2 1/2 c. sliced rhubarb 1 1/2 c. sugar 1/4 c. flour 2 beaten eggs 2 tsp lemon juice Pour into prepared piecrust. Dot with butter. Place crust on top, sprinkle sugar, cut a few slits. Bake at 400 for 10 minutes, then reduce heat to 350 for 30 minutes.
Easy Pie Crust (from allrecipes.com)
2 cups all-purpose flour
1 teaspoon salt
2/3 cup shortening
6 tablespoons cold water
Mix flour and salt in a large bowl. Cut in shortening with a pastry blender until mixture is completely blended and appears crumbly.
Mix in water, 1 tablespoon at a time, by lightly tossing with a fork. Add only enough water to form mixture into a ball. The dough will be sticky and tough if to much water is added, and it will crack and tear when rolled if too little is added.
Divide the dough into 2 balls, and roll each out into a circle 1 inch larger than the inverted pie plate.
Follow these directions for a filled pie. Fold one circle of dough in half, and gently lift. Place into pie plate and unfold. Add filling to pie plate. Fold second circle of dough in half. Gently place over filling, and unfold. With a table knife, cut off excess crust evenly so that 1/2 to 1 inch extends beyond the edge of the pie plate. Fold under the excess dough so that it is even with the edge of the pie plate. Flute the edge of the crust. Cut slits in top crust for steam to escape.
Follow these directions for 2 prebaked pie shells. Fold circle of dough in half, and gently lift. Place into pie plate and unfold. Either prick the entire surface of dough with a fork, or weight the bottom of the crust with pie weights while baking. Pie weights can be uncooked rice, dried beans, small clean pebbles, or small balls sold as pie weights.
I am a collector of recipes. I am constantly finding more recipes to try from blogland, newspapers, cookbooks, magazines...and when I make them, IF I think they are worth making again, I will post them here to my online cookbook!
I like to use ingredients that most people usually use and have available, though I like to experiment with more exotic ingredients on occasion as well.
I really tend to favor the sweet side of food. So you'll find a lot of dessert recipes here.
I am all about trying new recipes. If you've got to make dinner every night, why not mix it up a bit?