Perfect Rhubarb Pie
4 cups fresh rhubarb, sliced
4 cups boiling water
1 1/2 cups sugar
3 tablespoons flour
1 teaspoon quick cooking tapioca
2 teaspoons cold water
pastry for double crust pie (9″)
1 tablespoon butter
Place rhubarb in a colander and pour water over it; set aside.
In a bowl, combine sugar, flour and tapioca; mix well.
Drain rhubarb; add to sugar mixture and toss to coat. Let stand for 15 minutes.
Beat egg and water; add to rhubarb mixture and mix well.
Line a 9-inch pie plate with bottom pastry. Add filling. Dot with butter. Cover with remaining pastry; flute edges. Cut slits in top crust.
Bake at 400ºF for 15 minutes. Reduce heat to 350ºF; bake 40-50 minutes longer or until crust is golden brown and filling is bubbly.