Country Rhubarb Pie (or Apple Pie)

• 12 ounces flour
• 1 teaspoon baking soda
• 1 pinch salt
• 2 ounces powdered sugar
• 3 ounces butter
• 1 egg
• 16 fluid ounces buttermilk
• 1 lb rhubarb, roughly chopped
• 7 -9 ounces sugar
• 18 teaspoon ground nutmeg
• 12 teaspoon salt
• 14 teaspoon lemon juice
• 1 egg white, whisked
• powdered sugar, to dust

1. Preheat oven to 350F (gas mark 4), and grease a deep 10" pie dish.
2. Sieve flour, baking soda and salt into a mixing bowl.
3. Add powdered sugar and rub in butter.
4. In a separate bowl, beat the egg together with the buttermilk and gradually add this to the flour until a dough is formed.
5. Knead lightly on a floured surface and divide dough in half.
6. Roll out one half and use it to line the pie dish.
7. Mix sugar, nutmeg, and salt.
8. Fill the dish with the rhubarb and sprinkle with the sugar mixture and lemon juice.
9. Roll out the remaining dough to form a pastry lid.
10. Brush the rim of the pastry base with water and put on the lid.
11. Glaze with the whisked egg white and dust with powdered sugar.
12. Make steam slits in the lid and bake for 50-60 minutes or until the crust is lightly browned and the fruit is soft.

flour, baking soda, salt, powdered sugar, butter, egg, fluid ounces buttermilk, rhubarb, sugar, ground nutmeg, salt, lemon juice, egg, powdered sugar

Taken from www.food.com/recipe/country-rhubarb-pie-or-apple-pie-111918 (may not work)