Classic Rhubarb Pie

• Classic Crisco Pie Crust Double Crust
• 4 cups rhubarb chopped red, cut into 1/2- to 3/4-inch pieces
• 1 1/2 cups sugar to taste
• 1/3 cup Pillsbury BEST All Purpose Flour
• 2 tablespoons butter
• 1 tablespoon milk
• sugar

1. PREPARE recipe for double crust pie, using a 9-inch pie plate. Roll out dough for bottom crust and place in pie plate according to recipe directions. Do not bake.
2. ROLL remaining dough; cut into 1/2 to 3/4-inch strips for lattice top. Chill strips.
3. HEAT oven to 400u0b0F.
4. COMBINE rhubarb and sugar in large bowl. Mix well. Stir in flour. Spoon into unbaked pie crust. Dot with butter. Moisten pastry edge with water.
5. WEAVE strips of dough over filling to form lattice crust, extending ends of strips beyond edge of bottom crust. Trim ends of strips even with outer edge of bottom crust. Lift edge of bottom crust; fold over ends of strips. Crimp edge.
6. BRUSH dough with milk. Sprinkle with sugar. Cover edge with foil to prevent overbrowning.
7. BAKE at 400u0b0F for 20 minutes. Reduce oven temperature to 325u0b0F. Remove foil. Bake an additional 30 minutes or until filling in center is bubbly and crust is golden brown. Cool until barely warm or to room temperature before serving.

pie crust, rhubarb, sugar, flour, butter, milk, sugar

Taken from www.yummly.com/recipe/Classic-Rhubarb-Pie-2663447 (may not work)