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Rhubarb Pie

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1 pie dough
1/2 cup flour or 1/4 cup cornstarch
1 1/4 cups sugar
dash salt
4 cups rhubarb cut in 1 inch pieces
2 tablespoons butter


Wash and drain fruit, then slice. Combine flour, sugar and salt and toss with fruit. Line a 9-inch pie pan with half the pie dough rolled to a 1/8 inch thickness.

Fill with fruit and dot with butter. Adjust top which has been perforated to allow for the escape of steam, trim, seal and crimp edges.

Bake in a 450 degree oven for 10 minutes, then reduce the heat to 350 degrees and continue to bake for 40 to 45 minutes longer, or until the fruit is tender.

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