Prepare one recipe of piecrust. Cover and chill the dough while preparing the filling. Preheat oven to 450 degrees.
Cut up enough rhubarb into thin slices to make 4 cups. (Most recipe books say 1/2 inch slices. I like mine a little finer than that.)
Mix together and stir into the sliced rhubarb to coat
1 1/2 cups granulated sugar
6 tablespoons unbleached all-purpose flour
1/8 teaspoon salt
Roll out one-half the pie dough and line a nine inch pie pan. Transfer the rhubarb filling to the pastry lined pan. Dot the top with slivers of
2 tablespoons unsalted butter
Roll out the second half of the dough. Marilyn Moore recommends a lattice top crust or rolling out all the dough into one piece and just folding it over the top of the pie filling. The basic top crust with slits in it works fine too.
Bake in the 450 degree oven for 20 minutes. Reduce the heat to 350 degrees and bake 20-25 minutes longer, or until the crust is golden-brown and the filling is bubbling hot. Cool on a wire rack. Serve at room temperature with vanilla ice cream or yogurt.
You can also substitute 1-2 cups of strawberries for 1-2 cups of sliced rhubarb. I think the simpler version is better. My mother makes strawberry-rhubarb crisp, because she doesn't like making piecrust. All are delicious.
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