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Uses a 9.5" (24cm) pie form. (220° C)
Preheat the oven to 220°C
(1 liter) diced rhubarb
(1.5 deciliters) sugar
(0.75 deciliters) flour
(25 grams) butter (optional)
Mix the filling and let it rest for about 15 minutes before filling the pie.
(5 deciliters) flour
(½ teaspoon) salt
(150 grams) butter
(< 1 dl) ice cold water
Mix in the butter (or shortening) and then the water until it forms into a ball. Divide about 60/40. Roll out the larger one for the bottom crust and the smaller one for the upper crust.
Bake at 220°C for 10 minutes, then lower to 175°C and bake for an additional 40 to 45 minutes.
Use pastry flour (lower protein) for the crust.