Rhubarb Crunch Pie

• Crust
• 1 1/2 cups flour
• 1/4 teaspoon salt
• 1 1/2 tablespoons powdered sugar
• 1/4 cup butter, plus
• 2 tablespoons butter
• 1 egg yolk, slightly beaten
• 4 -5 tablespoons cold water
• Filling
• 3 cups rhubarb, chopped
• 1 cup sugar
• 3 tablespoons flour
• 1/8 teaspoon salt
• 2/3 cup flour
• 1/2 cup sugar
• 1/3 cup butter, softened

1. Crust:.
2. Sift flour, salt and powdered sugar into bowl.
3. Cut in butter until mixture resembles coarse crumbs then add egg yolk and water.
4. Form into ball.
5. Roll out to 1/8 inch thickness and line a 9 inch pie pan.
6. Filling:.
7. Mix together rhubarb, 1 cup sugar, 3 tablespoons flour and salt.
8. Pour into pastry shell.
9. Mix together remaining flour, sugar and margarine, mix to form coarse crumbs.
10. Sprinkle over top of rhubarb mixture.
11. Bake in 425 degree oven 10 minutes.
12. Reduce heat to 350 degree and bake 40-50 minutes.

crust, flour, salt, powdered sugar, butter, butter, egg yolk, cold water, filling, rhubarb, sugar, flour, salt, flour, sugar, butter

Taken from www.food.com/recipe/rhubarb-crunch-pie-195292 (may not work)