1 ½ cups all-purpose wheat flour
2 teaspoons sugar
1 teaspoon salt
½ cup vegetable oil
2 tablespoons milk
Sift dry ingredients into pie pan. Whip oil and milk together and combine with flour mixture. Pat around pie pan with your fingers.
4 cups rhubarb or other soft fruit such as cherries or peaches
1 cup sugar (actually I never use more than 2/3 cup, no matter how tart the rhubarb)
3 tablespoons flour (I use 5/6 to make it a bit crusty on top)
2 beaten eggs
Cut up rhubarb and arrange in shell. Blend dry ingredients, add eggs, and stir into a paste. Pour over rhubarb and bake 20 minutes at 450˚, then reduce heat to 350˚ and bake 20 minutes longer or until custard is set.
Mini pies and a full size, full stem version. Gorgeous!