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Rhubarb Pear Pie Recipe


2009 Rhubarb Baking Contest Winner - 1st Place Pie Category and Grand Champion


  • Pie Crust:
  • 2 c. flour
  • 1 tsp. salt
  • 3/4 c. butter flavored Crisco
  • 7 to 8 Tbsp. of ice water
  • Filling:
  • 4 1/2 c. fresh rhubarb, diced
  • 3/4 c. sugar
  • 2 Tbsp. cornstarch
  • 2 fresh pears, cored, peeled and diced


Pie Crust:
In a large bowl, mix flour, salt and shortening until coarse crumbs form. Add cold water 1 Tablespoon at a time, mixing gently after each addition until crust mixture comes together. On a well floured surface, roll out half of crust mixture to fit a 9" pie plate. Use remaining for lattice strips.

Mix filling ingredients together in a large bowl. Place into a prepared shell. Lay lattice strips on top of pie. Seal and crimp edge. Place on cookie sheet in a 400 degree oven for 45 to 50 minutes or until golden brown.

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