 2 tbsp water and stir until just mixed. Shape into a ball, wrap in plastic, and chill.

Step 2

Mix rhubarb with 1½ cups sugar and 3 tbsp flour. Put in a shallow 1½ quart glass baking dish. Dot with 1 tbsp butter.

Step 3

Roll out ⅔ of the pastry to fit on top of the dish. Adjust on rhubarb and press edges to the edge of the dish. Cut several slits in the pastry for steam seepage.

Step 4

Roll out remaining dough and cut into leaves or strips and arrange on the pie.

Step 5

Bake in a very hot, preheated 450-degree oven for 10 minutes. Reduce heat to 350-degrees and bake for an additional 30 minutes. Cool on a wire rack.