Rhubarb Crisp

I like to keep things simple. This is not a fancy pie. This is a pie with as simple ingredients and easy measurements as I could manage. For instance, you’re going to use one double-crust pie recipe and 3 sticks of butter to make two pies. Two pies: one for your family to eat, one to share with friends.

For the crust:
2 1/2 cups all purpose flour
1/2 cup shortening or butter or a combination (I usually use just a tiny bit of butter)
1 teaspoon salt
1 teaspoon sugar
1 teaspoon vinegar
ice water

For the filling:
2 lb. rhubarb, washed and cut into 3/8″ dice (about 6 cups, after cutting)
1 cup sugar
1/2 cup flour
1 teaspoon salt

For the topping:
1 cup butter, softened
1 cup brown sugar
1 1/2 cup thick oats
1 teaspoon salt
1 teaspoon cinnamon

For the crust: put aside two small sheets of cling wrap. Mix the flour, salt, and sugar. Cut the shortening / butter into the flour until it is fine (do this by hand or food processor). Add the vinegar to about a half cup of ice water and toss it into the flour mixture, stirring until just combined. Continue adding ice water in this fashion until the dough holds together well enough – don’t overwork the dough. Divide into two pieces, form a ball, then press into a thick flattened disk. Wrap each disk in cling wrap and put in the fridge for 1/2 hour to two days (you can also freeze the crust).

Preheat the oven to 350. Toss the filling ingredients together in a large bowl, then set aside to make the topping. Cream the butter and sugar, then add the oats, cinnamon, and salt. Roll out the pie crust shells and place in two pie tins. Cut the extra pastry off the pie pan, and use a fork to apply a decorative edge. Pour in the filling, then spread the topping over each pie.

Tear six strips of aluminum foil, about 2″ wide. Apply these along the crust gently (this keeps the crust from overcooking). Put the pies in the oven and cook for 2o minutes; remove foil, and bake 20 minutes more.

Allow to cool and set a bit; serve with whipped cream poured on top.

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