Baking and cooking

My favorite – rhubarb pie n crust so easy to make:
Ingredients:
Filling:
4 cups sliced Rhubarb (1/4 inch thick)
1 egg
3/4 to 1 cup sugar
1/4 cup flour

Crust:
2 cups flour
2 tsp. sugar
1 tsp. salt
2/3 cup vegetable oil
4 Tbsp. milk

For the pie crust:
Preheat oven to 425 degrees F.

In a bowl add the flour, salt and sugar. Mix to combine.

Mix together in another bowl the vegetable oil and milk. Stir until creamy and then pour all at once into the flour mixture.

Using a pastry blender or fork until the flour is evenly dampened. Reserve between 1/4 to 1/3 cup of the mixture for the top of the pie.

Pour the pie dough into a pie dish, either an 8 or 9 inch pie plate. Push and press the dough into the pie plate until the dough covers the pie plate up the sides as well.

Shape and press to even the edges. You can pinch lightly to flute the crust.

Rinse and slice the rhubarb stalks to 1/4 inch thick pieces. In a bowl, combine the rhubarb with the sugar and flour and add the eggs to the mix and stir until all combined.

Pour the filling into the pie crust. I save a little of the pie crust mixture for the topping – about 2 Tbs.
You can add in a little cinnamon or sugar or both for variety but it’s not necessary. Sprinkle the reserved pie crumble over the top of the rhubarb.

Place in the oven on a cookie sheet if desired and bake at 425 degrees F for 10 minutes. Then reduce the temperature to 350 degrees F. for 30 minutes.

Check the pie and see how much liquid is in it by jiggling the pan. If it looks a little too lose, bake an additional 5 to 10 minutes. Pie should be golden brown.

Serve with vanilla ice cream or homemade whipped cream topping. Yum!