Divine Rhubarb Pie with Speedy Pat in Pastry
From the kitchen of Janice Campbell
Ingredients
Pastry
1 1/2 cups flour
1 1/2 teaspoons sugar
3/4 teaspoon salt
1/2 cup oil
3 tablespoons cold milk
Pie Filling:
1 1/2 cups brown sugar
2 tablespoons flour
1/4 teaspoon salt
1 teaspoon cinnamon
2 tablespoons butter, melted
2 eggs
3 tablespoons milk
3/4 teaspoon vanilla
5 cups rhubarb cut in pieces half an inch long
Topping:
1/4 cup flour
1/2 cup brown sugar
1/4 cup butter, softened
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Directions
Preheat oven to 350 degrees.
Pastry:
Put dry ingredients directly into a 9 or 10 inch pan.
Combine oil and milk in measuring cup, beat with a fork until creamy.
Pour all at once over dry ingredients, mix with fork until flour is completely dampened.
Push dough with fingers to line bottom and sides of pie pan. A fluted pie pan works best.
Pie Filling:
Spread rhubarb over pastry. Mix brown sugar, flour, salt, and cinnamon.
Work in the melted butter. In another bowl, beat the eggs, add milk and vanilla.
Gradually blend in the dry ingredients.
Pour the mixture over the rhubarb in the pie shell, being sure all is coated.
Topping:
Mix softened butter with brown sugar and flour until crumbly.
Sprinkle over pie before cooking.
Bake for 1 1/2 hours, until custard is set.
