- 2 cups cut rhubarb
- 1 cup sugar
- 1 tablespoon cornstarch
- ¼ teaspoon salt
Cut off root, stem ends and peel; cut into small pieces; put into deep pie plate which has been lined with pastry; sprinkle with cornstarch, salt and sugar which have been mixed together. Cover with pastry; prick top of crust and bake about one-half hour in moderate oven.
BERRY PIES
- 3 cups blueberries, huckleberries, or blackberries
- 1 teaspoon flour
- ¼ teaspoon salt
- ⅔ cup sugar
- 1 teaspoon butter
Line pie plate with plain pastry; fill heaping with berries; sprinkle with flour, salt and sugar mixed together; dot with small pieces of butter; cover with crust or strips of pastry across top. Bake about 45 minutes in moderate oven. Other fruit pies can be made in same way.