Famous Rhubarb Pie

Never in my life had i ever eaten Rhubarb, so as i was cutting up the rhubarb which i my mind looked just like celery to make this rhubarb pie i was thinking to myself....i have no idea how this is going to taste even remotely good. The smell and everything was just turning me off. Well i braved it out anyways and i took it over to our friends house for a BBQ and they ranted and raved about how this was THE BEST rhubarb pie that they had ever eaten. So considering that they have eaten way more rhubarb pies than i have i decided they must know what they are talking about :o)
so here it is


Rhubarb Pie

1 Basic pie dough recipe
1lb pound rhubarb, ends trimmed, cut crosswise into 3/4-inch pieces
1 cup sugar
2 tablespoons cornstarch
Pinch of salt
2 tbsp butter diced and dotted into filling


Directions:

Roll 1 dough round and carefully transfer to a 9-inch pie dish. Unfold and ease the round into the pan, without stretching it, and pat it firmly into the bottom and up the sides of the dish. Using kitchen scissors, trim the edge of the dough, leaving 3/4 inch of overhang and reserving any dough scraps. Set the dough-lined pan aside, along with the second dough round, in a cool place until ready to use.

Place the rhubarb in a large bowl, sprinkle with the sugar, cornstarch and salt mixture and toss to distribute evenly. Pour mixture into prepared pie dish dot with butter.

Roll out the reserved dough round and carefully position it over the filled pie. Unfold and trim the edge neatly, leaving 1 inch of overhang, crimp the edges to seal. Cut out 3 small leaf shaped holes in the pie to vent. Gather all of the dough scraps and roll out about 1/8 inch thick. Using a very small cookie cutter, cut out scalloped circles or other shapes of dough. Brush the edge of the crust and the undersides of the dough shapes with cold water and overlap the shapes around the edge of the pie.

Preheat oven to 450F bake pie for 15 minutes cover with foil and turn heat down to 350 contiue to cook another 40 minutes or util the filling is thick and bubbling


****I forgot to take a photo of this pie before i left and everyone devoured it but i should be making another one this weekend i will add photos then****