This recipe was clipped from packaging of some kind and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

PASTRY FOR TWO-CRUST PIE

2 cups flour
1 teaspoon salt
2/3 cup fat
About 4 tablespoons cold water

Mix flour, salt and fat with fork until mixture is like cornmeal or grits. Sprinkle water over mixture and stir with a fork until dough sticks together but is not wet. Shape dough into 2 balls. Spread a little flour on a flat surface and on a rolling pin. Roll out one ball of dough. Fit rolled dough into a pie pan. Put in pie filling. Roll out other ball of dough and put on top of pie filling. Fold top edge under bottom crust and press together. Cut several slits near center of top crust to let out steam. Bake as directed for the pie filling used.

This recipe was clipped from a magazine and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Rhubarb Pie with Cream Cheese

4 cups (1 inch cuts) rhubarb
1 cup sugar
4 tablespoons cornstarch
1/2 teaspoon salt

Cook until thick, pour into unbaked pie shell. Bake at 425° for 10 minutes.

Topping:

1 package (8 ounces) cream cheese
1/2 cup sugar
2 eggs

Mix until creamy. Put on top of rhubarb and bake at 350° for 30 minutes or until done in center.

This vintage recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

This next recipe made with pink rhubarb is not only attractive but very good.

Rhubarb Tapioca

Cook 3 cups rhubarb cut in 1-2 inch pieces, 1-2 cup of quick tapioca in 1 1-2 cups of hot water in a double boiler 20 minutes or until rhubarb is cooked. Add 1 1-4 cups sugar and 1-2 teaspoonful salt and stir until well mixed. Chill and serve plain or with whipped cream.

This vintage recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Here is a rhubarb pie that should be good because it has apples added for flavor and expense.

Rhubarb Pie Supreme

Cream 2 tablespoonfuls butter with 1-2 cup brown sugar and 1-2 cup white sugar, then, work in 2 level tablespoonfuls flour with a pinch of salt. Mix with 1 pound of rhubarb washed and cut into pieces and 3 apples cut into very small pieces. Put in an unbaked crust and add a top crust. Bake in a hot oven 425 for 15 minutes then reduce heat to 325 and bake for 30 minutes longer.

This vintage recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Rhubarb Custard Pie

Beat 2 egg yolks and 1 whole egg (the extra whites are used for the meringue). Add 3-4 cup sugar and 1-8 teaspoon salt. Add 1 tall can evaporated milk (1 2-3 cups), 1 1-3 cups sliced rhubarb and 1-2 teaspoon vanilla extract. Pour into unbaked pie shell. Bake in hot oven 425 degrees 20 minutes, then reduce heat to a moderate oven, 350 degrees, and bake until custard is set, about 20 minutes. Cover with meringue and brown in slow oven, 325 degrees. Makes one 9-inch pie.

Meringue

Beat 2 egg whites (left over from pie) with 1-8 teaspoon salt until foamy. Add 1-4 cup sugar a little at a time and continue beating until meringue will stand in peaks.

This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Rhubarb Pie

CRUST:

2 cups all-purpose flour
1 teaspoon salt
2/3 cup shortening
5 to 7 tablespoons cold water

FILLING:

1 tablespoon crushed ginger root
3 tablespoons undiluted orange juice concentrate
1 2/3 cup sugar
1/3 cup all-purpose flour
4 cups Iowa rhubarb
1 tablespoon butter

Preheat oven to 450 degrees. For crust, combine flour and salt; mix well. With a pastry blender, cut in shortening and mix until uniform. Sprinkle cold water into mixture, one tablespoon at a time until dough is moistened. Divide dough and half and shape into two balls. With a floured rolling pin, roll first ball of dough into a circle 1 inch larger than inverted pie pan. Carefully lift and place in pan.

For filling, simmer ginger root in undiluted juice concentrate for five minutes. Mix sugar and flour. Cut rhubarb into small pieces and add to flour and sugar. Strain ginger root from orange juice and add to sugared rhubarb; mix well. Place rhubarb mixture in unbaked pie crust. Dot filling with butter. Roll second ball of dough into a circle and place over filling. Seal edges and flute. Make slits in top of crust to allow steam to escape. Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees and bake an additional 45 minutes.

This recipe was clipped from a newspaper and found in a large collection, marked date is 1987. I’ve typed it below along with a scanned copy.

NO-ROLL PASTRY PIE SHELL

1/4 cup confectioners’ sugar
1 cup flour
1/2 cup soft margarine
1/8 teaspoon salt
1/4 cup finely chopped pecans

Blend all ingredients in large bowl to form soft dough and press firmly in bottom and sides of 9-inch greased pie pan. Do not press on rim. Bake in 375-degree oven 12-15 minutes until golden.

This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Graham Cracker Crumb Pie Crust

1 2/3 cup fine graham cracker crumbs
1/4 cup sugar
6 tablespoons softened butter or margarine
1/4 teaspoon cinnamon (optional)
1/4 teaspoon nutmeg (optional)

Blend all ingredients. Pat crumb mixture into a 9-inch pie plate and press crumbs smoothly over bottom and sides. Bake in a moderate oven, 375 degrees, about 8 minutes.