Servings: 1 Pie

Filling: subheading: Filling:
1½ c. Sugar 1½ c. Sugar
¼ c. All Purpose Flour ¼ c. All Purpose Flour
¼ tsp. Cinnamon ¼ tsp. Cinnamon
Dash salt Dash salt
3 Eggs, beaten 3 Eggs, beaten
5 cups Rhubarb, cut in ½“ slices (see photo for rhubarb weights) 5 cups Rhubarb, cut in ½“ slices (see photo for rhubarb weights)
 
Pie Crust: subheading: Pie Crust:
2 cups all purpose flour, scooped, not added with spoon. 2 cups all purpose flour, scooped, not added with spoon.
1 tsp. Salt 1 tsp. Salt
144 g. Crisco 144 g. Crisco
Ice water (to right consistency) Ice water (to right consistency)

Preheat oven to 400 °
Prepare pie crust. Divide in half. Roll out ½ dough and place in pie pan.
Whisk together sugar, flour, cinnamon, and salt.
Add beaten eggs and stir until combined.
Stir in rhubarb, combining well.
Add filling to pie crust.
Roll out remaining pie crust. Add top crust to pie and cut an “R” in crust. Also cut 6 slits around the pie. Sprinkle generously with sugar.
Bake at 400° for 50 minutes.