-=> Ben Collver wrote to All <=-

 BC>       Title: Rhubarb Pie
 BC>  Categories: Pies
 BC>       Yield: 1 Pie

 BC>   Trim and cut the rhubarb into approximately 1 to 2 cm pieces and
 BC>   place them in a pie tin so they cover the bottom.

 BC>   Spread the dough over the top.

That's more like what I know as "cobbler". Pies, in my world have a 
bottom crust, cobblers do not.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Straight-Up Rhubarb Pie
 Categories: Pies, Pastry, Fruits, Dessert
      Yield: 6 Servings
 
MMMMM---------------------------CRUST--------------------------------
      2 c  A-P flour
    1/2 ts Salt
      2 ts Sugar
    2/3 c  + 2 tb butter
           +=OR=+
    2/3 c  + 2 tb shortening or lard
      6 tb Ice water

MMMMM--------------------------FILLING-------------------------------
      5 c  Sliced rhubarb
  1 1/4 c  Sugar
      5 tb Flour
    1/4 ts Cinnamon
  1 1/2 tb Butter
 
  * Butter is fine if you want a French tart, but it's not
  American pie unless it's made with shortening, the
  author Anne Dimock said. Or lard says UDD
  
  Set the oven @W 425oF/218oC.
  
  MAKE THE CRUST: before measuring the flour, stir it to
  leaven with air and then measure out 2 cups. Combine the
  flour, salt and sugar in a large bowl and fluff with a
  fork. Cut the shortening into the flour with a fork or
  pastry blender. Stop as soon as the sheen of the butter
  disappears and the mixture is a bunch of coarse pieces.
  Sprinkle a tablespoon of water at a time over the dough,
  lifting and tossing it with the fork. When it begins to
  come together, gather the dough, press it into a ball
  and then pull it apart; if it crumbles in your hands, it
  needs more water. (It's better to err on the side of too
  wet than too dry.) Add a teaspoon or two more water, as
  needed.
  
  Gather the dough into two slightly unequal balls, the
  larger one for the bottom crust and the smaller one for
  the top. Flatten the larger ball, reforming any frayed
  edges with the sides of your hand. Dust with flour and
  roll the dough, starting from the center and moving
  toward the edges. Take a knife or thin spatula and
  quickly work its edge between the crust and the counter
  top. Lift the dough to the side; dust the dough and
  counter top with flour. Roll again until the diameter is
  an inch or 2 larger than that of the pie pan. Lay the
  rolling pin a third of the way from one of the edges.
  Roll the crust onto the pin and then unroll the crust
  into a 9" pie pan and press it into place. Place in
  the freezer.
  
  MAKE THE FILLING: in a large bowl, combine the rhubarb,
  sugar, flour and cinnamon. Pour into the crust-lined pie
  pan. Dot with butter.
  
  Roll out the top crust. Dab the rim of the bottom crust
  with water to create a glue. Then place the top crust
  over the rhubarb; trim, seal and cut several vents. Bake
  for 15 minutes; reduce the temperature to 350oF/175oC
  and bake 25 to 30 minutes more, or until a bit of pink
  juice bubbles from the vents in the crust.
  
  Recipe from: Anne Dimock
  
  Adapted by: Amanda Hesser
  
  Yield: 8 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

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