Recipe: Rhubarb Pie and Pie Crust (Mirro Cookbook 1947 Third Edition)

RHUBARB PIE
Source: Mirro Cookbook 1947

One (9 inch) unbaked pie shell (recipe follows)
3 tablespoons flour
1 cup sugar
4 cups rhubarb, cut in 1/2 inch pieces
1 egg
1 tablespoon water
1 tablespoon butter

Mix flour and sugar together; set aside.

Fill unbaked crust with rhubarb. Sprinkle sugar mixture over the top.

Beat 1 egg with 1 tablespoon water. Pour over the rhubarb. Dot with butter. Top with pastry strips.

Bake at 450 degrees F for 10 minutes. Then reduce heat to 375 degrees F and bake about 40 minutes.

PIE CRUST
(Mirro Cookbook 1947)
For two (9 inch) pie crusts

2 1/4 cups sifted flour
3/4 cup shortening
3/4 teaspoon salt
5-6 tablespoons cold water

Sift flour and salt into a mixing bowl. Cut in shortening until it resembles a coarse cornmeal, using a pastry blender or two knives. Add cold water slowly (this is the danger point) until the dough is moist enough to stick together in a ball, but not sticky. A little more water may be needed, depending on the type of flour used. Put dough in refrigerator for an hour. This makes it easier to roll.

Put the dough on a lightly floured board or pastry canvas. Roll out evenly to about 1/8 inch thickness. Cover rolling pin with white stocking, to prevent sticking. Line a MIRRO Aluminum pie pan, patting pastry down firmly.

Roll a circle approximately 1 inch larger than the pan to allow enough for a fluted crust.

If the crust is to be baked before filling, prick bottom and sides with a fork. Chill 10-15 minutes, then bake 12-15 minutes 450 degrees F.