Rubarb Pie

pie crust dough
2 lbs or 8 20-inch stalks rhubarb

260 g sugar (original recipe uses twice as much)

60 g cornstarch

2 T orange zest
(1 T cold butter)

Make a full batch of pie crust dough.
Wash and slice rhubarb; should yield 8 C.
Combine sugar, cornstarch, 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 15 mins and combine with rhubarb.

Once bottom crust is ready, fill with rhubarb filling.

Shape and bake double crust as directed.
Bake at 425 for 20 mins.
Reduce heat to 375 and bake an additional 25 mins.

Check that internal temp has reached 175 before removing.
Cool at least 4 hours before serving.

bettycrocker