Rubarb Pie

pie crust dough
3.5 lbs or 12 20-inch stalks rhubarb

350 g sugar

81 g or 9 T non-instant clearjel

2 T lemon or orange zest (or 1 of each)

Make a full batch of pie crust dough.
Wash and slice rhubarb; should yield 12 C.
Combine sugar, clearjel, and zest.

Coat rhubarb evenly and chill.
Blind bake single crust as directed.

Strain rhubarb and reduce liquid on stove until thickened.

Let liquid cool and combine with rhubarb.

Once bottom crust is ready, fill with rhubarb filling.
Shape and bake double crust as directed.
Bake at 400 convection bake for 20 mins.
Reduce heat to 325 regular bake and bake until 175.
Cool at least 4 hours before serving.

LTK