Fresh Rhubarb Pie - cooking recipe

Ingredients

1 recipe pastry for double crust pie
1 1/2 to 2 c. sugar
1/2 c. all-purpose flour
5 c. rhubarb, cut into 1/2-inch pieces
2 Tbsp. butter
milk
sugar

Preparation

Combine in mixing bowl the sugar, flour and rhubarb; mix well. Pour into 9-inch pastry-lined pan.
Dot with butter.
Roll out remaining dough.
Cut slits for escape of steam.
Moisten rim of bottom crust.
Place top crust over filling.
Fold edge under bottom crust, pressing to seal.
Flute edge to make high standing rim.
Brush with milk and sprinkle with sugar.
Bake at 450\u00b0 for 10 minutes, then at 350\u00b0 for 45 to 50 minutes, until golden brown and rhubarb is tender.