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RHUBARB PIE
Ingredients:
or your favorite prepared crust (and skip steps 1
and 2)
All-purpose flour, for dusting
1 3/4 pounds (about 6 cups)
ends trimmed, cut
crosswise into 3/4-inch pieces
1 cup sugar
2 tablespoons cornstarch
Pinch of salt
Method:
Place the pie dough on a floured piece of parchment paper. Using
your knuckles, press edges of dough to help prevent cracking. Roll
out dough to a 14-inch round.
Use the parchment to lift and wrap dough around rolling pin;
carefully unroll over a 9-inch pie plate. Gently fit dough into bottom
and sides of plate, being careful not to stretch or tear. Using kitchen
shears, trim dough to a 1-inch overhang; fold under, and press gently
to seal. Crimp edges if desired. Refrigerate 1 hour.
Preheat oven to 400 degrees with rack in lowest level. In a large
bowl, toss
with sugar, cornstarch, and salt. Pour into pie
shell; sprinkle with Crumble Topping. Place pie on a foil-lined rimmed
baking sheet.