Ingredients

• 1 Pie crust for a 9-inch double-crust pie
• 4 cups chopped rhubarb be generous here
• 1⅓ cups sugar
• 6 tablespoons flour

Instructions

1. Preheat oven to 450°F. Move rack to lowest position in the oven.
2. In a bowl, combine flour and sugar. Set aside.
3. Roll out half of the pastry and place in a 9-inch pie plate. Chill the bottom crust while you roll out the top crust.
4. After rolling the pastry for the top crust, remove bottom crust from the refrigerator. Sprinkle 1/3 of the flour-sugar mixture over the bottom crust. Pile the chopped rhubarb on top of the flour-sugar. Sprinkle the remaining sugar mixture over the rhubarb. Top with the pastry for the top crust. Trim and crimp/flute the edges.
5. Set pie on a baking sheet. Bake on the lowest rack for 15 minutes. Reduce oven temperature to 350°F and bake for an additional 40-45 minutes or until crust is golden and the juices are bubbly.