rhubarb pie

I know, I know, all of the food here lately has included spinach or asparagus. What can I say, it's early spring. So onto another early spring classic - rhubarb pie. Strawberries aren't in season yet here in Boulder, Colorado (it snowed last week?!), so this pie is straight up rhubarb. I personally enjoy the tartness. If you insist on cutting the tartness, serve the pie with ice cream.

Pie Crust Ingredients:
2 1/2 c. flour
1/2 t. salt
1/2 t. sugar
2/3 c. canola oil
1/3 c. cold water

Pie Filling Ingredients
1 1/2 lb. rhubarb, chopped
1 c. sugar
1/4 c. all purpose flour

Mix together the pie crust ingredients until they come together. If you have the time, you can refrigerate the dough for a little while to reduce shrinkage during baking. I didn't.

Preheat the oven to 425. Grab 2/3 of the crust dough and roll out on a lightly floured counter. Roll the dough into a circular shape to fit your pie dish. Put the dough in an oiled pie dish. Finish off the edges. Mix together the pie filling ingredients. Fill the pie crust with pie filling. Roll out the remaining 1/3 dough into a rectangle and cut into strips. Form a woven lattice top pie crust with the strips of dough. Put the pie in the oven on the lowest shelf. Bake 15 minutes at 425 degrees. Reduce the heat to 350 degrees and bake another 30-45 minutes.