Mom’s Rhubarb Pie

6-7 stalks [1 3/4 pounds] fresh rhubarb,
peeled and cut into 1/2 inch thick slices [about 5 cups]
1/2 teaspoon fresh squeezed lemon juice
1 teaspoon grated lemon rind
1 1/2 cups sugar
1/3 cup flour
Pinch salt
1 [15 ounce] box refrigerated piecrust
2 tablespoons butter, cut into pieces
1 egg yolk
1 teaspoon cold water


Preheat oven to 400 degrees. Place rhubarb, lemon juice and rind n medium nonreactive bowl. In another bowl, combine sugar, flour and salt. Add to rhubarb and mix well. Use one crust to line bottom of ungreased 9 inch pie plate. Prick bottom with fork. Add the rhubarb mixture. Dot with butter. Place the second pie crust on top of the pie. Flute the edges to seal. Combine egg yolk with cold water. Brush mixture over top crust. Prick the top crust with fork to create vents. Bake 20 minutes. Reduce heat to 350 degrees and bake an additional 20 minutes or until the crust is golden brown. Cool slightly and serve.


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