Fresh Rhubarb Pie
This rhubarb pie is simply delicious! My mom used to grow rhubarb in her backyard, and when her rhubarb was ripe, what great pies she made!
white sugar
1 ⅓
cups
all-purpose flour
6
tablespoons
double-crust pie pastry, thawed
1
(14.1 ounce) package
chopped rhubarb
4
cups
butter
1
tablespoon
 Gather all ingredients, and preheat the oven to 450 degrees F (230 degrees C). Place an oven rack in the lowest position.
  Line the bottom and sides of a 9-inch pie plate with one pie crust. Combine sugar and flour in a bowl; sprinkle 1/4 of the sugar mixture over the prepared bottom crust.
  Heap rhubarb on top and sprinkle with remaining sugar mixture. Dot with butter and cover with top crust.
  Bake pie in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C) and continue baking until filling is bubbly and crust is golden brown, 40 to 45 minutes.
  Serve warm or cold. Enjoy!
