Rhubarb Crunch Pie
Ready In: 1 hr
Serves: 6-8
Ingredients
Crust
- 1 1⁄2 cups flour
- 1⁄4 teaspoon salt
- 1 1⁄2 tablespoons powdered sugar
- 1⁄4 cup butter, plus
- 2 tablespoons butter
- 1 egg yolk, slightly beaten
- 4 -5 tablespoons cold water
Filling
- 3 cups rhubarb, chopped
- 1 cup sugar
- 3 tablespoons flour
- 1⁄8 teaspoon salt
- 2⁄3 cup flour
- 1⁄2 cup sugar
- 1⁄3 cup butter, softened
Directions
- Crust:.
- Sift flour, salt and powdered sugar into bowl.
- Cut in butter until mixture resembles coarse crumbs then add egg yolk and water.
- Form into ball.
- Roll out to 1/8 inch thickness and line a 9 inch pie pan.
- Filling:.
- Mix together rhubarb, 1 cup sugar, 3 tablespoons flour and salt.
- Pour into pastry shell.
- Mix together remaining flour, sugar and margarine, mix to form coarse crumbs.
- Sprinkle over top of rhubarb mixture.
- Bake in 425 degree oven 10 minutes.
- Reduce heat to 350 degree and bake 40-50 minutes.
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