Rhubarb contains such a large percentage of moisture that it is well to use but one crust.
QUESTIONS
Explain why it is that baked potatoes and butter are more readily digested than fried potatoes.
What is the advantage of using only a top crust for fresh fruit pie?
What is the purpose of egg and flour in Rhubarb Pie? Why is it desirable to use these ingredients with rhubarb?
Why should the flour in Rhubarb Pie be mixed with sugar?
How much water is there in apples and rhubarb (see U. S. Department of
Agriculture, Bulletin No. 28 and Figure 70)?
LESSON CLV
TWO-CRUST PIES
TWO CRUSTS.—If both upper and lower crusts are used in making a pie, the lower crust should be placed inside the pan. The filling should be added, the edge of the crust moistened, and the upper crust placed over the pie and pressed around the edges. Then the edges should be trimmed. As was mentioned before, upper crusts should always be cut in several places for the escape of steam.