Lorraine Gingrich
8
55 minutes
American
Desserts
1 cup all-purpose flour
2 Tbsp. all-purpose flour, for dusting
1/2 tsp. salt
1/3 cup cold vegetable shortening
3 cups rhubarb, diced
1 cup granulated sugar
3 Tbsp. granulated sugar
1 Tbsp. butter
3 Tbsp. all-purpose flour
2 large eggs
1 tsp. coconut extract
Preheat oven to 375° F.
In medium bowl with fork, mix flour, salt, shortening and 2 Tbsp. cold water just until dough begins to form.
On work surface, knead 2 to 3 times until dough comes together.
Shape into ball; dust lightly with flour.
With rolling pin, roll between 2 sheets waxed paper to 12 inches round.
Ease dough into 9-inch pie plate; crimp edge as desired.
Chill until ready to use.
Toss rhubarb with 3 Tbsp. sugar; let stand 5 minutes.
In blender, place butter, flour, eggs, and remaining 1 cup sugar; blend until smooth.
Stir egg mixture into rhubarb mixture; pour into pie crust.
Bake 55 minutes or until filling has set and top is golden.
Cool on wire rack.
Chill at least one hour before serving.
