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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Straight-Up Rhubarb Pie   
    Categories: Pies, Pastry, Fruits, Dessert   
         Yield: 6 Servings   
       
   MMMMM---------------------------CRUST--------------------------------   
         2 c  A-P flour   
       1/2 ts Salt   
         2 ts Sugar   
       2/3 c  + 2 tb butter   
              +=OR=+   
       2/3 c  + 2 tb shortening or lard   
         6 tb Ice water   
      
   MMMMM--------------------------FILLING-------------------------------   
         5 c  Sliced rhubarb   
     1 1/4 c  Sugar   
         5 tb Flour   
       1/4 ts Cinnamon   
     1 1/2 tb Butter   
       
     * Butter is fine if you want a French tart, but it's not   
     American pie unless it's made with shortening, the   
     author Anne Dimock said. Or lard says UDD   
        
     Set the oven @W 425oF/218oC.   
        
     MAKE THE CRUST: before measuring the flour, stir it to   
     leaven with air and then measure out 2 cups. Combine the   
     flour, salt and sugar in a large bowl and fluff with a   
     fork. Cut the shortening into the flour with a fork or   
     pastry blender. Stop as soon as the sheen of the butter   
     disappears and the mixture is a bunch of coarse pieces.   
     Sprinkle a tablespoon of water at a time over the dough,   
     lifting and tossing it with the fork. When it begins to   
     come together, gather the dough, press it into a ball   
     and then pull it apart; if it crumbles in your hands, it   
     needs more water. (It's better to err on the side of too   
     wet than too dry.) Add a teaspoon or two more water, as   
     needed.   
        
     Gather the dough into two slightly unequal balls, the   
     larger one for the bottom crust and the smaller one for   
     the top. Flatten the larger ball, reforming any frayed   
     edges with the sides of your hand. Dust with flour and   
     roll the dough, starting from the center and moving   
     toward the edges. Take a knife or thin spatula and   
     quickly work its edge between the crust and the counter   
     top. Lift the dough to the side; dust the dough and   
     counter top with flour. Roll again until the diameter is   
     an inch or 2 larger than that of the pie pan. Lay the   
     rolling pin a third of the way from one of the edges.   
     Roll the crust onto the pin and then unroll the crust   
     into a 9" pie pan and press it into place. Place in   
     the freezer.   
        
     MAKE THE FILLING: in a large bowl, combine the rhubarb,   
     sugar, flour and cinnamon. Pour into the crust-lined pie   
     pan. Dot with butter.   
        
     Roll out the top crust. Dab the rim of the bottom crust   
     with water to create a glue. Then place the top crust   
     over the rhubarb; trim, seal and cut several vents. Bake   
     for 15 minutes; reduce the temperature to 350oF/175oC   
     and bake 25 to 30 minutes more, or until a bit of pink   
     juice bubbles from the vents in the crust.   
        
     Recipe from: Anne Dimock   
        
     Adapted by: Amanda Hesser   
        
     Yield: 8 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Kitchen   
       
   MMMMM   
      
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